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SCALLION PANCAKES 葱油饼

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Scallion pancake is a classic Chinese flatbread that is welcomed by almost every Asian food lover! It has become so popular over the years, and it seems every cook has his own recipe. In this article I will show you how to make thin and foldable version of the scallion panake, rather than the thick and leavened type. That means no yeast is needed. Follow the guide below and make your own scallion pancakes.

Il pancake è morbido con strati al suo interno con un intenso profumo di cipollotti!

HOW TO PREPARE A SOFT DOUGH FOR THE SCALLION PANCAKE

In order to make soft scallion pancakes, we need to prepare a soft dough. To achieve this, two important procedures are required in the dough making:

USING BOILING WATER TO MIX THE FLOUR

Boiling water makes a softer dough. You know why? The heat of the boiling water cooks the protein in the flour, making it incapable in forming gluten. Hens such dough has much more ductility, comparing to the one made of room temperature water.

Thus by changing the ratio of boiling & room-temp water, you adjust the softness of the dough. I usually go for half-half, so as in this recipe for the scallion pancakes. You could try with 40%-60% or 30%-70%, depending on how soft you would like the dough to be.

ADDING OIL INTO THE DOUGH

The oil can prevent the dough from getting dry, and the same time help to cook it.

It is suggested to use corn oil, sunflower oil or other vegetable oil without strong scent. Olive oil is not recommended as the scent may overwhelm the scallion flavor.

USING A FLOUR & OIL MIXTURE TO GIVE FLAVOR AND LAYERS

Now let's talk about the flavor and the layers of the pancakes!

As the name says, this is a scallion flavored flatbread. The flavor comes from the chopped scallions embedded in between layers of the bread. So how to put the scallion chops into the pancakes? And how to create even thinner layers inside the pancakes?

These all can be done thanks to the flavored flour-oil mixture, in Chinese called 油酥 (yóu sū).

The flour-oil mixture is a sauce made of chopped scallion, flour, vegetable oil and seasonings. Since no water is involve, no gluten will be formed. When you lay the mixture on the surface of the flattened dough then fold it back, you create separators in between folds. In this sense, the mixture functions like bookmarks that divide the dough into sections.

In order to bring out the perfume, we shall slowly pour the hot oil onto the chopped scallion and the seasoning. This is similar to the method used in the recipe of Biang Biang Noodles.

Now we are clear on the methodology in making the pancakes, let's head up to the recipe!

SCALLION PANCAKES 葱油饼

Recipe by Sasha WangCourse: Second course, snackCuisine: ChineseDifficulty: High
Servings

4

persons
Preparation

1

hour 
Cooking

20

minutes
Resting

2

hours 

Scallion pancake is a classic Chinese flatbread that is welcomed by almost every Asian food lover! In this article I will show you how to make thin and foldable version, which means no yeast is needed.

INGREDIENTS

  • THE DOUGH
  • All purpose flour: 400g

  • Boiling water: 100g

  • Room temperature water: 100g

  • Sunflower oil: 25g

  • Salt: 5g

  • THE FLOUR & OIL MIXTURE
  • Salt: 1 tsp

  • Five spice powder: 1 tsp

  • Sichuan pepper powder: 1 tsp

  • All purpose flour: 30g

  • Chopped scallion: 70G

  • Sunflower oil: 70g

Preparation

  • THE DOUGH
  • Put the flour and salt in a big bowl. Gradually add boiling water meanwhile stir the flour to make sure it mixes with the water evenly. The flour mixed with boiling water looks semi-transparent.Aggiungi acqua bollente lentamente mentre mescoli per amalgamare. La farina così cotta ha una sembianza semi trasparente.Aggiungi acqua bollente lentamente mentre mescoli per amalgamare. La farina così cotta ha una sembianza semi trasparente.
  • Add room temperature water slowly and mix well with the flour. Knead the ingredients into a dough. Cover it with a piece of plastic wrap and rest it for 20 minutes.
  • Add in the sunflower oil and continue to knead the dough until all the oil is absorbed. At the beginning it may seem like "mission impossible". But gradually you will see that the oil will disappear and the dough shall become much softer. It takes around 1 minute.Aggiungi olio di girasole e continua ad impastare fino a che l'impasto assorbe tutto l'olio.
  • Divide the dough into 8 small pieces. Roll each one into a log then flatten it using your palm. Brush some sunflower oil on the surface of each piece, lay them in a tray.Dividi l'impasto in 8 pezzi. Arrotola ognuno di questi allungandolo e successivamente appiattendolo con il palmo della mano. Inzuppali nell'olio di girasole, fai in modo che l'olio bagni ogni superficie della pasta, e poi distendili in una padella piatta.
  • Cover the tray with plastic wrap and rest the dough overnight (or at least 2 hours).
  • FLAVORED FLOUR & OIL MIXTURE
  • Put salt, five spice powder, Sichuan pepper, chopped scallion and flour in a bowl. Mix everything well.Metti sale fine, polvere di 5 spezie, pepe di Sichuan, cipollotti e farina in una ciotola. Mescola tutto.Metti sale fine, polvere di 5 spezie, pepe di Sichuan, cipollotti e farina in una ciotola. Mescola tutto.
  • Heat up some sunflower oil until some smoke starts to come out. Slowly pour the oil into the mixture prepared in last step.
  • Continue to stir until all ingredients are well mixed.Continua a mescolare fino a che non ottieni una consistenza liscia.
  • SCALLION PANCAKES
  • Take one piece of dough and roll it flat and thin. Brush a layer of the flour-oil mixture on the surface and roll it from the bottom up according to the instructions in the photo below.
  • Finish shaping the dough by rolling it up like a snail shell. Hide the end and press the dough gently to fix the shape.
  • When all the pieces are shaped, rest them in the tray for 10-15 minutes.Termina di dare forma all'impasto arrotolandolo come un guscio di lumaca. Nascondi la fine nella parte bassa e premi l'impasto gentilmente per sostenere la forma.
  • Take one piece and roll it into a thin paste. Try to keep it as round as possible, however it is not a must 😊.Prendine uno e arrotolalo per farlo diventare una pasta sottile. Cerca di tenerlo il più rotondo possibile (tieni conto che non è obbligatorio 😊).Prendine uno e arrotolalo per farlo diventare una pasta sottile. Cerca di tenerlo il più rotondo possibile (tieni conto che non è obbligatorio 😊).
  • Heat up a pan on medium-low heat. Work with one pancake at a time. Place the pancake on the pan, when there are bubbles popping up, keep pan-frying for 20-30 seconds then turn it over. Keep cook the other side for 30 seconds.Scalda una padella piatta a media bassa temperatura. Lavora con un pancake per volta. Metti il pancake nella padella, quando si formano le prime bollicine, continua a friggere per altri 20 - 30 secondi poi gira e cuoci l'altro lato per altri 30 - 45 secondi.Scalda una padella piatta a media bassa temperatura. Lavora con un pancake per volta. Metti il pancake nella padella, quando si formano le prime bollicine, continua a friggere per altri 20 - 30 secondi poi gira e cuoci l'altro lato per altri 30 - 45 secondi.
  • Check the bottom frequently to prevent from burning. Take it off the heat once it is golden brown and crispy on both sides.

Two characters tell that you've made a good scallion pancake:

  1. Golden brown on the surface, with a pattern of the tiger skin. It is called 虎皮 (Hǔ Pí) in Chinese.
  2. Crispy on the outside with crumbs. We say it is 酥掉渣 (Sū Diào Zhā).

Look at the crumbs! It means the pancake is crispy outside.

Ecco le briciole! Questo è un chiaro segnale che il pancake sulla sua superfice è croccante.

The pancake is soft and with layers inside, full of flavor of scallion.

pancake cinese al cipollotto

Discover more recipes using SCALLION.

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