This is the flaky kind of scallion pancake, built on a smear of scallion-lard paste. The paste is made by pouring hot lard over flour and fine-chopped scallions, and it goes on in clumps that melt into the layers as the pancake fries. A yeast dough keeps the crumb tender, and a second proof in the oven makes the discs puff before they see the pan.
Chinese · Breakfast
Yeast-Risen Scallion Pancakes With Lard Flake Layers
A soft yeast dough wraps rounds of hot lard and raw scallion paste, gets rolled, rolled up and rolled again, then proofs once more before it hits the pan for a golden, layered fry.
- Prep100 min
- Cook15 min
- Serves6
- LevelMedium
Ingredients
| 250 g | plain flour , for the dough |
| 130 g | water |
| 3 g | yeast |
| 50 g | scallions , chopped as fine as possible, drained well before chopping |
| 50 g | rendered lard , hot |
| 50 g | flour , for the scallion paste |
| 5 g | salt |
Method
- Mix the dough flour, water and yeast into a soft dough, cover and let it rise.
- While the dough proves, make the paste: put the scallions and the 50 g flour in a bowl with the salt, then pour the hot lard over and stir. Divide into three portions.
- Take the risen dough out and divide it into three pieces.
- Roll one piece flat, crumble a portion of the paste over it and gather it into the middle like a filling.
- Roll it into a long tongue shape, roll it up, flatten, roll it out again and roll it up a second time.
- Cut each rolled log in half, press each piece down with the cut side up and roll it into a disc.
- Put the discs in the oven on the ferment setting for 30 minutes, then take them out.
- Spray a pan with oil and fry the pancakes over medium heat until both sides are golden.
Notes
- Drain the scallions before chopping and again after; wet scallions make the paste thin and it runs out of the dough.
- The double roll and double roll-up is what makes the layers, so do not shortcut it into a single fold.
Ratios and technique checked against 宝贝无忧 on Douguo (家常葱油饼). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.