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SideChef
Recipes
Breakfast
Chinese Scallion Pancake
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Recipe

9 INGREDIENTS • 13 STEPS • 1HR 20MINS

Chinese Scallion Pancake

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.
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ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
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.
1HR 20MINS
Total Time
$0.30
Cost Per Serving
Ingredients
Servings
10
US / Metric
Dough
All-Purpose Flour
3 2/3 cups
All-Purpose Flour
Water
3/4 cup
Hot Water
Water
1/2 cup
Water, room temperature
Salt
1/2 tsp
Salt
Scallion
to taste
Chopped Scallions
Roux
All-Purpose Flour
2/3 cup
All-Purpose Flour
Oil
2/3 cup
Oil
Salt
1/2 tsp
Salt
Granulated Sugar
1/2 Tbsp
Granulated Sugar
Nutrition Per Serving
VIEW ALL
Calories
322
Fat
14.8 g
Protein
5.5 g
Carbs
41.3 g
Add to plan
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Chinese Scallion Pancake
Save
author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
Cooking InstructionsHide images
step 1
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.
step 1 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.
step 2
Set your bread maker to its Pasta setting and let it knead for 15 minutes.
step 2 Set your bread maker to its Pasta setting and let it knead for 15 minutes.
step 3
Let the dough rest for 30 minutes while we make our roux.
step 3 Let the dough rest for 30 minutes while we make our roux.
step 4
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.
step 4 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.
step 5
Divide the dough into 10, each weighing about 80g. Roll them into balls.
step 5 Divide the dough into 10, each weighing about 80g. Roll them into balls.
step 6
To layer the dough, oil the surface of your countertop and your rolling pin with some vegetable oil.
step 6 To layer the dough, oil the surface of your countertop and your rolling pin with some vegetable oil.
step 7
Roll out the dough as thinly as possible until you can almost see through it.
step 7 Roll out the dough as thinly as possible until you can almost see through it.
step 8
Brush the surface with some of the roux you made earlier and sprinkle some Scallions (to taste) over.
step 8 Brush the surface with some of the roux you made earlier and sprinkle some Scallions (to taste) over.
step 9
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.
step 9 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.
step 10
Prepare two pieces of plastic or parchment paper that have been greased with some oil.
step 10 Prepare two pieces of plastic or parchment paper that have been greased with some oil.
step 11
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.
step 11 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.
step 12
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.
step 12 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.
step 13
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.
step 13 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.
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Tags
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Breakfast
Dairy-Free
Snack
Shellfish-Free
Chinese
Vegan
Vegetarian
Side Dish
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