Thursday, December 10, 2009

Scallion Pancakes

Hubby and I love scallion pancakes so this will certainly be my first of many attempts in making it from scratch. I'm still in search of the perfect recipe. There is a place in LA called Ko Ping's that makes the best scallion pancakes. I won't even attempt to describe the taste b/c I know my description will not do it justice.

I tripled the original recipe and froze some for later use.
a. 300g bread flour
b. 225g plain flour
c. 6 teaspoon sugar
d. 1 teaspoon salt
e. 1/2 teaspoon instant yeast
f. 54g lightly beaten egg + 306ml water

olive oil/corn oil
thinly sliced scallion 6-9 stalks
sesame seeds

Sugar syrup:
1 teaspoon sugar dissolved in 1 teaspoon hot water

1. Mix ingredients (a-f) together and knead until yo get a smooth dough. Proof for 60 minutes.
2. Shape dough into a round ball and rest dough for 15 minutes.
3. Divide dough into 5 equal portions and roll each dough into a thin rectangular sheet.
4. Brush a thin layer of oil on the surface of the dough. Sprinkle salt on top of it and use your hands to spread the salt out evenly. Top it with the sliced scallion evenly all over the surface.
5. Roll it up swiss-roll style, then coil it up like a mosquito coil. Flatten dough and let it rest for 15 minutes.
6. Heat up a little oil on a non-stick flat based fry pan.
7. Apply syrup to one surface of bread dough and coat it with sesame seeds. Place the side with the sesame seeds face down into the heated fry pan to pan fry the bread.
8. Now apply syrup and sesame seeds to the side that is acing up.
9. While frying, you can add extra oil if there is not enough oil; you can add some water and cover fry pan with a lid so that the trapped steam can help cook the bread. Repeat this process until you achieved a cooked, crisp and golden brown sesame scallion pancake.


Christine said...

Hello!!! great blog here.
I saw your blog link in Foodista. I checked out your recent posts and they all look great.
You can also add Foodista widgets on your latest blog posts so they too will be visible in the Foodista website.

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