Comments on: Flakiest Chinese Scallion Pancakes 葱油饼: The Ultimate Guide

By: Hannah

Hannah — Sun, 17 Dec 2023 03:59:52 +0000

In reply to 雅琳. Love this so much!! Thanks for sharing.

By: Hannah

Hannah — Sun, 17 Dec 2023 03:58:09 +0000

In reply to Jen.

Hi Jen, it can be either! Sometimes I’ll have only have time to make the dough and then chill it, but other times I’ll prep up to coiling and then roll out the next day. So it’s up to you. I do prefer the results of the latter as the oil paste also gets a chance to harden (like cold butter = flakier results).

Protein content for Chinese AP flour varies, the two brands I’ve used are labeled 9g and 10g protein per 100g, so 9-10% protein content. Hope that helps!

By: 雅琳

雅琳 — Sat, 02 Dec 2023 09:57:04 +0000

謝謝你 Hannah! You have solved the biggest mystery for me!

Ive been making this for my mom all these years but it was never as good as “home”. Your AP/Cake flour ratio, and letting it sit overnight, as well as the cook time with the lid really changed it. My mom wears dentures now, and she was so happy when I gave these to her tonight. She said it tastes just like she remembered, and its easier on her dentures than the AP only. She sends her thanks as well!
Lots of love and appreciation!
雅琳

★★★★★

By: Jen

Jen — Tue, 28 Nov 2023 01:04:56 +0000

Hey I absolutely love this recipe! I’m still a bit confused when to chill the dough overnight. Is it after step 1 of kneading and resting the dough or is it after step 3 when you individually coil each pancake with the oil and scallions?

Also do you know what the protein content is of typical Chinese all purpose flour? I want to get mine as close as possible to the real thing so curious how you came to the ratio of all purpose to cake flour and if I can get it even closer! Would really appreciate your answers to my questions. Thank you!!

By: Ricky

Ricky — Sat, 05 Mar 2022 11:46:37 +0000

Turned out great and had the dough left overnight and used fold method #2 and pan fried from slightly defrosted from the freezer. Turned out nice and flaky, would recommend. Love from Australia

★★★★★

By: Tosh

Tosh — Wed, 24 Nov 2021 20:20:29 +0000

More recipes please!
You are extremely talented.

★★★★★

By: Sophie

Sophie — Thu, 15 Jul 2021 13:12:10 +0000

Amazing! my boyfriend is essentially crying he loves them so much haha. I made an addition of toasting some sesame seeds in the pan before heating the oil, and adding to the mix. Delicious !

★★★★★

By: Elaine

Elaine — Sat, 15 May 2021 08:29:20 +0000

In reply to Anna M. Hi Anna, I’m also keen to give this recipe a try with gluten free flour. Could you please share what blend you used? Thank you!

By: Rae Aflatooni

Rae Aflatooni — Thu, 13 May 2021 00:11:58 +0000

I am so excited to find this recipe. I used to buy these scallion pancakes on my way to work in the morning when I lived in Xi’an, China. Can’t wait to try this recipe!

By: bonnie

bonnie — Mon, 10 May 2021 00:19:19 +0000

I enjoyed making these for the first time! I made the dough and let it sit in the fridge for two days before I had time to get back to it, which was fine. I did find that it was way too salty and will reduce salt next time. It wasn’t mentioned in the recipe but when rolling out the dough, keep your work surface and rolling pin floured! I will definitely try this again. Thank you, Hannah.

★★★★