The first time I saw how this pancake was made was on TV by a China Chef a long time ago. I have tried making it many times. It gets better every time I make it. Practice makes perfect.
4 cups of Multipurpose Flour
1 teaspoon of Salt
2 cups of Cold Water
1/4 cup of Multipurpose Flour for Coating Dough
1 tablespoon of Peanut Oil
1 tablespoon of Sesame Seed Oil
2 small bunches of Green Onion, chopped
Oil for frying
Method to make the dough:
In a mixing bowl, add 4 cups of multipurpose flour and salt, mix them well. Make a well in the middle and drizzle the water around the flour, mixing the flour and water with a pair of chopsticks in circular motion. Keep mixing the flour and water until you form clumps. Press all the clumps together to form a dough. Do not knead as the unevenness of the dough will make the pancake more crispy later. Now, add 1/4 cup of Multipurpose Flour to coat the dough so that it does not stick to your hands or the rolling pin when you roll it out. Flour the kitchen counter.
Here are the next steps:
Step 1: Roll out dough and drizzle sesame seed oil and peanut oil alternately over the dough with a tablespoon. I used a Chinese soup spoon for that.
Step 2: Spread the oil with the base of the Chinese soup spoon or a brush.
Step 3: Spread the chopped green onion all over the dough but not too close to the edge of the dough.
Step 4: Roll one end of the dough towards the other.
Step 5: Now it should be like a log.
Step 6: Coil the log into a turban shape.
Step 7: Roll out the dough again gently.
Step 8: Roll out the dough until it is just thin enough not to expose the green onions.
Step 9: This is what the rolled out dough with green onion should look like.
Step 11: Add enough oil to cover the base of a non-stick frying pan. Lay several pieces of pancake in the frying pan.
Step 12: Fry each side until golden brown before flipping them and doing the same for the other side.
Copyright 2012 From the Kitchen of Eloise