Bread · Breakfast · Budget · Chinese · Pastry/ Baking · Starters/ Appetizers

Chinese Cripsy Pancake 葱油饼

Right after the prata and curry fever, i was hoping to make some chinese food. I remember having 葱油饼 once at geylang (the 24hr store that sells soy milk and you char kway) and it was really yummy. I have a thing for crispy snacks! Well i have an impulse to make this one day but realised i don’t have any spring onions. i went ahead making it anyway as spring onions is optional in my opinion. I do like it alot without spring onions!

One good thing that came out of this try-out is that with ben’s help, i have learned how to make oblong dough! I have since tried it in my roti pratas and i can finally make round, spiral flakes pratas! This is an excellent snack for whatever time of the day and i really think everyone should try making it!

Chinese Pancake Recipe:

Ingredients:

  1. 1 1/2 cups plain flour
  2. 1 tsp yeast
  3. 1/2 cup lukewarm water (for yeast mixture)
  4. 1/2 cup boiling water
  5. 1 tbsp sugar
  6. 1/2 tsp salt
  7. 3 tbsp oil
  8. Sesame oil

Method:

  1. Mix sugar into the water in a bowl. Sprinkle yeast into the mixture and leave to stand for abut 10 minutes till foamy.
  2. Mix flour with salt and seperate into two portions
  3. Add half of the flour into the yeast mixture
  4. In a seperate bowl, slowly add boiling water into the other half portion of flour while stirring constantly
  5. Combine both the dough, adding some oil and knead till you get a smooth and elastic dough
  6. Cover and let dough rise in a warm place for 1 hour
  7. Divde dough into small balls, about the size of a chinese soup spoon
  8. On a floured surface, roll out the ball into a thin, flat dough
  9. Brush a layer of sesame oil and start rolling into an oblong
  10. Flatten the oblong evenly and thinly
  11. Pan fry on both sides till golden brown (more oil is required if you want a more crispy texture)
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