How to Make Green Onion Pancake (Scallion Pancake) 蔥油餅

hey guys welcome to the art of cooking today we're going to make green onion pancakes or scallion pancakes or in Chinese they call it to me open you'll often find these scallion pancakes as a local street cuisine aka street food the one thing I'll say is that some places like to make them then crispy and flaky while others like to make them thick and fluffy but today we're going to make the thick flaky crispy on the outside and the soft on the inside scallion pancakes first thing you'll need is 4 cups or 480 grams of all-purpose flour 2 cups or 470 milliliter warm water somewhere between 115 to 125 degrees Fahrenheit or 46 to 52 degrees Celsius add the warm water a little bit of time over the dry flour while they knead the dough just to combine it together to form a dough ball cover the dough ball with a wet towel and let it rest for 20 minutes let's chop the green onions hair of 8 sprigs or two for each pancake make sure they are really thin slices especially for the root part thus your work surface with some flour after 20 minutes take the dough out and knead for about 3 to 5 minutes or until the dough is moving sprinkle some flour on the dough as well to prevent it from sticking by the way bacon eggs and cheese with the green onions it will make a banging combination or chili oil with toasted sesame seeds and garlic chives yeah I'm think I'm getting a little carried away but why not be imaginative and think outside the box once the dough is smooth let her rest for about 20 to 30 minutes after 20 to 30 minutes dust the dough with some flour I rolled the dough out make four equal proportional cuts if you want to make it smaller you can cut it into about five or six sprinkle some flour on the dough and your rolling pin as well as your work surface lightly flatten the dough and roll it out here's a tip notice how the dough doesn't retract when I roll it out that's because we let it rest a second time for thirty minutes we don't let it rest for 30 minutes it would be harder to roll out the roll our dough should be roughly about three hands wide side by side spherical approximately half teaspoon to 3/4 teaspoon of salt and spread it evenly one to one and a half tablespoon of oil or lard lard will actually make the scallion pancake tastes real good grab one side of the dough and flip it this will spread the oil evenly sprinkle a handful of green onions about two sprigs and roll the dough up then tuck one side in and roll as if you're making a Synanon and then fun I took the other end on the bottom of the dough sprinkle some more flour on top and on the bottom and lundi press it down then roll the dough out this time a little bit thicker than the last one try to make it into a circle the size should be about two hands side by side preheat the pan on medium heat add 1 TSP of oil use your hand to gauge the hotness add the green onion pancake in and you should hear its sound cover with the lid and let it cook for two minutes after two minutes flipped a pancake over and covered with lid again cook for another two minutes after into two minutes flipped a pancake over and checked the other side make sure both sides are evenly cooked this side has less oil so it would look like this in order to make the outside crispy we're going to brush it with a little bit more oil on both side total cooking time is about five to seven minutes on a medium heat here's the tip do to that humongous size of this pancake you want to make sure to move the pan around this will allowed it to cook uniformly next use a spatula or chopstick to flop up the pancakes now it's time for the big question bowling water versus warm water doesn't matter which one to use yeah a little bit you see I didn't boiling water directly to the flour you actually denature the proteins some degree of the gluten can still be formed but because cooked proteins aren't nearly as stretchy as raw ones it's not as elastic as cold water dough therefore easier to use on the other hand if you use warm water gluten is formed through kneading which makes the dough tighter and more elastic this gives the pancakes some chewy texture upon initial rolling we want to roll the dough out to approximately 5 millimeters thin we're only thin will create multiple layers in the middle thus the soft texture that's why it's crucial we let the dough rest for 30 minutes before we roll out it's sort of like making pizza dough but at a higher temperature therefore in my opinion I think it's better to use water around 120 Fahrenheit or 50 Celsius as this cooks some of the dough which makes it easier to handle but at the same time it provides some elasticity so I hope you enjoyed this tutorial make sure to like subscribe and leave a comment below thank you for watching

Channel: The Art Of Cooking

Views: 157,371

Rating: 4.9693403 out of 5

Keywords: 蔥油餅, Green onion pancake, scallion pancake, chinese green onion pancake, chinese scallion pancake, green onion, pancake, scallion, vegan, Veganism (Diet)

Id: oZcLrKA0-uw

Length: 5min 57sec (357 seconds)

Published: Sun Apr 19 2015