Photograph of the finished Scallion pancake

China · Bánh hành nhiều lớp cuộn mỡ

Scallion pancake

50 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Spring onion Spring onion 7.1 oz
  • Photograph of Pork fat Pork fat 4.9 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Wheat starch Wheat starch 1.4 oz

Method

  1. 1 Knead the flour with 70-degree hot water for 10 minutes, then let it rest for 1 hour; the hot water makes the crust soft, not tough like cold water dough.
  2. 2 Mixing lard with tapioca starch makes a paste; this paste separates better than liquid oil.
  3. 3 Roll the dough very thinly, spread with oil, sprinkle with chopped scallions and pepper, then roll it into a long tube.
  4. 4 Twist the tube into a spiral shape, then flatten and gently roll it out so that the layers don't rub against each other.
  5. 5 Pan-fry for 4 minutes on each side over medium heat, then gently tap the sides of the pancake to release the layers.

With an appliance

  • Air fryer 49 min

    For step 5: lightly spray oil on both sides of the pastry, fry in an air fryer at 190 degrees for 10 minutes, flip at the 6th minute, and gently tap the edges when removing to loosen the layers.

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