Scallion pancakes, this delicacy, seems to have magic power, people never get tired of eating it. Every time you taste it, you can feel the unique aroma of green onions, as if it is a gift from nature, fresh and attractive. Especially in spring, the harvested wild onions add a bit of wild charm to this delicacy.
Wild onions (ordinary shallots are used if you don't have them), unlike ordinary shallots, it grows in the wild and absorbs the essence of nature. It has a more intense aroma and a more tender taste. Using it to make scallion pancakes is simply the icing on the cake. Wash and chop the shallots, mix with flour, water and seasonings, and stir well to form a fragrant batter.
This time, I chose the method of scallion oil pancakes, which is simple and easy to operate. Pour the batter into a saucepan and fry slowly over medium-low heat. Over time, the dough gradually crisps up and gives off an enticing aroma. The golden color and the smell of the green onion are mouth-watering.
Scallion pancakes
Dough: 250 grams of all-purpose flour, 175 grams of water, 2.5 grams of dry yeast, 5 grams of sugar
Scallion puff pastry: 150 grams of shallots, 50 grams of all-purpose flour, 75 grams of corn oil, 2 grams of thirteen spices, 5 grams of salt and pepper± (adjust the saltiness according to your own taste), appropriate amount of oil residue (optional)
Steps:
- Add water and sugar to the yeast to melt, add all-purpose flour, mix until there is no dry powder, set the fermentation function in the oven, ferment at 26 degrees for 30 minutes, take out, seal and refrigerate to ferment to twice the size, and eat it in a state full of pores.
- Scallion puff pastry: Add salt and pepper to the flour and mix well, heat the corn oil until boiling, pour it into the flour, stir and mix well. Finely chop the shallots, add baking soda and mix well, chop the oil residue and the shallots together and mix them into the puff pastry, evenly divide into six parts and knead the round for later use.
- The fermented dough is placed on the board and kneaded into a smooth dough, evenly divided into six parts and kneaded round, each wrapped with scallion oil puff pastry is wrapped in turn, kneaded round, rolled into a cow's tongue shape, and placed in turn after three folds for a while, and then stretched as long as possible and rolled up.
- After all the rolls are done, each is divided into two from the middle, the incision is facing up, press flat, ferment for 30 minutes, then put it in the electric baking pan for 5-6 minutes, and then serve after the two sides are colored.
And the method of refrigerating and fermenting the dough overnight adds a bit of mystery to this dish. After overnight refrigeration and fermentation, the dough becomes softer and more elastic, and the scallion pancakes are more crispy and delicious. This unique method not only simplifies the production process, but also makes the scallion pancake taste better.
In short, scallion pancakes are an irresistible delicacy. The wild onions harvested in the spring, combined with the simple and easy-to-make method, make this dish even more appealing. Every time we taste it, we can feel the unique aroma and crispy texture of green onions, as if it is a delicacy given to us by nature.
I am Hui Food, updating different cuisines every day, so that more people can understand food culture and explore different food worlds, and I also hope to provide more food inspiration and creativity for everyone. If you are also a food lover, there are new delicacies waiting for you to discover every day, welcome to like, follow, and collect! Your support is my biggest motivation, we will see you next time!