Scallion Pancakes/葱油饼




2 cup 中筋面粉

1 cup 温水

1 tsp 糖

1/8 tsp 盐

1/2 tsp 泡打粉

7 克酵母 (Active dry Yeast)


4-5 根葱切葱花

2 tbsp 葱油

1 tsp 盐

1/4 tsp 五香粉

1/4 tsp 花椒粉

1 tbsp 白芝麻

3-4 tbsp 食油

  1. 把所有第一部分面团的材料混合均匀,揉成一个软面团。盖上盖子/布发酵成两倍大。大概45-60分钟。
  2. 把面团擀薄片,抹上葱油,均匀地撒上五香粉和花椒粉,盐和葱花。
  3. 然后由上至下的卷起成长条状,切3份,由切面处压下成一坨。轻轻擀开成一个圆饼。
  4. 撒上芝麻,稍微压压,把芝麻压入饼里,这样比较不容易掉。
  5. 冷锅里均匀的倒入 1.5-2 tbsp的食油,把擀好的面饼放入锅内。
  6. 二次发酵10-15分钟,这个步骤很重要,这样做出来的面饼更软宣,更好吃。
  7. 10-15分钟后,上炉子,加盖中小火,不必预热锅子,直接烙6-7分钟,边上开始有点金黄色的时候,翻面 。不必加盖,再烙5分钟,成金黄色即可。看你家锅子的厚度调时间。我今天用不同的锅子时间不一样。




Recently I am crazy about scallion pancakes, so I collect different recipes. Today I tried one that needs to be fermented. The recipe was found online.

Here is the original recipe:

Part 1

2 cups all-purpose flour

1 cup warm water

1 tsp sugar

1/8 tsp salt

1/2 tsp baking powder

7 grams of yeast (Active Dry Yeast)


Part 2

4-5 scallions

2 tbsp Scallion flavored oil

1 tsp salt

1/4 TSP five-spice powder

1/4 TSP Paprika pepper powder

1 tbsp white sesame seeds

3-4 tbsp cooking oil


  1. Mix all the ingredients from first part for dough, and knead into soft dough. Cover and let rise into twice the size. About 45-60 minutes.
  2. Roll the dough into a big thin slice, cover with scallion oil, evenly sprinkle five-spice powder and paprika pepper powder, salt, and chopped green onion.
  1. Roll it up from top to bottom, cut into 3pieces, press down from the cut side into a pile. Gently roll out into a round cake.
  1. Sprinkle with sesame seeds, and press down with a little pressure so the Sesame seeds will stay on
  2. Pour 1.5-2 tbsp cooking oil evenly into a cold Pan, roll the dough into it.
  1. Let stand with cover on for10-15-minute, this step is very important, so the pancake will be soft when it is ready.
  2. 7.10-15 minutes later turn the heat on without preheating the pot, pan fry with medium low heat for 6-7 minutes, and turn the side when it starts to get a little gold on the side. Pan Fry for 5 minutes for the other side or until golden brown. The actual time will vary depends on the thickness of the pot in your family. I used different pans today so the cooking time was different.

If you love meat like me, add flavored ground meat when you roll out the dough for scallion. I personally prefer meat pancakes.


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