Old Beijing Scallion Pancake
By MaxBoyle
Authentic old Beijing onion cake: rich onion aroma and crispy taste!
Recipe Recommendations
- flour 900 grams
- green onions an
- edible oil 50 grams
- salt 10 grams
- yeast 5 grams
- baking soda 5 grams
Steps for Old Beijing Scallion Pancake
1
900 grams of flour, add 5 grams of yeast powder, mix with water and knead into a smooth dough, cover with a damp cloth and soak for 1 hour.
2
Cut the green onions into the ground, add 50ml of edible oil to the hot pan, take half of the chopped green onions into the pan, stir-fry to dry, and the green onion oil will be ready.
3
When the noodles are simmered, the scallion oil is also cooled. Take two small spoonfuls of scallion oil and place it into the noodles as shown in the picture.
4
Add another 5 grams of baking soda and knead until a smooth dough. Knead the onion oil and baking soda evenly until a smooth dough is as shown, and simmer for ten minutes.
5
While kneading the dough, we just came to make the onion oil filling (shown in the picture). Add the other half of the chopped onion into the onion oil, add 10 grams of salt, and a little dry flour, stir well, and the onion oil filling is ready.
6
Divide the dough into small doses, roll it into a rectangle, and spread the onion oil filling evenly on top.
7
Roll it into a long strip, and then wrap it up from both sides to the middle, as shown in the picture.
8
Roll it in the middle and align it together.
9
Roll it into pancakes.
10
Place in a hot pan, over low heat, and brown until golden brown on both sides.
11
Haha, the crispy golden onion cake is out of the pot. The aroma of onions overflowed, and I swallowed several mouthfuls of saliva.Old Beijing Scallion Pancake Make Tips
1. When frying scallion oil, be sure to use low heat. Fry the chopped scallions until they are dry; do not burn them, otherwise the flavor will be off.
2. To make authentic scallion pancakes with a traditional taste, you must add scallion oil and a moderate amount of baking soda to the rested dough. This way, the fried pancakes will not only have a rich scallion aroma but also a crispy crust and a chewy interior.
3. The reason for making the scallion oil filling here is that chopped scallions are loose and hard to wrap; after adding scallion oil and flour, the chopped scallions adhere more easily to the dough skin.