Friday, 3 July 2009

Chinese Spring Onion Pancakes 葱油饼

My mum will making this chinese sylt chapati during my childhood as served it as our snack. Finely, I adapted this recipe from Amy Beh. It is very nice, tasty and simple. Hope you will enjoy it. I will ask my taiwanese friend how to make it and compare the recipes.

Source : Amy Beh

250g plain flour
1 1/2 tsp salt
1 tbsp castor sugar
125ml hot water
30g melted margarine/oil
50ml cold water
1 tbsp lime juice
Green portion of 3 stalks spring onions
1/4 tsp salt
1/2 tsp sugar
Extra melted margarine
Flour for dusting


1. Chop spring onions. Combine with salt and sugar for one minute, lightly squeeze out excess liquid and set aside.
2. Sift flour with salt into a deep bowl. Stir in sugar. Make a well in the centre. Stir in hot water, followed by melted margarine, cold water and lime juice to form a soft dough. (If dough is too stiff, add a little cold water; if it is too soft, add a little flour.)
3. Knead dough for 10 to 15 minutes. Divide into six equal balls and rub each with extra melted margarine. Place balls in an airtight container. Cover and leave aside for two to three hours.
4. Flatten each piece with a rolling pin till paper-thin. Spread 1 tbsp spring onion on top of each. Fold in both sides. Pull up and roll into a rope, then oil dough downwards into a round bun. Flatten with a rolling pin to form a pancake.
5. Sprinkle melted margarine generously on an iron griddle and fry pancake on both sides till golden brown. Serve warm.

1. You may deep-freeze it in freezer and pan fry it again before served.

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