This post was supposed to be up on the 26 May 2013 for #SundaySupper for the "Picnic" theme, but it was interrupted by the major issue of internet at my area.......and you won't believe it, it was dragged till now.......what a shame on me (long sigh.....)! Nothing to be blamed but my tight working schedule that had mess-up all.
Let's not waste time now, let me share some stories on this recipe. I am grown in a family that dealing with food business. Fried Chinese pancake is one of it and they were all filled with fillings of few choices - grind peanuts, red bean or shredded coconut. But today, I would like to try the savory recipe - with scallions
I have modified a little on this recipe, instead using the normal cooking oil to roll on the dough, I have used the melt butter. I always believes butter will able to enhance a better taste and aroma especially when it put into pan-fried. You can imagine this crispy and tasty pancake now? It will an ideal for tea-break or picnic. Is time to prepare some Chinese tea to enjoy my Chinese Scallion Pancake.
250 gm plain flour / wheat flour
1 tsp sugar
1/4 tsp sea salt
1/2 tsp instant dried yeast
150 ml lukewarm water
100 gm diced scallion
2 tbsp butter -melted
2 tbsp oil for frying
2. Drizzle the warm water evenly into the flour mixture and mix well. Transfer onto clean surface and start to knead into a dough until the texture not sticky, its takes about 5-7 minutes.
3. Transfer the dough into a greased bowl.
4. Cover with a wet towel or a plastic wrap and set aside for about 30-45 minutes.
5. Transfer the rise dough on the clean surface and cut into 4 - 6 portions (depending on your desire size)
6. Use a rolling pin to roll out each portion to a rectangular shape.
7. On top of the rolled dough, brush a layer of thin melted butter.
8. Sprinkle the diced scallion on top of the rolled dough.
9. Roll up tightly from from both end into a long shape.
10. Create the long shape into a snake-shape. Repeat the same on the remaining dough.
11. Heat up oil in a non-stick frying pan over a medium heat. Before transfer into the pan, use a rolling pin to roll on top of every dough into your desire thickness (I prefer it thicker)
12. Fried until both sides are lightly brown and crispy. Serve immediately.