How to Make Thick Scallion Pancakes | Recipe & Shaping Technique

scallion pancakes are savory flavorfulflat breads with lots of layers therecalmly about half a centimeter thick butI like them a bit bread yeah they do getquite doughy if you just make thestandard version thicker so I found afew solutions and today I’ll be showingyou how I make them tall small flaky andpuffy[Music][Applause][Music]youSephora doh we’re using bread flour andboiling water straight from the stovestarch absorbs more water with heat soby adding hot water we get to add morewater without making the dough stickhere just stir till everything’s mixedin about ten minutes they’ll come backdown to body temperature now saltroom-temperature wateryeah I know what you’re thinking howit’s great but we can’t make this withall hot water well how it also does isit cooks and weakens the glue so westill need normal waterwe’re not needing or anything when yousee no more dry flour it’s done rightnow it’s quite raw and it doesn’t reallyextend without breaking leave it alonefor about half an hour and then checkyour Geun developing its relaxed a bitand can take some stretching withoutimmediately breaking now that we’ve gotthat going on we can add the oil it’simportant I’ve got some gum developmentbefore the addition of oil because oildoes the opposite again just makes thecombine when you can’t see and feel oilanymore you’re done divide the doughinto the portions you want I’m doing 6remember you divide our dough itstructures compromisedso to help it recover reorganize thestructure by shaping it this is how Iusually shape round squish fold down tothe center grab from the corners youjust made stretch away and then fold itback in the center with the other handturning the dough peda stretching fullall around till you feel it oh isslightly taut pinch the seams togetherflip and drag the seams against theworktop to close them you don’t have tobe super careful here just so thereshould be no seams else the dough mightbreak later we’re gonna rest the doughballs in a lot of oil it won’t go towaste ok calm down we’ll be using adrill all the dough rest to relax thegluten for at least 2 hours 2 hours nocheats is really important and now let’sprep the filling scallion flour optionalwhite pepper and stir around to coatvalium the dry stuff scallion pancakesare literally called scallion oil breadin Chinese so here’s more oil andoptional garlicvital golden-brown or if you’re usingonly hot oil when it just starts tosmoke and that’s the filling because thenext shaping technique of the dome issuch a long restyou can also rest them in the fridgeovernight and yeah it’s not that all outof it flatten a few times and then rollit out evenlywhenever sticks throw more oil on itit’ll be the death of it if you use dryflour it will stick more as soon as youcan start seeing through the dough stopthe rolling because it’s getting toofragile to withstand the pressure we’regonna switch to stretching all rightjust gonna skip to where you can hit abetter beer now pick up the dough fromthe edge pull it up high enough to placeone open-palm under it like that and nowthe other one then stretch it by movingyour arms up and down and away from thecenter of the dough be a bit careful notto break the dough too much but alsodon’t be so gentle that you’re not doinganythingrepeat around the pyramid of the doughtill you feel you can stretch it anymore if they’re in the more layersalright distress the parts over rightnow just stop the whole thing with thefelling now stay with me we just have tomake this into a ball now with theirpalms with a path of the sheet that’sthe closest to you[Music]fold in the two sides farmer gianttrianglegive it a few more swings if you don’thave a lot of breakage bolt down the topof the triangle and then again the otherside and then fold in one of the twoopen ends and then pick the whole thingup and fold it on to herself like anaccordion yes I did choose this clip forthis gigantic bubble if this happens toyouCongrats because you get to do this toono but really this is actually desiredbecause this whole thing will become itsown layer and seriously do this for awhole minute I have a whole minute ofvideo of just this by the way if youseverely damaged your throw like thisone don’t get mad it’s still gonna workwatch triangle don’t swing it just foldit first second third fold side foldaccordion and there these can be friedimmediately or stored in an airtightcontainer in the fridge for up to twodays just before frying squish them downto your desired thickness that’s our guysay bye medium-low heat nothing butpancakes in it they won’t go in the panso don’t worry about thatsteam fry for about three to fourminutes when you hear this frequentviolent popping remove the cover andthen just keep flipping till they’redark brown and we are done while they’rehot smack them several times to loosenup the layersso a good-hearted room-temperature waterratio long rest dough that’s stretchedafter open fold instead of coiled andfinally steamed fried with thesetechniques lease gallium pancakes arethick but still light and fluffy layersin every bite I’m Villa and thanks forwatching