CONG YU BING (SCALLION PANCAKES)
This recipe is from Chef Martin Yan for a dish enjoyed throughout China and typically served at breakfast or as a substantial snack during the day.
Provided by Member 610488
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Process 2 cups flour and baking powder in a food processor. With motor running, add 2/3 cup cold water; process until dough forms (about 40 seconds).
- Transfer to a plate and set aside. Add remaining flour and salt to food processor, and with motor running, add 2/3 cup boiling water; process until dough forms (about 30 seconds).
- Return reserved dough to food processor. Pulse until both doughs come together (about 35 seconds). Transfer to a lightly floured work surface and knead until smooth (4 minutes). Transfer to a greased bowl, cover. Let sit at room temperature for 2 hours.
- Halve dough. Using a rolling pin, roll 1 dough half into a 10 inch x 20 inch rectangle. Brush with 1 tbsp canola oil and half the sesame oil. Sprinkle with half the scallions, half the chile flakes, and half the white pepper.
- Beginning with one long side, tightly roll dough like a jelly roll. Cut roll crosswise into 3 pieces, slightly stretch each piece and starting from one edge, coil piece horizontally tucking the end underneath.
- Using your hand, gently flatten coil into a disk. Using a rolling pin, flatten into a 5 inch circle.
- Repeat with remaining pieces and second dough half. Follow above instructions for the following ingredients: 1 tbsp canola oil, remaining sesame oil, scallions, chile flakes, and white pepper. Let pancakes sit for about 10 minutes.
- Heat oven to 200 degrees F. Heat 2 tsp canola oil in a 10 inch nonstick skillet over medium heat. Add 1 pancake to skillet. Cook, swirling skillet and turning once, until golden and crisp (about 10 minutes).
- Transfer to a baking sheet and place in oven to keep warm. Repeat with remaining oil and pancakes. Cut into wedges to serve.
Nutrition Facts : Calories 460.7, Fat 17.5, SaturatedFat 1.7, Sodium 1351.5, Carbohydrate 66.3, Fiber 3, Sugar 0.8, Protein 9.1
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