Scallion Pancake 葱油饼

 

Layered, flaky pancake

Scallion pancake (yield about 10 to 12)

1.  500g plain flour

2.  1 cup of chopped scallion

3.  some toasted  and crushed sesame (optional)

4.  salt to taste

5.  240 ml of hot water 

6.  1/4 tsp five-spice powder (optional)

Dipping Sauce

1.  3 tbsp rice vinegar

2. 2 tbsp soy sauce

3.  1 tsp chili oil

4.  1/2 tsp sugar

5.  1/4 tsp crushed red pepper flakes

Method

1.  Boil water to 70 degree celsius or when small bubbles appear.

2.  Pour water over flour.  Mix water and flour until dough is formed.

3.  Cover bowl with a clingwrap and rest dough for 15 min to 20 min.

4.  Turn out dough onto a lightly floured surface and knead until smooth.  Add flour if dough is too sticky.

5.  Roll dough into a large rectangular piece.

6.  Brush some vegetable oil onto the surface.  Add sesame and five spice powder (optional).

7.  Sprinkle some chopped scallions.

8.  Roll dough until it looks like a log.  Cut into 10 to 12 pieces.  (Each piece will look like cinnamon roll)

9.  Close the ends of each piece.

10.  Flatten each roll with a roll pins.

11.  Pan fried pancake until both sides are golden brown.

(To keep :  place plastic sheets between each pieces and freeze them)

Sauce

1.  Whisk all ingredient in a bowl.

2.  Serve together with pancakes.