Hey guys , welcome to the art of cooking .
Today , we're going to make green onion pancakes or scallion pancakes or in Chinese , they call it .
You'll often find these scallion pancakes as a local street cuisine .
A K A street food .
The one thing I will say is that some places like to make them thin , crispy and flaky while others like to make them thick and fluffy .
But today we're going to make the thick flaky , crispy on the outside and the soft on the inside scallion pancakes .
First thing you'll need is four cups or 480 g of all purpose flour , two cups or 470 mL of warm water .
Somewhere between 1 15 to 1 25 °F or 46 to 52 °C .
Add the warm water a little bit of time over the dry flour likely need the dough just to combine it together to form a dough ball , cover the dough ball with a wet towel and let it rest for 20 minutes .
Let's chop the green onions here .
Eight sprigs or two for each pancake .
Make sure they are really thin slices , especially for the roots part .
Thus your work surface with some flour after 20 minutes , take the dough out and knee for about 3 to 5 minutes or until the dough is smooth .
Sprinkle some flour on the dough as well to prevent it from sticking .
By the way , bacon eggs and cheese with the green onions .
It will make a banging combination or chili oil with toasted sesame seeds and garlic chive .
Yeah , I'm thinking , I'm getting you a little carried away .
But why not be imaginative and think outside the box once the dough is smooth , let it rest for about 20 to 30 minutes .
After 20 to 30 minutes , dust the dough with some flour and roll the dough out .
Make four or equal proportional cuts .
If you want to make it smaller , you can cut it into about five or six .
Sprinkle some flour on the dough and your rolling pin as well as your work surface , lightly flatten the dough and roll it out .
Here's the tip .
Notice how the dough doesn't retract when I roll it out .
That's because we let it rest the second time for 30 minutes .
We don't let it rest for 30 minutes .
It will be harder to roll out .
The rollout dough should be roughly about three hands wide side by side , Sprinkle approximately half teaspoon to three quarter teaspoon of salt and spread it evenly , 1 to 1.5 tablespoon of oil or lard .
Lard will actually make the scallion pancake taste real good .
Grab one side of the dough and flip it .
This will spread the oil evenly .
Sprinkle a handful of green onions about two sprigs and rolled the dough up .
Then tuck one side in and roll as if you're making ac and then , and then b now tuck the other end on the bottom of the dough , Sprinkle some more flour on top and on the bottom and lightly press it down , then roll the dough out .
This time a little bit thicker than the last one .
Try to make it into a circle .
The side should be about two hands side by side .
Preheat the pan on medium heat , add one teaspoon of oil , use your hand to gauge the hotness , add the green onion pancake in and you should hear a sound cover with the lid and let it cook for two minutes .
After two minutes , flip the pancake over and covered with lid again .
Cook for another two minutes after the two minutes flip the pancake over and check the other side , make sure both sides are evenly cooked .
This side has less oil .
So it will look like this .
In order to make the outside crispy .
We're going to brush it with a little bit more oil on both sides .
Total cooking time is about 5 to 7 minutes on a medium heat .
Here's the tip due to the humongous size of this pancake .
You want to make sure to move the pan around .
This will allow it to cook uniformly .
Next , use a spatula or chopstick to flap up the pancakes .
Now it's time for the big question .
Boiling water versus warm water doesn't matter which one to use .
Yeah , a little bit .
You see adding boiling water directly to the flour , you actually denature the proteins .
Some degree of the gluten can still be formed .
But because cooked proteins aren't nearly as stretchy as raw ones .
It's not as elastic as cold water dough , therefore easier to use .
On the other hand , if you use warm water gluten is formed through needing , which makes the dough tighter and more elastic .
This gives the pancake some chewy texture .
Upon initial rolling , we want to roll the dough out to approximately five millimeter thin , rolling .
It thin will create multiple layers in the middle .
Thus , the soft texture , that's why it's crucial .
We let the dough rest for 30 minutes before we roll out .
It's sort of like making pizza dough .
But at a higher temperature .
Therefore , in my opinion , I think it's better to use water around 1 20 °F or 50 °C as this cook some of the dough which makes it easier to handle .
But at the same time , it provides some elasticity .
So I hope you enjoyed this tutorial .
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Thank you for watching .