These flaky dough pancakes, crispy on the outside and tender on the inside, are generously flavored with scallions. A Taiwanese street food classic, irresistible when pan-fried until golden.
Ingredients
- 300 g Type 55 all-purpose flour
- 180 ml Hot water
- 1 pinch Fine salt
- 1 bunch Scallion
- 4 tbsp Sunflower oil
- 1 tsp Toasted sesame oil
Method
- Prepare the hot water dough by mixing the flour, salt, and hot water. Knead until you get a smooth ball, then let it rest covered to relax the gluten.
- Wash and finely slice the scallions, separating the white parts from the green parts.
- Divide the rested dough into equal portions.
- On a lightly oiled work surface, roll out a portion of the dough to obtain a thin, translucent rectangle.
- Brush the surface of the dough with a mixture of sunflower oil and sesame oil, then sprinkle generously with the sliced scallions.
- Roll the dough up lengthwise into a tight cylinder.
- Coil this cylinder around itself vertically to form a spiral, tucking the end underneath.
- Gently flatten the spiral with the palm of your hand, then roll it out into a thin disk, being careful not to press too hard to preserve the layers.
- Heat a skillet with a drizzle of oil and cook the pancakes over medium heat until they are golden and crispy on each side.
- Drain briefly on paper towels and serve hot.
Nutrition
Per serving
- Energy
- 413.6 kcal
- Protein
- 8.14 g
- Carbohydrate
- 55.27 g
- Fat
- 17.13 g
- Fibre
- 3.05 g
- Calcium
- 40.48 mg
- Iron
- 1.09 mg
- Magnesium
- 26.21 mg
