Crispy Scallion Pancake
Overview
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Ingredients
Steps
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. Add 20 grams of vegetable oil and 3 grams of salt to 310 grams of flour, slowly add 200 grams of boiling water at about 80 degrees, and knead into a soft dough. Cover the pot and let it sit at room temperature for 30 minutes.
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Wash the shallots and dry them. Cut them into small pieces without chopping. Add 5 grams of salt and 15 grams of sesame oil and marinate for a while. The onions will release some moisture after marinating.
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After 30 minutes, place the dough on a floured board and knead again for 2-3 minutes to make the dough smooth and tough!
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Use a rolling pin to roll the dough into a slightly larger and thicker loaf. Then sprinkle a little dry flour on the dough to prevent it from sticking, and wrap the dough on a rolling pin until it is rolled into a large, thin sheet. When it takes a few times to roll out the dough, open it up, sprinkle dry flour over and over again to prevent it from sticking, and roll it at another angle.
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Spread chives evenly on top of the rolled out dough!
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Starting from one section, roll up all the dough sprinkled with chives.
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In cutting. Even size is enough
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Pinch both ends of the cut cake firmly so that the filling does not leak out.
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Press the cake with the palm of your hand. Shape into a round cake!
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Then use a rolling pin to roll the dough even thinner!
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Heat a little vegetable oil in the bottom of the pot until it is 50% hot. Gently drag the dough into the pot, cover and fry over low heat for 2-3 minutes, then turn off the heat and simmer for about 3 minutes. In order to ensure that the inside of the cake is completely mature, firstly, roll the dough thinly, and secondly, turn off the heat and simmer for about 3 minutes while frying!
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Open the lid and fry the other side for 2-3 minutes! Then flip it over again and fry the other side for a while, ensuring that both sides are crispy and crispy when it comes out of the pan! The heat must be very low throughout the process to ensure that the cake will not burn on the bottom! If you can’t finish it all at once, put it in a food preservation bag and freeze it directly in the refrigerator. When you need to eat it, take it out and defrost it and fry it until it’s cooked!
