How To make Chinese Pancakes
2 c All-purpose flour
3/4 c Very hot water (or more)
2 tb Sesame oil
PUT THE FLOUR into a large bowl. Stir the hot water gradually into the flour, mixing all the while with chopsticks or a fork until the water is fully incorporated. Add more water if the mixture seems dry. Remove the mixture from the bowl and knead it with your hands until smooth. This should take about 8 minutes. Put the dough back into the bowl, cover it with a clean, damp towel and let it rest for about 30 seconds. After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky. Once the dough is smooth, form it into a roll about 18 inches long and 1 inch in diameter. Take a knife and cut the roll into equal segments. There should be about 18. Roll each segment into a ball. Take two of the dough balls, dip one side of one ball into the sesame oil and place the oiled side on top of the other ball. Take a rolling pin, and roll the two together into a circle about 6 inches in diameter. It is important to roll double pancakes in this way because the resulting dough will remain moist inside and you will be able to roll them thinner but avoid the risk of overcooking them later. Heat a skillet or wok over a very low heat. Put the double pancake into the wok or pan and cook it until it has dried on one side. Flip it over and cook the other side. Remove from the pan, peel the pancakes apart and set them aside. Repeat this process until all the dough balls have been cooked. Steam the pancakes to reheat them, or you can wrap them tightly in a double sheet of foil and put them into a pan containing 1 inch of boiling water. KEN HOM PRODIGY GUEST CHEFS COOKBOOK
How To make Chinese Pancakes's Videos
How to make Pajeon, Korean Scallion Pancakes
Extra-Flaky Chinese Scallion Pancakes Recipe [葱油饼]
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Scallion pancake is a pan-fried flatbread. So easy to make but very delicious. We usually eat this with plain porridge. It is a cheap Chinese food but so delicious. In This video, you will learn how to make a perfect scallion pancake which is multilayered and delicately flaky
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**LIST OF INGREDIENTS**
10 ounces [283 grams] of all-purpose flour
7 ounces [198 grams] of warm water
1 tsp of salt or to taste
2 tbsp of all-purpose flour
1 tsp of black pepper
1/4 cup of vegetable oil
Some green onion
**HOW TO MAKE SCALLION PANCAKES**
- Mix 10 ounces of all-purpose flour with 1 tsp of salt. Pour in 7 ounces of warm water in batches. In the same time use chopsticks stir it.
- knead it for 5-8 minutes or until it becomes a soft dough. Feel free to use some dry flour so it will be easier to handle.
- Put this in a bowl which is brushed with some oil in advance. Turn the dough over a few times inside the bowl until the surface is coated lightly with the oil. Cover it with a plastic film. It needs to touch the dough directly. Push out all the air. Because we are going to let this sit in the fridge overnight. If you have a little bubble of air in it, then there will be a spot with a layer of dry skin tomorrow. Be careful with that.
- Let’s make the flour-oil. In a small sauce bowl, add 1.5 tbsp of all-purpose flour, 1 tsp of black pepper. Heat up 1/4 cup of vegetable and pour it in. Mix it up carefully. This just a basic oil. If you want to be creative, you can add some chili flakes, Sichuan peppercorn, or cumin.
- Shape it into an even long piece. Cut it into 6 even pieces. Each one should be about 3 ounces.
- Roll each piece into a thin sheet. Try to get it into a rectangle shape. But doesn’t have to be so perfect.
- Brush the thin sheet with some flour oil and sprinkle some scallion on it.
- Roll it from one side like this. Then roll it into a cake shape.
- Use your rolling pin to roll the cake into a round sheet. Once you get it about 7-8 inches across. You can start to pan fry it.
- Put some oil in the pan, just a little bit to cover the bottom. Put your scallion pancake in and fry it on medium heat. 3-5 minutes on each side or until it is golden brown. Do it one by one and you are done.
**HOW TO SAVE IT**
- Wrap it with plastic film before frying and put it in a sealable bag. It will last 30 days in the freezer. Whenever you want to eat them again. Take it out, don’t need to defrost. Just directly pan fry it. Now I am going to show you how to do this.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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THE ULTIMATE CHINESE SCALLION PANCAKES!! | (4-INGREDIENTS) CONG YOU BING |蔥油餅
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Scallion Pancakes
(Makes 5)
200 grams all purpose flour
1/4 teaspoon salt, more for sprinkling
100 ml boiling water
20 ml room temperature water
5 - 6 teaspoons vegetable oil, more for frying
3 stalks scallion, chopped into small pieces
Dipping Sauce
2 tablespoons soy sauce
1 tablespoon rice/chiangking vinegar
2 tablespoons water
1/4 teaspoon garlic powder
#scallionpancakes #congyoubing #蔥油餅
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Chinese Scallion Pancakes - Food Wishes
Learn how to make Chinese Scallion Pancakes! What better way to celebrate Chinese New Year than with this easy to make flatbread! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy these Chinese Scallion Pancakes!
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煎面粉糕 Traditional Chinese Pancakes
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Ingredients:
Plain flour 150g
Granulated sugar 40g
Egg 1
Water 230ml
材料:
普通麵粉 150克
白砂糖 40克
蛋 一顆
水 230毫升
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記得按讚,分享,訂閱打開小鈴鐺才不會錯過之後的影片喔 :)
Scallion Pancakes!
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2 C flour, 1 C boiling water, ¼ C toasted sesame oil, 1 C thinly sliced scallions - Dipping Sauce - 2 T soy sauce, 2 T chinese vinegar, 1 T finely sliced scallions, ½ t grated ginger, 2 t sugar