The best Scallion Pancake has to have layers that make up the interior similar to a croissant, otherwise, it is not a good Scallion Pancake and it has to be flaky, crispy edges yet slightly chewy in the center, a hint of spices, and of course the scallion flavors!
“葱油饼” pronounced as cōng yóu bǐng, which means Scallion Oil Pancake, is a Chinese unleavened flatbread that is folded with oil which gives them the unique layers. It is considered as a snack as they are commonly sold as street food. Now, they are also widely available in supermarkets in the frozen section.
A good scallion pancakes, as I have mentioned earlier, it has to have flaky layers in the between them. During my stay in Taiwan, I did plenty of research into this delicate pancake and found out a hack that would guarantee you to get those layers! How? The best way to create the flaky layers is to twist the dough as you fold them. Watch my Youtube video below to find out how to do the twisting technique!
I was thinking of some fun recipe to make, something that brings memories from traveling and since I am at a place where I am unfamiliar with, so I thought of why not make some of their local delicacy and Scallion Pancake come across my mind. As the first time I went overseas when I was a kid with my family, was to Hangzhou and we sat by the roadside drinking hot soy milk and munching on some scallion pancake. So here it is guys, Scallion Pancake from my childhood memories.
资源 : 维基百科
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