Using a bread maker you too can make Chinese Scallion Pancakes that are crispy and flaky. The secret to these scallion pancakes is to actually rub some roux when rolling out so that you get that slight chewy layer of an interior that is so good when paired with chopped scallions.
, room temperature
In your bread maker, add All-Purpose Flour (3 2/3 cups), Water (3/4 cup), Water (1/2 cup), and Salt (1/2 tsp). Using some hot water will help the dough be more elastic.
Set your bread maker to its Pasta setting and let it knead for 15 minutes.
Let the dough rest for 30 minutes while we make our roux.
Combine All-Purpose Flour (2/3 cup) and Oil (2/3 cup) in a mixing bowl. At this point, you may want to flavor it with some Salt (1/2 tsp) and Granulated Sugar (1/2 Tbsp). Set aside.
Divide the dough into 10, each weighing about 80g. Roll them into balls.
To layer the dough, oil the surface of your countertop and your rolling pin with some vegetable oil.
Roll out the dough as thinly as possible until you can almost see through it.
Brush the surface with some of the roux you made earlier and sprinkle some Scallions (to taste) over.
Roll the dough into a log, then roll the log into a ball, making sure that the ends are well tucked under. Lightly press the dough down and set it aside.
Prepare two pieces of plastic or parchment paper that have been greased with some oil.
Place one of the pancake doughs that you made earlier and roll it out. Since you will be eating it later, roll it out to the thickness that you prefer whether it's thick or thin.
At this point, if you want you can freeze the dough and use it whenever you want, or heat up your frying pan with some vegetable oil on medium heat and transfer the dough onto the pan.
Let the pan sizzle until your dough starts to turn a little translucent before turning it over to cook the other side. Pan-fry until both sides are golden brown and serve.
Nutrition Per Serving
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