Cong You Bing Chinese Scallion Pancakes Food

SCALLION PANCAKES (CONG YOU BING)

Steps:

• Mix flour and salt in a large bowl. Slowly pour the boiled water into the flour and mix them with a chopstick until the flour becomes cotton batt shape.
• Cool it for a while. And then, knead it until the surface becomes smooth, or you can pop it into your bread machine to knead for 10 minutes.
• Wrap the dough in plastic wrap and place it at room temperature for 30 minutes.
• Transfer the dough to the working surface and evenly divide the dough into 5 portions.
• Take a small dough and roll it with a rolling pin. (The rest should be covered with plastic wrap to prevent moisture loss.) Then, brush a layer of oil on the dough cake and sprinkle with chopped green onion.
• As shown in the figure, the dough cake is rolled up from both sides, and then the two sides are put together into strip shape.
• Grab the ends and pull the dough to make it thinner. Then roll up from the two ends to the middle.
• Press the rolled dough together, and then cover with plastic wrap and let stand for 10 minutes.
• Roll the dough into a cake with a rolling pin (be careful not to be too thin)
• Heat the oil in a cold pan and fry the dough cake under medium heat for a while. Turn the onion cake over and continue frying it until both sides become golden.

CONG YOU BING (CHINESE SCALLION PANCAKES)

Steps:

• Combine flour, water, 1 teaspoon oil, and salt in a large bowl. Knead until well combined. Cover and set aside until dough is soft but not wet and sticky, 10 to 15 minutes. Add more flour if needed.
• Divide dough into 8 pieces. Roll each piece into an 8-inch-long strip about 2 inches thick.
• Sprinkle the dough with green onions and sesame oil. Roll each strip into a spiral, pinching the end to prevent unrolling.
• Flatten each spiral with a rolling pin to create a disk-shaped pancake about 5 inches wide.
• Heat 1/2 tablespoon oil in a pan over medium-low heat. Fry each scallion pancake until golden brown, about 4 minutes per side.

CONG YU BING (SCALLION PANCAKES)

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.