Cong-Zhua-Bing
繁體中文

Flaky Scallion Pancakes

Ingredients

Half boiled dough 1 portion Scallion (minced) 2 stalk Olive oil (or lard) 5 Tbs Sesame oil 1 Tbs Salt 2 tsp Ground white pepper 1 tsp Cooking oil 4 Tbs

Instructions

1.	Prepare the Half Boiled Dough; divide it into 4 pieces and form each piece into a ball. Grease the balls with olive oil; cover with a piece of plastic wrap and rest for 20 minutes.
2.	Mix the remaining olive oil with sesame oil.
3.	Roll out one piece of dough into a 25cm x 15cm (10"x6") sheet.
4.	Brush the dough sheet with olive/sesame oil; sprinkle with ½ tsp. of salt, ¼ tsp. of white pepper and ¼ of the minced scallion.
5.	Fold both sides of the dough sheet lengthwise toward the center (see photos below).
	Brush some oil over the dough; and fold both sides lengthwise toward center again.
	Gently press the dough; brush some oil over the dough and fold both sides lengthwise toward center again.
	Turn the dough over; fold in half lengthwise to form a long tube. Pinch two ends tight.
	Hold two ends of the dough tube; gently shake and pull until the tube reaches 45cm/18" long. Coil the dough tube to form a spiral; tuck the end under the bottom.
6.	Cover the spiral dough with plastic wrap and rest for 15 minutes. Roll out the dough into a 25cm/10" round disk. Repeat step3-6 for the rest of 3 dough balls.
7.	Heat 1 tbs. of oil in a pan. Pan-fry the dough over medium-low heat until golden brown on both sides. While cooking, use two spatulas to push the edges of the pancake to make it fluffy.
8.	Place the pancake on a plate. Push the edge of each pancake inward from both sides with your hands to loosen the layers of the pancake.

蔥抓餅
ENGLISH

材料

半燙麵麵團 1 份 青蔥 (切蔥花) 2 支 橄欖油 (或豬油) 5 大匙 麻油 1 大匙 鹽 2 小匙 白胡椒 1 小匙 食用油 4 大匙

做法

1.	準備半燙麵麵團。分成4等份並整型成圓球。分好的麵團抹上橄欖油，蓋上保潔膜醒20分鐘。
2.	將剩餘的橄欖油和麻油拌勻。
3.	每一個麵團擀成 25cm x 15cm (10"x6")的麵皮。
4.	麵皮上刷上一層橄欖油+麻油，再均勻地撒上1/2小匙鹽，1/4小匙白胡椒和1/4的蔥花。
5.	麵皮從長向兩側向中心折(見下圖)
	刷上一層油後再從兩側向中心折。
	輕輕地壓平麵皮，再刷上一層油後從兩側向中心折。
	將麵皮翻轉過來對折成一長條，兩端捏緊。
	抓住麵條兩端輕輕抖動﹐邊抖邊拉，直到麵條大約45cm/18"長。將麵條捲成螺旋狀，尾端塞在底部。
6.	將捲完的麵團蓋上保潔膜醒15分鐘。再擀成25cm/10"的圓片。重複步驟3-6，將其餘三個麵團做好。
7.	鍋燒熱加入1大匙油。放進麵皮用中小火將兩面煎成金黃，一邊煎一邊用兩支鍋鏟戳推餅讓其變鬆。
8.	煎好的餅放進盤中﹐用手將餅從邊緣向中間擠壓﹐讓餅呈現出鬆散層次。

最後更新 (Last Update): 01/04/2020
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