Scallion Pancake 发面葱油饼
Raised Scallion Pancake 发面葱油饼
Scallion pancake is a savory appetizer our family loves. There are many different variations of making pancake. Some uses boiling water to scald flour, and some uses yeast to rise the dough. In any case, scallion pancake tastes the best when there are many layers, and it’s crisp on the outside and soft and fluffy inside. This particularly type uses raised dough.
Raised Scallion Pancake uses basic dough for bun with a slight modification. Instead of 3-4 cups to 2.5 tsp of yeast, use 1.5 tsp of yeast, so the dough is less fluffy.
After dough doubles in size, knead it again to get rid of air. The dough will be very smooth after kneading. Rub some oil on the working surface so the roll-out dough won’t stick to the surface. Roll the dough out to a near square.
Make oil mixture by mixing 2 tablespoon of flour with half a cup of oil, 1 tsp of salt. Rub oil mixture onto the square dough. Sprinkle top liberally with chopped scallions.
Fold the bottom third of the square up, and top third down. Then fold the left third to center, and right third on top. Rub a little oil mixture when 2 sides of dough touches each other. This will create 9 layers.
Roll the folded dough out to square again. and then fold into 4 layers. Roll out to a circle. This pancake now has 36 layers! Carefully move the pancake to a non-stick pan. Pour 2 tablespoon of oil along the edge of the pan, then add 2 tablespoon of water. Over medium heat, cover and let it simmer. Water will create steam to help cooking the center of the dough. When the bottom is hardened and turns golden brown, flip it over and add a little bit oil and water. Cover the lid and let it simmer again.
When the bottom side turned golden, remove from pan. Cut into wedges and serve warm. It actually tastes really nice when it gets cold too, so the leftover is not a problem :).