Scallion Pancakes
by taira
based on https://omnivorescookbook.com/chinese-scallion-pancakes/ and https://www.seriouseats.com/extra-flaky-scallion-pancakes-recipe https://www.youtube.com/watch?v=9aAd37lWeBc https://theplantbasedwok.com/chinese-scallion-pancakes-ultimate-guide/ Boiling water is used because it denatures most of the protein in flour and minimizes protein development. The denatures protein still contributes to the texture of the dough, so the protein content of the dough is still important For the flour, a mixture of all-purpose flour and cake flour is used to mimic the protein content of chinese all-purpose flour. This gives us a chewy but not overly tough texture Letting the dough rest overnight is preferred because it allows the gluten to relax and makes a more flaky texture the dough layering process is called lamination and is dough leavened via fat and vapor. As the water vapor from the dough causes the layers the separate creating a flaky pastry
180 g
all-purpose flour
100 g
cake flour
120 g
water
, boiling, boiling
1 pinch
kosher salt
70 g
, cold, cold, cold
18 g
scallion
, sliced, sliced
45 g
3.75 ml
black pepper
55 g
sesame oil
mix the dry ingredients of the dough together. Ad the boiling water and mix together. All the remaining cold water and stir with a wooden spoon until it dough comes together. If it isn't coming together, drizzle more water in a little at a time until it does
transfer to a floured surface, knead for a minute, and then form into a ball. Transfer it to a bowl covered with a damp towel for 30 minutes. Optionally let it rest overnight
make an oil paste by mixing the oil paste ingredients except the oil. Heat up the oil and pour over the over ingredients to release aromatics. Mix together and allow to cool
divide the flour into 6 balls. Roll out one of the balls of dough into a thin disk ~8" in diameter. Paint with a thin layer of the oil paste. Roll the dough into a cylinder and then form the rolled dough into a spiral like a snail's shell.
repeat for the other balls of dough
in a non-stick pan with a small amount of neutral oil cook the scallion pancakes on both sides over medium high heat until golden brown ~2 minutes per side