Photograph of the finished Scallion pancakes

China · Bánh áp chảo hành lá nhiều lớp

Scallion pancakes

1 hr Hands-on time + 40 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 800 g
  • Photograph of Spring onion Spring onion 280 g
  • Photograph of Pork fat Pork fat 200 g
  • Photograph of Oil Oil 200 ml
  • Photograph of Salt Salt 24 g
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 80 ml
  • Photograph of Sichuan peppercorns Sichuan peppercorns 12 g

Method

  1. 1 Pour boiling water into half of the flour and cold water into the other half, then knead together for 12 minutes.
  2. 2 Mix the two types of flour with hot and cold water to make the cake both chewy and soft; using only one type will result in a cake that is either too hard or too crumbly.
  3. 3 Let the dough rest for 40 minutes, then roll it into thin sheets and brush with lard, salt, and peppercorns.
  4. 4 Sprinkle chopped scallions evenly over the surface, then roll it into a tube, twist the tube into a spiral shape, and flatten it.
  5. 5 Roll the dough gently into an 18 cm disc; rolling it too hard will cause the layers to stick together and lose their fluffiness.
  6. 6 Pan-fry for 4 minutes on each side, then gently tap the edges of the pancake to separate the layers, and dip in soy sauce and black vinegar.

With an appliance

  • Air fryer 58 min

    Replace step 6: lightly spray oil on both sides of the multi-layered pastry, fry in an air fryer at 190 degrees for 10 minutes, flip at the 6th minute, and gently tap the edges of the pastry while still hot to separate the layers.

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