Grandma's 30-Year Scallion Pancake Recipe - Full Tutorial for Soft, Non-Hard Pancakes
When it comes to scallion pancakes, many people think of northern Chinese snacks. However, in the south, many people also enjoy eating them for breakfast. But because of busy work schedules, many people choose to buy them from breakfast shops, which is not very healthy in the long run. I personally love my grandmother's scallion pancakes—they're soft, fragrant, and tender with a thick, rich sauce. They're truly delicious!
Next, the little brother will share his grandmother's 30-year scallion pancake recipe with you. If you make them according to this method, the pancakes will be fluffy and layered, and they won't get hard even if you leave them for a few days. That's really a great trick! Let's take a look at the specific recipe now.
Ingredients: flour, warm water, edible oil, white sugar, black sesame
Method:
1. Prepare 500 grams of flour and pour in 270 grams of warm water to make the dough. Stir continuously with chopsticks. Form dough into a mass, then add a small amount of edible oil and keep kneading until a dough is formed, then place it aside to ferment for 20 minutes.
2. Cover the dough and let it ferment. In a small bowl, pour in an appropriate amount of white sugar and a little flour. Stir continuously with chopsticks until evenly mixed.
3. Next, place the fermented dough on a cutting board and knead it again. Roll the dough into a long strip and then cut it into large, uniform pieces.
4. Roll each piece of dough into a ball, then shape it into a small pancake. Place white sugar in the center of the pancake, then wrap the pancake around it.
5. Roll the pancake into a circle and then press it into a small pancake again. Use a brush to brush a little water on the pancake, then sprinkle with black sesame.
6. Preheat the electric griddle and brush it with a little edible oil. Put the prepared pancake into the electric griddle. Cover the pot and steam for about 2 minutes. Open the lid after 2 minutes and flip the pancake to steam for another 2 minutes. When the pancake is cooked, you can take it out. This delicious scallion pancake is ready!
Tips:
1. When making the dough, it's best to use warm water. If you use cold water to make the dough, the dough will be hard and stiff, and the pancakes you eat will be bland. This type of dough is not suitable for making scallion pancakes. Dough made with hot water will be viscous and have a little chewiness. Using warm water to make dough is the best - it's chewy and not too hard, and the scallion pancakes will not get hard even after a few days.
2. You must master the fermentation time of the dough. If the fermentation time is too short or too long, it will affect the texture of the scallion pancakes. It's best to control the fermentation time of the dough to about 20 minutes.
3. When making scallion pancakes on an electric griddle, don't add too much oil, because too much oil will make the pancakes greasy and not good for your health. For the sake of the pancakes' texture and your health, it's best to brush a little oil.
Today's scallion pancake sharing ends here. If you're interested, try making it yourself. With these steps, the scallion pancakes will be soft and not hard, and they'll be extra delicious. They won't get hard even after a few days, and you'll have a guaranteed breakfast every day. They're even tastier than steamed buns! If you like this article, please like, collect, and share it!
