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Speaking of scallion pancakes, they should be found all over the country, but each place has its own characteristics and the methods are not exactly the same. Let’s make old Shanghaistyle scallion pancakes today! For many old Shanghainese, scallion pancakes represent more than just a street snack, but a fond memory of childhood, the aroma of scallion pancakes in the alleys, the long queues at the breakfast stalls, and even the taste of a bite. It's crispy in your mouth.
Old Shanghai scallion pancakes must contain scallions and lard. The scallions must be made from local chives, and the lard must be filled with lard. They must be fried first and then baked. Although we don’t have a stove at home, we can bake it in the oven, and it will be super crispy when it comes out of the oven!
Recipe: 500 grams of allpurpose flour, 5 grams of salt, 140 grams of boiling water, 130 grams of room temperature water, 15 grams of vegetable oil
Pastry: 50g flour, 50g oil, 56g salt, about 40g green onion (can be omitted)
Filling: chives, pork suet