Chinese Scallion Pancake 葱油餅

Chinese New Year is around the corner, and my mind is shifting towards Chinese food. There are so many festive new year foods that I don't know what to start with...

This scallion pancake is not typically for new year. It is enjoyed year round and in almost every Chinese restaurant that offers dumplings, it also has scallion pancakes.
But not every restaurant makes a good scallion pancake. My criteria for a good one has to be thin and fried crispy. When you pull it apart, you can see the layers, not just a slab of dough.

With only two basic ingredients, flour and scallion, it should be relatively easy to deal with. Like any kind of cooking, it just takes a little bit of patience, time and effort to make it enjoyable.

Ingredients to make 4 pancakes:

300g/about 2.5 c unbleached all-purpose flour
180g/ 3/4 c boiling water
30-40g /2-3 tbsp room temperature water
4g /1 tsp salt
2 stalks scallion, diced
3 tbsp vegetable oil (or as needed)

1)  Put the flour and salt in a big bowl and carefully pour in the boiling water. Use a spoon to mix.
2)  When all the water has been absorbed, add the room temperature water a little at a time until you have a soft dough that does not stick to the bowl or your hand.
3)  Knead for a few minutes until it feels soft and not sticky.
4)  Cover and let it rest for 30 minutes.
5)  Divide the dough into 4 equal portions.
6)  Roll one of them out into a circle. Brush oil on it, but avoid the edge.

6)  Sprinkle the scallion on it evenly.

7)  Roll in up and pinch the end to seal.

8)  Coil it up and let it rest for 10 minutes. Then do the same for the rest of the dough.

9)  Flatten the coiled up dough and roll it out again. Repeat steps 6-9, but don't add more scallion.

10)  Use a non-stick pan to fry it. Serve warm.



can you see the layers ?



Notes:

1)  The resting time is essential, otherwise the gluten gets all tight and it is difficult to roll it out.

2)  Alternatively you can do the rolling and coiling and sprinkle the scallion at the last round.

3)  I usually make a bigger batch and freeze them after the last rolling out. Put them in between 2 sheets of wax paper or plastic wrap so they do not stick to each other in the freezer. When you want to serve, just pop them to the pan and fry, no need to defrost.



葱油餅

除着農曆新年的來臨,是時候做點應節的食品,但有那麽多的新年食品,真是難以決定...

在任何一間中餐餃子館,都可以食到葱油餅,但不是每一間都做得好食,夠薄,又煎得香脆。
葱油餅其實簡單不過,主要材料只是麵粉及葱,但要做得好食,就要有耐性及心機,正如做其他食物一樣。

此份量可做四個葱油餅

300g/ 約2.5杯     普通麵粉
180g/ 3/4杯         滾水
30-40g/2-3湯匙  室温水
4g /1茶匙            鹽
2條                      葱,切幼粒
菜油                    適量

1)  麵粉及鹽放大碗內,注入熱滾水,用匙攪至水份吸乾後,再加入適量室温水,搓成麵團至光滑。
2)  用保鮮紙蓋上,鬆弛三十分鐘。
3)  將麵團分成四份,捍成圓形,掃上油後,灑上葱花,捲成長條形,再繞成圓形,鬆弛十分鐘。
4)  重覆一次,便可以下鍋煎。

注意事項:

1)  記得要讓麵團足夠時間鬆弛,否則很難捍得薄。
2)  葱可以在最後一次捍時才下也可以。
3)  可以一次過做多一點,捍完後用保鮮紙包實,放冰箱,食時不用解凍,直接放入煎鍋內煎便可以,很方便,做早餐一流。