Chinese Scallion Pancake

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.

INGREDIENTS

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

DIRECTIONS

1. Sift the flour into a large bowl.  Mix in sugar, salt and yeast.

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.