Flaky Cong You Bing Chinese Scallion Pancakes
By Joe
Source: Serious Eats — J. Kenji López-Alt, Extra-Flaky Scallion Pancakes.
A extra-flaky scallion pancakes recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Put flour in bowl of food processor. Slowly drizzle in around 3/4 of the boiling water with processor running. Process for 15 seconds. Drizzle in more water a tablespoon after another till it just comes together if dough does not come together plus ride round the blade. (Alternatively, in a big bowl tip in flour plus 3/4 of the boiling water. Mix with a wooden spoon or chopsticks till dough comes together, adding water a tablespoon after another if you need to.) move to a floured work surface plus work a few times to form a smooth ball. Move to a bowl, cover with a damp towel or cling film, and let in order to rest for 30 minutes at room temperature, or upwards to overnight in the fridge. Share dough in four even pieces plus shape every in a smooth ball. Working one ball after another, roll out into a disk roughly 20 cm in diameter on a gently floured surface. Paint a very thin layer of sesame oil over this top of the disk using a pastry brush. Roll disk up like a jelly roll, next twist roll in a tight spiral, tucking the end underneath. Flatten lightly with your hand, next re-roll into an 20 cm disk. Paint with another layer of sesame oil, scatter with 1/2 cup spring onions, plus roll up like a jelly roll again. Twist in a spiral, flatten lightly, and re-roll into a 17.8 cm disk. Repeat steps two and three with leftover dough balls. Beat together sauce ingredients and keep to one side at room temperature in a little bowl. Heat oil in an 20 cm nonstick, carbon steel, or cast-iron pan over a medium-high flame till shimmering. With care slip pancake in hot oil. Heat, shaking pan lightly, till first side is an even golden brown (around 2 minutes). With care flip using tongs (be careful not in order to splash the oil), plus carry on cooking, shaking pan lightly, till second side is an even golden brown (around 2 minutes longer). Move to a paper towel-lined plate to tip off the liquid. Add salt till it tastes right and cut into 6 wedges. Repeat with leftover 3 pancakes. Eat at once with dipping sauce.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low sugars: 3.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 74 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2 g per serving
4 % of the 50 g daily maximum · 8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 352 kcal |
| Protein | 7 g |
| Carbohydrate | 48.6 g |
| of which sugars | 2.3 g |
| of which free sugars | 2 g |
| Fat | 14.1 g |
| of which saturates | 2.2 g |
| Fibre | 1.8 g |
| Salt | 1.06 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
