Scallion Sesame Pancake

Flavor: Scallion; Cooking method: Baking; Time: One hour; Difficulty: Easy.

Steps to Make Scallion Sesame Pancake

1. Pour warm water into a bowl, add yeast, and stir with chopsticks until the yeast dissolves. Add flour, corn oil, sugar, and salt to the bowl.

Knead the mixture into a smooth dough. If the dough is not smooth enough, cover it with plastic wrap and let it rest for 5 minutes before continuing to knead. The dough will become very easy to knead. After kneading the dough, let it rest for another 20 minutes. A dough that has rested enough will not shrink during the rolling process. While the dough is resting, mix all the ingredients for the filling together and set aside. Divide the rested dough into 3 equal parts and knead each part into a ball.

Roll each ball of dough into a rectangle with a rolling pin (cover the dough that has not been rolled with plastic wrap to prevent it from drying out). The rolled dough should be about 10*15CM. Some people find it difficult to roll the dough into this shape. Just roll it up and down, and roll each corner outwards. This takes practice. Sprinkle the filling on the rectangular dough, leaving the edges empty.

Fold the top third of the dough down, as shown in the picture.

Fold the bottom part up to cover the top part, pinch the edges tightly to prevent the filling from spilling out, and then use the rolling pin to roll the edges to make them longer. Sprinkle more filling on top.

Fold the dough in half to form a square, gently press it with a rolling pin, and then cut it diagonally with a knife to form two triangles. This will make 6 pancake bases.

Brush the surface of the pancake base with honey water or sugar water (the ratio is 1:1, so that the sesame seeds do not fall off easily), and press it onto the roasted white sesame seeds, only sticking to one side, densely packed for better flavor and appearance.

Place the pancake base with the unsesame-seeded side up on a non-stick baking sheet, and put it in the oven. Use the oven’s fermentation function, set the temperature to 35 degrees Celsius, and ferment for about 30 minutes. When the pancake base has visibly expanded (place a bowl of hot water in the oven to prevent the surface from drying out), remove it from the oven. If the oven does not have a fermentation function, you can put it in a warm place to ferment, such as in a steamer with hot water.

Place the baking sheet on the lower rack of a preheated Dongling oven with the upper and lower heat set to 175 and 180 degrees Celsius, respectively. Bake for 15-18 minutes. Different ovens have different temperaments, so the temperature is for reference only. Pay attention to the color in the last two or three minutes. When the pancake is done, wear heat-resistant gloves, remove the baking sheet from the oven, and let it cool. It will be crispy on the outside and soft on the inside when it is freshly baked. If you like it crispy on the surface, you can reheat it or pan-fry it before eating.