A simple and ingenious method for excellent scallion pancakes at home.
Scallion pancakes were one of the first things I ever taught myself how to cook. Or, I should say, II taught myself how to cook them. I mean, fried dough and scallions, right? How hard could it be?
Of course, at the time I knew nothing of gluten development or laminate pastries and the dense, doughy blobs I was coming up with were certainly nowhere near the flaky, crisp, light, multilayered affairs that the best Chinese restaurants serve. But due to an acute case of a horrible syndrome known in medical circles asHere's what I did in six easy steps:5. Roll out with a rolling pin, and fry.
If airy, hole-filled bread is your goal, destroying the proteins is a bad thing. If you're looking for tender dumpling wrappers or scallion pancakes with just a bit of tug and chew, that'sThe beauty of a hot water dough is that it doesn't bounce back as much as cold water dough. This makes it extremely easy to work with and roll out. That's a positive boon when you've got 50 dumpling wrapper skins to form, or when you're making scallion pancakes.
The lean dough can be completely unleavened , or leavened with yeast , or leavened with baking powder . Each method gives a slightly different end result. Likewise, the fat layers can be any number of fats, such as olive oil , butter , or in the case of scallion pancakes, sesame seed oil. The idea is that by building up layer upon layer of paper-thin sheets of pastry and separating them with equally thin layers of fat, water vapor from the pastry expands as it heats, causing the layers to separate slightly. It's this separating that creates the flaky, tender structure of perfect laminate pastry.
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