Main Ingredients:
Medium gluten flour: as needed; Water: as needed; Yeast: as needed.
Oil Paste:
Flour: as needed; Cooking oil: as needed; Five-spice powder: as needed; Salt: as needed.
Seasoning:
Sugar (for dough): 1 spoon; Chopped scallions: as needed.
Flavor: Five-spice; Cooking Method: Steaming; Time: 45 minutes; Difficulty: Advanced.
Detailed Steps for Making Chinese Scallion Pancake
Roll the fermented dough into a thin and even rectangular piece.
Evenly spread the oil paste, make cuts from the top and bottom sides towards the center, fold over, and continue folding in this manner (the oil paste is made with appropriate amounts of flour, oil, five-spice powder, and salt).
Finally, fold the dough (I had already chopped the scallions, folded halfway, then remembered to add them, hehe, only added a portion).
Roll into a large round pancake, then steam the pancake for 20 minutes.
After the water boils, place the pancake in to steam.
Put some cooking oil in the pan first, as the freshly steamed pancake was too hot to handle, I directly flipped it into the pan.
Cook the pancake until both sides are golden brown, then remove from the pan.
Cut the pancake into pieces, layer by layer, golden on the outside and soft on the inside.
The pancake is golden in color, thin as paper, not greasy when hot, and not hard when cold.
