Scallion Pancake
a
popular dessert among the Chinese
It can be crispy
if
you do not mind the additional oil added
&
It can be fragrant of 'wok'
if you do not mind it a bit burn
when fried under higher heat
The steps are easy
as follows:
Scallion Pancake
240g all purpose flour
230g boiling water
salt to taste
cooking oil
1.5 cups of chopped scallion
1) pour boiling water slowly into flour, mixing
2) when combined, cover & leave aside for 20min
3) knead to form a smooth dough, cover & leave for 30min
4) divide dough into 3 portions
5) each portion, roll flat, oil the surface & sprinkle salt & scallion
6) roll up like a swiss roll
7) turn & form the roll into a circle, with ends tucked in
8) roll flat to 1/2" thickness
9) heat pan, oil & put the pancake onto the hot pan
10) cover & allow to cook for 2min, flip over & cook the other side
11) flip over & oil both surface & continue cooking until done
12) serve hot
Note: If you are generous with oil, it will be crispy
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