Spring Onion Pancake | How To Get Super Thin And Flaky Layers | Chinese Scallion Pancake | 葱油饼 скачать в хорошем качестве

Spring Onion Pancake | How To Get Super Thin And Flaky Layers | Chinese Scallion Pancake | 葱油饼

Spring Onion Pancake | How To Get Super Thin And Flaky Layers | Chinese Scallion Pancake | 葱油饼 Makes 2. 1 cup plain flour ¼ tsp salt ½ cup hot water 1⅓ cup spring onion, sliced 1 tsp salt Vegetable oil Mix flour, salt, and hot water in a bowl. Once mixture loosely comes together, transfer onto bench top and knead for around 7-8 mins until smooth. Sprinkle additional flour as needed. The final dough should be slightly moist but no longer sticky to the hand. Cover and rest of 1 hour. Once rested, cut the dough in half to make the first pancake. Dust the bench and the dough generously with more flour before and during rolling. This is important so that the rolled dough does not stick to the bench later on. Shape the dough into a small log then roll into into a large rectangle with dimensions of around 44cm x 23cm. At this stage, dough should be thin but not paper thin. Brush the dough evenly with vegetable oil leaving a small gap at the edges. Season the entire surface of the dough with salt. Add half the spring onions and spread it around. Next is to roll the dough into a log along the longer side of the rectangle. The best way to get thin flaky layers is the shuffle spring onion pieces towards the edge and fold the dough over it tightly without pressing down with too much force. The spring onion helps to create air pockets that will make the pancake flakier. When lifting the dough off the bench top on each roll, gently stretch the dough as shown in the video. This will help create thinner layers in the pancake. Continue with the above process until the entire dough has been rolled. Once rolled into a log, coil from one end of the log to the other, tucking the remaining end under the coil. Repeat for second pancake. Cover and rest for 30 mins. Dust bench and coil with more flour. Gently roll it out, maintaining a circular shape, until it is about ¼ inch thick. Heat pan to medium and brush with vegetable oil. Add the pancake and fry for 3 mins while brushing to top with oil. Flip the pancake and fry for another 2-3 mins (check the pancake after 2 mins to ensure that is has browned but not burned). Once both sides have each been fried once, continue flipping every 30-40 secs for another 8-10 mins so that the rest of the dough can be cooked through without burning the browned parts. Moving the pancake around in the pan as it fries will also help. Apply more oil as needed after a few flips. ------------------------------------------------------------- Follow us on social media. Instagram:   / yummeth   Twitter:   / yummeth   ------------------------------------------------------------- Credits. Music: www.bensound.com ------------------------------------------------------------- #springonionpancake #scallionpancake #chinesecooking