A very traditional Chinese 'bread' which is not so common in Malaysia but super popular in China as breakfast. Scallion (spring onion) pancakes are easy to put together, although it does require a bit of work and you'll end up with oily hands. The classic method of rolling out the dough, adding oil, rolling it into a snake, and then into a snail although seems to be time consuming but is essential in creating the layering effect.
Ingredients:-
Make 6 pancakes
200 grams flour + 30g flour for dusting
120 ml lukewarm water
4 stalks of spring onions (or about 25g)
3 tbsp (olive) oil
salt to taste
white sesame seed (optional)
Methods:-
200 grams flour + 30g flour for dusting
120 ml lukewarm water
4 stalks of spring onions (or about 25g)
3 tbsp (olive) oil
salt to taste
white sesame seed (optional)
Methods:-
1. Mix the flour with the water, once mixed together, the shaggy mess is kneaded for about ten minutes, until round and smooth. If it's too sticky, add a bit of flour. If you’re short on time, this dough can easily be made in a standing mixer, just be sure to knead the dough for about 4-minutes, instead of 10 minutes.
2. The dough is covered with plastic wrap, or a damp cloth, and left to rest for 10-minutes on the work bench. In the mean time, cut the spring onions.
3. Divide the dough in 4 or 5 portions. Roll the dough as thin as possible in a round shape, spread some flour to prevent it from sticking.
4. Brush the pancake with oil on 1 side. Sprinkle salt generously and add the spring onion (and sesame seed if used). Now comes the folding.
5. Roll the pancake from one side to another (whether horizontal or vertical is totally up to you), then roll it up like a snail and turn it on it's side to flatten it into a round (or frankly, any) shaped pancake. When flatten, the spring onions will inevitably be crushed but worry not, for this is a great way of releasing the fragrant of spring onion during pan frying later.
6. Heat a frying pan with oil and shallow fry the pancakes until golden brown (about 2 minutes each side)! Serve immediately.
We like to eat it with a dollop of creme fraiche. Not so traditional, I know, but the rich creaminess of creme fraiche is a perfect match for this green and gold-freckled scallion pancakes. Enjoy.
2. The dough is covered with plastic wrap, or a damp cloth, and left to rest for 10-minutes on the work bench. In the mean time, cut the spring onions.
3. Divide the dough in 4 or 5 portions. Roll the dough as thin as possible in a round shape, spread some flour to prevent it from sticking.
4. Brush the pancake with oil on 1 side. Sprinkle salt generously and add the spring onion (and sesame seed if used). Now comes the folding.
5. Roll the pancake from one side to another (whether horizontal or vertical is totally up to you), then roll it up like a snail and turn it on it's side to flatten it into a round (or frankly, any) shaped pancake. When flatten, the spring onions will inevitably be crushed but worry not, for this is a great way of releasing the fragrant of spring onion during pan frying later.
6. Heat a frying pan with oil and shallow fry the pancakes until golden brown (about 2 minutes each side)! Serve immediately.
Comments
Post a Comment