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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How to Make Swabian Onion Cake - Recipe in description
Try this onion cake for the authentic tastes of Swabia (Southeast Germany), with plenty of bacon. Delicious and filling!
Preparation time: 30 minutes.
Rest time: 2 hours.
Difficulty: Normal
Calories per serving: Unspecified
Ingredients for 1 person:
For the yeast dough:
250 g of flour
50 g of butter
½ cube of yeast
1 teaspoon of salt
1 teaspoon of sugar
150 ml of warm milk
For the topping:
500 g of onions
50 g of butter
1 tablespoon of flour
2 eggs
100 ml of fresh cream
Salt
Cumin
75 g smoked bacon, diced
Butter flakes
For the yeast dough:
Make a sourdough. To do this, crumble the yeast in a small bowl and dissolve in a part of the warm milk. Then, add sugar and a little flour and stir until smooth. The dough should have a viscous consistency. Sprinkle with flour, cover and leave to stand in a warm place.
Wait until the sourdough has doubled in size and add some flour. Then, add the salt and milk. Knead the dough and then add the soft butter.
Once the dough is fully kneaded, leave it to rise. Once it has risen, put the dough in the mould. The border height depends on the mould diameter.
For the topping:
Sauté finely chopped onions in butter, stirring for 10 minutes, until soft. This may take you about 10 minutes. Avoid browning the onions. Next, mix in the flour and let the dough cool down. Once the dough has risen inside the mould, add 2 beaten eggs and cream and mix well. Season with salt to taste (onions require a good deal of salt).
Next, add the filling to the dough mould and sprinkle with smoked ham and caraway. Finally, add a few flakes of butter.
Bake on the middle tray at 200 °C for about 35-45 minutes.
Serve hot.
Author: Juulee
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German Onion Cake / Onion Tart / Zwiebelkuchen ✪ MyGerman.Recipes
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Schwabian Onion Cake or Schwäbischer Zwiebelkuchen is a tradtional Fall meal, enjoyed with a very young wine from the actual years harvest. We call that wine Federweißer and it is sold in open bottles at the cooling section of the grocery.
Onion Cake is great as a party food or for a little get together with a few friends for a nice evening in good company.
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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
How to make EXTRA CRISPY Scallion Pancake (5 Ingredients ONLY)
Long-awaited, highly requested CRISPY and FLAKEY Taiwanese Scallion Pancake is finally here! Welcome to Day 7 of Cooking Street Foods for 15 Days! Today we are making one of my favorite must-have street food whenever I go back to Taiwan, Scallion Pancake. Crispy and flakey on the outside, chewy and flavourful on the inside. There is a reason why people will line up for HOURS to get Scallion Pancake when they visit Taiwan! Did I mention that it is vegan-friendly as well? With only FIVE simple ingredients, I will show you how to make Taiwan’s famous street food Scallion Pancake at home!
FULL RECIPE:
Ultimate Guide to Scallion Pancakes— 6 methods! (蔥油餅)
I tested six ways of making scallion pancakes! My guide to recreating the uber-flaky, crispy thin and multi-layered scallion pancakes I've had here in Taiwan.
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▸ TIMESTAMPS
00:42 dough
01:19 difference with Chinese flour
02:04 secret for texture
02:54 making the oil paste
04:05 method 1 (basic roll)
04:23 method 2 (scroll)
04:51 method 3 (accordion)
05:17 method 4 (cut threads)
05:49 method 5 (stacked)
06:25 method 6 (thousand threads)
07:25 cooking the pancakes
08:00 final lineup
Full recipe/instructions here:
▸ RECIPE
Dough:
4 cups (575 grams) all-purpose flour, or 2 ½ cups (360 grams) all-purpose flour + 1 ½ cups (215 grams) cake flour*
½ tsp salt
1 cup (237 grams) boiling water
½ cup plus 2 tablespoon (148 grams) room temperature water
Additional flour for rolling/dusting
Paste:
1 cup thinly sliced scallions, green part only, about 6 medium scallions
½ cup plus 2 tablespoons (90 grams) all-purpose flour
½ cup neutral-tasting oil
1 ½ tsp ground Sichuan peppercorn (optional)
1 ½ tsp kosher salt
*To approximate the lower-protein of Chinese flour, I substitute 2 ½ cups American all-purpose flour and 1 ½ cups cake flour.
*I recommend using a food scale for accuracy, as scooping and weighing flour results in different measurements. Here, I scoop the dough directly from the bag with the cup measure and level off the top, so the total weight of 4 cups is about 575 grams flour.
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▸ MUSIC
prima - autumn leaves
Filmed with Canon PowerShot G7 X Mark ii vlog camera
Edited with Final Cut Pro X
#scallionpancake #蔥油餅 #taiwanesestreetfood