3145 #foodasian Scallion Pancake Recipe (葱油饼) – How to make it crispy and fluffy

Chinese scallion pancake (Cong You Bing, 葱油饼) is not like any other pancake familiar to most of the people. It has a crusty and crispy surface, with scallions sandwiched between layers of pastry inside. It is a refreshing, delightful, and easy to make flatbread.

These pancakes are savory and are most suitable as snacks in between main meals or for breakfast. 

The making of the Chinese scallion pancake is straightforward, albeit there are a few tricks to make it crusty, fluffy, and with distinct layers. 

Let’s dive into the details right away. 

Note: Scallion is also known as green onion and spring onions in some parts of the world.

Chinese scallion pancake (Cong You Bing, 葱油饼) is not like any other pancake familiar to most of the people. It has a crusty and crispy surface, with scallions sandwiched between layers of pastry inside. It is a refreshing, delightful, and easy to make flatbread.

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1. Prepare the pancake dough 

Is it necessary to use warm water to make the dough?

I came across a Chinese scallion pancake recipe using warm water to prepare the dough.

  • Add some oil to a frying pan over medium heat. When the oil is hot, place the pancake on it and pan-fry for about three minutes or until it turns brown with some beautiful charred lines and speckled spots. You can use any pan since the dough will not stick to any pan. However, oil plays a part in crisp up the surface. Therefore, some oil is still required even if you are using a non-stick pan. 
  • Once the first side is done, flip over to continue pan-frying the second side. The air trapped within the layers will expand and create the layers.
  • Now place a cover on the pan for one minute to increase the temperature and help puff up the layers of the pancake. 
  • Remove the cover and flip to check the color of the bottom side. Once both sides have turned brown, remove from heat and place it on a chopping board. Cut and serve. 

Can I make these Chinese scallion pancakes in advance?

The uncooked Chinese scallion pancakes can be frozen and kept for future use. Separate each pancake with a plastic sheet or cling film to prevent them from sticking together. Keep the stack of uncooked pancakes in the ziplock bag

To use, remove from the freezer and pan-fry directly. It is not necessary to defrost. 

Conclusion 

I use the method as detailed above and manage to get pancakes with many layers. The inside is soft with a crisp outside. The contrast between the crusty and crispy surface with the soft and layered texture inside is the magic of the Chinese scallion pancakes.

If you like Chinese snacks and desserts, you may also like to try the following recipe:

  • Chinese taro cake – a savory cake you find in most of the street food vendors in Asia.
  • Red bean soup – a sweet dessert that is simple to make, which involved only a few ingredients.
  • Egg tarts – the ultimate dessert on the Dim Sum menu.

Prep Time 45 minutes

Cook Time 5 minutes

Total Time 50 minutes

Ingredients

Dough (A):

Roux (B):

  • 2 tbsp of all-purpose flour
  • 60ml (1/4 cup) of vegetable oil

Others (C):

  • Some chopped green onion (about 3-4 stalks)
  • Salt to sprinkle on the dough

Sauce (D):

  • 4 tbsp light soy sauce
  • 2 tbsp black vinegar
  • 1 tsp sesame oil
  • 3 tbsp chopped spring onions
  • 1 tsp chili oil (Optional)

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 445Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1763mgCarbohydrates: 58gFiber: 2gSugar: 0gProtein: 7g

This data was provided and calculatd by Nutrionix on 4/2/2020

Source
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