Everything Dough(9)....Sesame and Scallion Pancake . 萬用麵糰之九....芝麻蔥油大餅
Everything Dough(9)....Scallion Pancakes
萬用麵糰之九....蔥油大餅
Simple, Easy and Versatile....my everything dough!
If you like the Chinese Style Sesame and Scallion Pancake, try it with my everything dough, it is very delicious.
簡單，容易又多變....沒錯，我說的就是我常用的萬用麵糰！
如果你也愛吃中式芝麻蔥油大餅，跟我一起做吧，保證美味。
Everything Dough (9)...Sesame and Scallion Pancakes
for 2 big pancakes, 18cm dia each or 1 big of 28-30cm dia
Ingredients:
Everything Dough
Bread Flour 250g
Cake Flour 50g
Sourdough Starter 90g(Or Fresh Yeast 12g or Instant Yeast 4g)
Sugar 10g
Salt 4g
Oil 2 tbsp
Water 170-190 ml (depending on the humidity and flour)
Scallion, chopped 3 stalks
Scallion oil some
Sesame some
Method:
1. Put all the ingredients except scallion oil into the stand mixer and knead it into a smooth dough. Cover with plastic wrap and let dough rise till doubled in size
2. Punch down, round, and let dough relax for 5 minutes. Cut the dough in half. Round it, then roll each dough into a thin rectangular sheet using a rolling pin
3. Brush oil on the sheets, then roll each sheet into a tube, and roll the tube again into a coil-like circle, use palm to press it flat to a big circle of 18cm in diameter. Dust sesame on one side, you may use rolling pin to press the sesame into the pancakes, cover and let it stand for 10 minutes
4. Heat up a frying pan and a little oil, put the pancake in and pan-fry for 4 minutes each side or until golden brown and crispy, cut and serve
Cooking Tips:
1. If you want more crispy pancakes, no standing time needed before pan-frying. With 10 minutes standing time, pancakes are fluffier.
2. If you want the pancakes having more layers, just use the whole portion to make one big pancake, it could be rolled into as big as 28 to 30 cm in dia.
3. Adding scallions during kneading is much easier than putting scallions in during shaping, scallions will not come out all the way
4. If you use natural starters for this recipe, please give 30 minutes standing time before pan-frying
5. Using sourdough starter, fresh yeast or instant yeast for this recipe does not affect the taste of the pancakes, just use one which we feel comfortable with
Everything Dough
Cake Flour 50g
Sourdough Starter 90g(Or Fresh Yeast 12g or Instant Yeast 4g)
Sugar 10g
Salt 4g
Oil 2 tbsp
Water 170-190 ml (depending on the humidity and flour)
Scallion, chopped 3 stalks
Scallion oil some
Sesame some
Method:
1. Put all the ingredients except scallion oil into the stand mixer and knead it into a smooth dough. Cover with plastic wrap and let dough rise till doubled in size
2. Punch down, round, and let dough relax for 5 minutes. Cut the dough in half. Round it, then roll each dough into a thin rectangular sheet using a rolling pin
3. Brush oil on the sheets, then roll each sheet into a tube, and roll the tube again into a coil-like circle, use palm to press it flat to a big circle of 18cm in diameter. Dust sesame on one side, you may use rolling pin to press the sesame into the pancakes, cover and let it stand for 10 minutes
4. Heat up a frying pan and a little oil, put the pancake in and pan-fry for 4 minutes each side or until golden brown and crispy, cut and serve
Cooking Tips:
1. If you want more crispy pancakes, no standing time needed before pan-frying. With 10 minutes standing time, pancakes are fluffier.
2. If you want the pancakes having more layers, just use the whole portion to make one big pancake, it could be rolled into as big as 28 to 30 cm in dia.
3. Adding scallions during kneading is much easier than putting scallions in during shaping, scallions will not come out all the way
4. If you use natural starters for this recipe, please give 30 minutes standing time before pan-frying
5. Using sourdough starter, fresh yeast or instant yeast for this recipe does not affect the taste of the pancakes, just use one which we feel comfortable with
萬用麵糰之九…芝麻蔥油大餅
做 2塊 直徑18 cm 大餅 或 1 塊 28-30 cm 大餅
做 2塊 直徑18 cm 大餅 或 1 塊 28-30 cm 大餅
材料：
萬用麵糰
高粉 250g
低粉 50g
酸種 90g (鮮酵12g 或速酵 4g)
糖 10g (可加至 15g)
鹽 4g
油 2 tbsp
水 170-190ml(視乎粉受水程度）
蔥, 切碎 3 棵
蔥油 適量
芝麻 適量
提示：
1. 想口感香脆，造型完即可煎，不用待 10 分鐘；想脆得來酥鬆，煎前請待10 分鐘
2. 大餅愈大愈用層次，用整個份量做一個 28-30cm 的芝麻蔥油大餅，層次會更佳
3. 在搓粉時加入蔥粒較造型時才加入更方便，蔥粒不會一壓就爆出
4. 用酸種的話，如要脆得來酥鬆，造型前要待 30 分鐘
5. 用酸種、鮮酵或速酵做芝麻蔥油大餅同樣好吃，就自己方便就可
低粉 50g
酸種 90g (鮮酵12g 或速酵 4g)
糖 10g (可加至 15g)
鹽 4g
油 2 tbsp
水 170-190ml(視乎粉受水程度）
蔥, 切碎 3 棵
蔥油 適量
芝麻 適量
做法：
1. 把所有材料除蔥油及芝麻外放廚師機，揉成光滑麵糰，蓋保鮮紙發酵至兩倍大
2. 把麵糰排氣、滾圓、鬆弛 5 分鐘，把麵糰分成兩半，每份先滾圓，再用麵棒輾成長方形薄塊
3. 餅面抹上蔥油，用手輕捲成長條狀，再把長條捲成圓餅形，用手按平圓餅至直徑約18cm ，用手或麵棒壓芝麻入圓餅，待10分鐘
3. 餅面抹上蔥油，用手輕捲成長條狀，再把長條捲成圓餅形，用手按平圓餅至直徑約18cm ，用手或麵棒壓芝麻入圓餅，待10分鐘
4. 燒熱平底鍋和少許油，把圓餅放上，每邊中火各煎4分鐘或至金黃香脆，趁熱享用
1. 想口感香脆，造型完即可煎，不用待 10 分鐘；想脆得來酥鬆，煎前請待10 分鐘
2. 大餅愈大愈用層次，用整個份量做一個 28-30cm 的芝麻蔥油大餅，層次會更佳
3. 在搓粉時加入蔥粒較造型時才加入更方便，蔥粒不會一壓就爆出
4. 用酸種的話，如要脆得來酥鬆，造型前要待 30 分鐘
5. 用酸種、鮮酵或速酵做芝麻蔥油大餅同樣好吃，就自己方便就可
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