I tested six ways of making scallion pancakes! My guide to recreating the uberflaky, crispy thin and multilayered scallion pancakes I've had here in Taiwan.

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▸ TIMESTAMPS
00:42 dough
01:19 difference with Chinese flour
02:04 secret for texture
02:54 making the oil paste
04:05 method 1 (basic roll)
04:23 method 2 (scroll)
04:51 method 3 (accordion)
05:17 method 4 (cut threads)
05:49 method 5 (stacked)
06:25 method 6 (thousand threads)
07:25 cooking the pancakes
08:00 final lineup

Full recipe/instructions here:
https://theplantbasedwok.com/chinese...

▸ RECIPE
Dough:
4 cups (575 grams) allpurpose flour, or 2 ½ cups (360 grams) allpurpose flour + 1 ½ cups (215 grams) cake flour*
½ tsp salt
1 cup (237 grams) boiling water
½ cup plus 2 tablespoon (148 grams) room temperature water
Additional flour for rolling/dusting

Paste:
1 cup thinly sliced scallions, green part only, about 6 medium scallions
½ cup plus 2 tablespoons (90 grams) allpurpose flour
½ cup neutraltasting oil
1 ½ tsp ground Sichuan peppercorn (optional)
1 ½ tsp kosher salt

*To approximate the lowerprotein of Chinese flour, I substitute 2 ½ cups American allpurpose flour and 1 ½ cups cake flour.
*I recommend using a food scale for accuracy, as scooping and weighing flour results in different measurements. Here, I scoop the dough directly from the bag with the cup measure and level off the top, so the total weight of 4 cups is about 575 grams flour.

▸ LINKS
website: http://theplantbasedwok.com/
pinterest:   / theplantbasedwok  

▸ MUSIC
prima autumn leaves   / autumnleaves3  

Filmed with Canon PowerShot G7 X Mark ii vlog camera
Edited with Final Cut Pro X

#scallionpancake #蔥油餅 #taiwanesestreetfood