Hello everyone, this is Xiao Gao Jie. I harvested some scallions in the backyard, and I will use them to make delicious scallion pancakes.
Let's make the dough first. All-purpose flour, water, yeast, sugar.
Knead into a ball.
This is a soft dough, it will be sticky.
Put the lid on and rest it for 15 minutes.
Then come back to knead the dough for a few times till it becomes smooth.
Ferment in a warm place for 1 and a half hours.
Wash, and dry the scallions before cutting.
The scallions are very fresh, you can smell the fragrant after cutting.
Save the white part for the oil.
Put the green part in the bowl.
Add a little baking soda.
Baking soda can retain the green colour. Even after cooked, the scallions are still green.
In another small bowl, flour, five-spice powder, Sichuan pepper powder and a little salt.
Add oil to a pan.
Put in the white part of the scallion that you just set aside.
Turn off the heat when the scallions just start to change colour. Pour hot oil on the flour.
Mix well.
Put it in a bowl of green scallions.
After mixing, the scallion oil flour mixture is ready to use.
Divide into six parts.
Round it.
The dough is ready.
Sprinkle flour and de-gas.
Then divide it into six parts.
Take a small dough and wrap in the scallion mixture.
The dough is soft and easy to wrap.
Put them in order and take out the first one.
Roll into an oval shape.
Fold both sides to form a long strip.
After each step the dough pieces are arranged in sequence, which gives gluten a relaxation time.
In the next step, the gluten is easier to roll out.
Thin on both sides.
Roll up.
Cut in the middle.
At this point, you can see its layers.
These layers will remain on the surface of the pancake. The pancakes will look nice.
Put them in order. Take the first one.
Press it flat with your hands, Make sure to keep the layers on the top.
Then roll it flat.
After rolling, you can cook them right away. The pancakes will be crispier.
Or, give it half an hour and let them rise. They will taste softer.
After half an hour, we cook them.
Pour oil in the pan.
The oil is not too hot, put in the pancake. The layered side is facing down.
Flip back and forth, slowly cook them till brown over a medium low heat.
The traditional Chinese pastry method is used to make these scallion pancakes.
During finally steps, show its layers on the top.
Let's take a look at the inside.
The scallions and oil flour mixture not only play a role in layering, but also enhance the flavour.
The freshly picked scallions are very fragrant. I can smell the fragrant as soon as I open the bread.
The bread made from soft dough has a crispy layer on the outside, and a very soft part in the middle.
Together with the scallion oil, it is very tasty.
Thank you for watching. I’m Xiao Gao. See you in the next episode^^