Flaky and Aromatic Shou Zhua Scallion Pancake (Step-by-Step) - 手抓葱油饼

By WoonHeng · 90 min

Ingredients

Instructions

1. Mix the flour, salt and baking powder in a stand mixer bowl. Fit the dough hook and mix on medium-low speed.
2. With the mixer running, pour in the water and knead until a dough forms. If dry flour remains after 2–3 minutes, add water one tablespoon at a time.
3. Knead the dough smooth on a floured surface, divide into 4 pieces, knead each by hand to remove air bubbles and roll into balls.
4. Add 1½ tablespoons oil to an 8-inch non-stick cake pan, place the dough balls in it and coat them well with oil. Cover and rest at least 40 minutes, or overnight in the fridge.
5. While the dough rests, mix the chopped scallions with the flour, 5-spice powder, salt and sugar in a bowl.
6. Heat ¼ cup oil in a small pot until it reaches 350°F, then take it off the heat and carefully pour it over the scallion mixture. Stir quickly until well combined; the scallions will release moisture and turn slightly wet within a few minutes.
7. Lightly grease a work surface. Flatten a dough ball with your palm, then roll or stretch it with a lightly greased rolling pin or fingers into a thin rectangle about 12 x 7 inches.
8. Spread a generous layer of the scallion mixture and oil over the dough and press lightly so it sticks.
9. Fold the dough over the filling in layers, from the bottom up, until you reach the top. Fold the top layer down like sealing an envelope and press gently to seal. Optionally, lift and slap the dough to stretch it thinner.
10. Roll the dough into a coil, tuck one end underneath, and rest at least 15 minutes while you prepare the remaining dough.
11. Heat a cast-iron pan or skillet with a thin layer of oil. Lightly grease your fingers and the work surface.
12. Flatten a coil with your palm into a circle about 5–6 inches across and about 1 cm thick. Transfer to the pan and spread gently with your fingers.
13. Cover and pan-fry over low-medium heat for 2–3 minutes until golden, checking and adjusting heat as needed.
14. Uncover, brush the top with oil, flip, cover and cook another 2–3 minutes until golden.
15. Once both sides are golden and crispy, move to a board. While still warm, clap it between your palms to fluff it up, taking care as it is hot. Serve warm.

Summarized from WoonHeng's video. Watch it for the details.

More recipes with

Scallion