Ingredients 食材 (For 10 pancakes)
- 900 g (6.3 C) all purpose flour 中筋麵粉
- 600 ml (2.1 C) Water 水
- 30 ml (6 tsp) oil 油 + extra for the fillings
- 28 stalks green scallion 蔥 chopped
- Salt 鹽
Instructions 作法
- Add 600 ml of 80°C (176°F) water to 900 g all purpose flour, Mix them until into small pieces.
- Add 30 ml oil into flour mixture. Kneed the dough until smooth. Cover the dough with the plastic wrap for at least 30 minutes.
- Preparing the scallion pancakes: Roll the dough into a long log, then divide it into 10 pieces. Add a little flour to the table. Roll each dough piece into a ball and flatten them into round disk shape (~4 inches diameter)
- Brush some oil (not too much oil) onto the dough. Sprinkle the salt to lightly cover the dough. Place a handful (~1/3 Cup) of green scallion in the middle of the dough
- Roll up the dough into a log like a cinnamon roll making sure all the green scallion is inside the roll. Pinch the ends of the dough to make sure none of the filling comes out. Pinch the seam of the dough log to seal the filling inside. Roll up the log along its length into a ball. When you get to the end of the log, put the end on top of the swirl/ball. Flatten the ball into a pancake (not too thin) trying not to have any green scallion come out of the dough
- Heat the oil and brown each side for 1-2 minutes, flip and brown them until golden brown.
- 將 600 ml 80°C (176°F) 水加入 900 公克中筋麵粉裏，攪拌成小塊。
- 將 30 ml 油加入麵粉混合物中，將麵團揉至光滑，用保鮮膜蓋住麵團至少30分鐘。
- 準備蔥油餡：將麵團擀成長條，再分成10份。在桌上加一點麵粉。將每個麵團塊滾成球狀，然後壓扁成圓盤形狀（直徑約 4 英吋）。
- 在麵團上刷一些油（不要太多）。撒上鹽輕輕覆蓋在麵團上。將一把（~1/3 杯）青蔥放在麵團中間。
- 將麵團像肉桂捲一樣捲成圓條狀，將所有青蔥都包在捲內。捏住麵團的兩端，確保沒有餡料漏出來。捏緊麵團的接縫，將裡面的餡料密封起來。將圓條沿其長度捲成球狀。當到達圓條末端時，將末端放在漩渦/球的頂部。把球壓成薄餅（不要太薄），盡量不要讓麵團裡有青蔥出來。
- 將油加熱，將兩面煎至金黃色約1－2分鐘，然後翻面並煎至金黃色。
