Spring Onion Pancakes
Make these tasty Spring Onion Pancakes (RECIPE BELOW) from scratch with these easy steps. They’re golden, crispy and packed with flavour.
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Spring Onion Pancakes
Recipe by SAKGF with Michael Weldon
Makes 20-24
Prep 20 mins (+ 45 mins resting time)
Cooking 30 mins
1 ⅔ cups (250g) plain flour
½ tsp salt
1 tbs coconut oil
220ml boiling water
¼ cup (60ml) sesame oil
3 spring onions, thinly sliced
¼ cup (60ml) sunflower oil, for pan-frying
1. Place the flour and salt in a large bowl. Combine the coconut oil and boiling water in a heatproof jug. Add the coconut oil mixture to the flour mixture in the bowl and stir to combine until a rough dough forms.
2. Turn the dough out onto a clean work surface and knead for 5 mins or until smooth and elastic. Return the dough to the bowl and set aside to rest for 20 mins.
3. Turn the dough out onto a lightly floured work surface. Use your hands to roll the dough into a long log. Use a pastry cutter or knife to divide the dough into 20-24 even portions. Use your hands to roll each portion into a ball.
4. Use a rolling pin to roll out 1 piece of dough into a 12cm circle on a lightly floured surface. Lightly brush the dough with some sesame oil, stopping just before the rim of the circle. Sprinkle 1 tbs of the spring onion over the oiled surface of the dough. Roll up the dough into a thin sausage, pinching the ends to seal. Flatten slightly, then roll the dough into a coil like a snail.
5. Repeat with the remaining dough portions, sesame oil and spring onion. Cover with a tea towel and set aside for 15-20 mins to rest.
6. Use a rolling pin to roll out the coils of dough into 10cm discs. Lightly dust with flour if required. Set aside to rest for 5 mins before cooking.
7. Heat a large frying pan over medium heat. Add 1 tbs of the sunflower oil. Add 3 pancakes to the pan and cook for 2-3 mins. Turn and cook for a further 30 secs or until pancakes are crisp and golden. Transfer to a plate lined with paper towel. Repeat, in batches, with the remaining pancakes, adding more sunflower oil to the pan as needed. Serve hot.
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Martha Stewart Makes Classic Yeast Dough Desserts | Martha Bakes S6E10 Layered Yeast Dough
Many of your favorite French bakery staples are made with layered yeast dough that relies on a technique called lamination. Join Martha in the kitchen as she shares her culinary tricks of the trade in three classics: traditional kouign-amann, a specialty from Brittany, unforgettable sugar and spiced cinnamon-sugar knots, and a recipe for snails, which you can easily adapt to your own taste. These treats are the perfect start to any day!
#YeastDough #Dessert #Pastries #Baking
0:00 Introduction
0:52 Traditional Kouign Amann
11:00 Cinnamon Sugar Knots
15:13 Poppy Seed Snails
18:25 Bonus Recipe: Raisin Infused Pastry
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This episode originally aired as Martha Bakes Season 6 Episode 10.
Full Recipes:
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Cinnamon Sugar Knots -
Poppy Seed Snails -
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Martha Stewart Makes Classic Yeast Dough Desserts | Martha Bakes S6E10 Layered Yeast Dough
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I was invincible long ago:
Return of the Immortal:
I'm invincible:
Dominator of the world:
The unexpected path to immortality:
The Time Changer:
The Queen's Harem:
Lean on rich beauty:
Invincible Seven Senior Sisters:
The God King:
Urban Yin-yang Doctor:
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【Story Introduction】
The male protagonist Chu Yi was originally the most ruthless person in the cultivation world, but an unexpected failure to cross the tribulation brought him back to the days when he was an ordinary person. The immortal cultivator came to the modern city and became an ordinary low-level worker. He had to go to work honestly, but also to reduce the dimension and fight against all kinds of hooligans and bullies, to uphold justice, and to help the weak. The greater the ability, the greater the responsibility.
street food in tetouan perfect street food in tetouan top 5 street food in tetouan
street food in tetouan perfect street food in tetouan top 5 street food in tetouan
Tetouan, a city in northern Morocco, offers a diverse and flavorful array of street foods that reflect the rich culinary heritage of the region. Here's a list of 5 popular street foods you might find in Tetouan:
Snail Soup: A unique and flavorful soup made with snails and seasoned with herbs and spices, commonly consumed, especially during the colder months.
Brochettes (Kebabs): Skewers of grilled meat (chicken, lamb, beef) seasoned with spices, often served with bread or as a standalone snack.
Fried Pastries (Sfenj): Moroccan doughnuts, deep-fried and sometimes dusted with sugar, popular as a sweet street snack.
Maakouda: Potato fritters seasoned with spices, often served in sandwiches or as standalone snacks.
Fresh Juices: Refreshing fruit juices made from local fruits such as oranges, pomegranates, and dates, commonly available in street stalls.
These street foods can be found in Tetouan's markets, near the Medina, and in various street vendors throughout the city, offering a delightful experience of Moroccan flavors and culinary traditions.
00:00 intro
00:04 Snail Soup
01:40 Brochettes
03:52 Fried Pastries
05:26 Maakouda
07:28 Fresh Juices
_______________________________________________
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???????? AMAZING 1 Month of STREET FOOD - What I Eat VIETNAM 2023 compilation
#streetfood #besteverfoodreviewshow #vietnamesefood
My vlog camera:
0:00 INTRO
0:15 All the October Intros compilation
3:30 Panda Da Lat BBQ
11:30 Snail Feast on Vinh Khanh Street District 4
24:45 Eel Noodles - mì lươn
35:35 Bun bo Hue
51:33 Sizzling egg pancakes - Banh Xeo
1:01:15 Bánh mì thịt đặc biệt
1:05:30 Steak and Eggs - Bò Né
1:08:00 Broken rice n pork - Cơm tấm
1:21:30 Rice flour crepe - Bánh cuốn
1:26:30 Banana fritter (Chuối chiên)
1:28:50 Vermicelli pork and spring rolls - Bún thịt nướng
1:35:20 This is the end, my friend...
Subscribe for more noodles! Let's eat more Vietnamese Street Food in 2023. Join us on our hero quest to 11 million subscribers and discover more about the best noodles and street food in the world. We would. all be better people if we ate more local and support Vietnamese street food vendors.
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Topics discussed include:
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