Its finally spring In New Jersey, and I was elated to see the spring onion seeds I sow last autumn are not just sprouting but already a full grown! There is no better way to use fresh spring onion than to made it into tasty spring onion pancake...
You could make this pancake with or without yeast, each has its own charm, and equally tasty....
250 gm All Purpose Flour
115-125 gm warm water （add slowly to the flour）
1/2 tsp dry yeast
1/2 tsp Salt
1/2 tsp black and white sesame seeds each
a pinch of sichuan pepper powder (optional)
a pinch of pepper powder
4-5 tbsp oil
Knead together flour, water, salt and yeast to form a dough, Do Not add yeast and salt together, the salt could dehydrate yeast and kill it... just place them at different corner of in the bowl before adding water.
Cover the dough with lightly moist clean towel, and place it in a warm place for about 1-2 hours, when it doubled its size, its ready.
Cut the white part of spring onion, place in a microwavable bowl, add about 2-3 tbsp of vegetable oil, microwave for 2-3 minutes, until the onion turned golden brown, discard the fried onion.
Chopped the green part of spring onion, as fine as you could handle.
Knead the dough well, and cut it into half, roll it out to about 1-2 mm thin, brush the spring onion oil we prepared just now evenly on the surface, sprinkle some salt, pepper powder, sichuan pepper powder and evenly spread the chopped spring onion.
Now roll the spread dough from top to bottom, and when it form a long cylinder, twist the cylinder a little like how you would twist a towel to squeeze out water. This step is to squeeze out air, and to help prevent outbreak of spring onion when we flatten it out again later.
Roll the cylinder along the length, and tuck the end underneath the roll, the dough should now look like a snail shell as shown in picture.
Lightly press the dough to flatten it a little, and flatten further using a rolling pin, the size of the pancake should be around a size of dessert plate and about 4-5 mm thick. Brush a layer of water on top of the pancake and sprinkle black and white sesame evenly, lightly roll the surface to press sesame in. Wait for another 15-20 minutes, this will allow the dough to raise the second time before frying.
Heat up a cooking pan, brush some oil, and cook the pancake at medium heat, remember to cover with lid, this way, the pancake will turn out crispy outside and tender inside!
Turn when the bottom is crispy and golden in colour, when both sides turned golden in colour, its done!
Cut it into four equal size, it should taste crispy outside, chewy and soft inside!
中文版，For Chinese，Click --》发面葱油饼