Scallion Pancakes

Ingredients

DOUGH :1/4 tsp active yeast250g luke warm water15g oil350g all purpose flourOIL DOUGH (for brushing on the dough) :40g AP flour50g oil1 tsp saltAdd :8 scallions finely chopped

Note

The most tricky part of this pancake is the dough. It’s quite wet so it’s not so easy to handle. I found that it’s easier to work the dough with hand than by using a stand mixer.

Steps

To make the dough:1. Take a large bowl, put in all the dough ingredients by the order that was listed2. Use a wooden spoon to mix and knead to form a round shape ( might not be very smooth yet) covered and rest for 15 minutes3. Take the dough out and knead until the smooth surface formed, put the dough back to the bowl. Covered with plastic wrap and rest for an hour4. The dough won’t poof like a bread dough, the tiny bit of yeast in it is just to give a little soft texture. It was not meant to poof the dough5. Divide the dough into six pieces. Knead each dough into a ball and cover with plastic wrap to rest moreAfter rested, roll each ball into a round shape, brush the oil dough, sprinkle a generous amount of scallions and then fold up. ( fold like the video) they can store very well in the freezer until ready to cook. Pan fry them with some oil, no need to defrost.