Cong You Bing Scallion Pancake Recipe By Tasty 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 (SCALLION PANCAKE) RECIPE BY TASTY

Steps:

• In a large bowl, slowly add the water to the flour stirring with a wooden spoon until a dough forms.
• On a floured surface, knead the dough until it is soft and smooth.
• Making sure your work surface is floured, then cover the dough with a wet towel for 15-20 minutes.
• Cut the scallions into long thin strips and then cut the strips into small pieces.
• Flour a surface. Divide the dough into 4 pieces. Roll one of the pieces with a rolling pin until it is ⅛ inch thick.
• Pour 1 tbsp oil onto the rolled out dough. Spread it out. Salt generously. Add 1-2 Tbsp scallions and spread them out on top.
• Starting at the side closest to you, roll the dough into a log. Take one end of the log and twist it away from you while simultaneously twisting the other end toward you. The dough should want to form a circle.
• Coil the twisted log of dough into a small circle in the middle of the log and spiral the ends on top of their respective sides. Seal the ends of the log.
• Flatten the dough and roll it out with a rolling pin until it is ¼ inch thick.
• Place the pancake on a large frying pan over medium heat with ½ tsp of oil. Cook for about 5 minutes on each side until crispy and no longer appears or tastes like dough.
• Cut the pancake into 6 pieces. Enjoy while hot.

CONG YOU BING (SCALLION PANCAKE) RECIPE

Steps:

• In a large bowl, slowly add the water to the flour stirring with a wooden spoon until a dough forms.
• On a floured surface, knead the dough until it is soft and smooth.
• Making sure the work surface is floured, then cover the dough with a wet towel for 15 to 20 minutes.
• Cut the scallions into long thin strips and then cut the strips into small pieces.
• Flour a surface. Divide the dough into 4 pieces. Roll one of the pieces with a rolling pin until it is ⅛ inch thick.
• Pour 1 tablespoon of oil onto the rolled out dough. Spread it out. Salt generously. Add 1 to 2 tablespoons of scallions and spread them out on top.
• Roll the dough into a log. Take one end of the log and twist it away while simultaneously twisting the other end. The dough should want to form a circle.
• Coil the twisted log of dough into a small circle in the middle of the log and spiral the ends on top of their respective sides. Seal the ends of the log.
• Flatten the dough and roll it out with a rolling pin until it is ¼-inch thick.
• Place the pancake on a large frying pan over medium heat with ½ teaspoon of oil. Cook for about 5 minutes on each side until crispy and no longer appears or tastes like dough.
• Cut the pancake into 6 pieces. Enjoy while hot.

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.