{"id":324,"date":"2020-05-11T07:58:22","date_gmt":"2020-05-11T07:58:22","guid":{"rendered":"http:\/\/emmacado.com\/wp\/?p=324"},"modified":"2020-05-11T07:59:49","modified_gmt":"2020-05-11T07:59:49","slug":"scallion-pancake-serendipitous-success-%e6%84%8f%e5%a4%96%e6%88%90%e5%8a%9f%e7%9a%84%e8%91%b1%e6%b2%b9%e9%a4%85","status":"publish","type":"post","link":"http:\/\/emmacado.com\/wp\/2020\/05\/11\/scallion-pancake-serendipitous-success-%e6%84%8f%e5%a4%96%e6%88%90%e5%8a%9f%e7%9a%84%e8%91%b1%e6%b2%b9%e9%a4%85\/","title":{"rendered":"Scallion Pancake &#8212; serendipitous success | \u610f\u5916\u6210\u529f\u7684\u8471\u6cb9\u9905"},"content":{"rendered":"\n<p class=\"has-text-color has-medium-font-size has-vivid-purple-color\">Surprise! <\/p>\n\n\n\n<p>I have tried making scallion pancake 2-3 times with different recipes, but have not achieved satisfactory results yet. This accidental, unplanned scallion pancaking experiment was a surprised success. The dough was leftover from hand-pulled noodle dough, and has been stored in fridge for 3 days. I almost forgot about this leftover dough when I planned to bake something else on Saturday.. Following a recommended recipe for scallion pancake, I rolled the cold dough out, cut off my short, young, self-growing scallion, put 3x more corns than scallion, and&#8230; the scallion pancake was a great success! <\/p>\n\n\n\n<p>So with a dough NOT for the purpose of scallion pancake, adapting from two different recipes, I successfully made delicious, satisfactory scallion pancake! <\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p class=\"has-text-color has-medium-font-size has-vivid-green-cyan-color\">TAKEAWAYS:<\/p>\n\n\n\n<ul><li>Since this is a serendipitous success using dough making and scallion cooking from two different recipe, it&#8217;s still a self-tested adoption. More steps need to measure if  this could be my new recipe for scallion pancake!<ul><li>test if <strong>resting dough in fridge for 2-3 days<\/strong> make it crispy: use the noodle dough for scallion pancake right after<\/li><li>test if it&#8217;s the <strong>noodle dough that did the magic trick:<\/strong> follow Peiren&#8217;s scallion pancake from the start to the end<\/li><\/ul><\/li><li>Rolling in salt on both sides of pancake dough evens out flavor! It&#8217;s not too light as my previous attempts<\/li><li>Adding corn did make pancake tastier! and sweeter. <\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p class=\"has-text-color has-medium-font-size has-pale-pink-color\">RECIPE Part I &#8212; &#8220;NOODLE DOUGH&#8221; <\/p>\n\n\n\n<p>Recipe from <a href=\"https:\/\/www.youtube.com\/watch?v=0z56kwbvero\">Garden Time \u7530\u5712\u6642\u5149<\/a>, attached below. <\/p>\n\n\n\n<p>Ingredients: <\/p>\n\n\n\n<ul><li>Hand-pulled noodle of 2 portion<\/li><li>2 cup all-purpose flour<\/li><li>1\/2 tsp salt (increase elasticity of noodle)<\/li><li>1 cup water<\/li><\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul><li>melt 1\/2 tsp salt in 1 cup water<\/li><li>slowly add salted water to flour, use chopstick to stir the flour at the same time to help absorb water. <ul><li>How fast flour absorbs water varies dependent on the area&#8217;s humidity and flour property<\/li><\/ul><\/li><li>if the dough is forming and wet enough, do not need to add all water, knead dough. <ul><li>Should be as firm as medium-rare steak (how muscle beneath\/base of thumb feels when thumb and middle finger touch) <\/li><\/ul><\/li><li>rest for 10 mins, knead; repeat till the dough is smooth. <ul><li>I repeated 3-4 times of resting and kneading, dough becomes very soft and smooth<\/li><\/ul><\/li><li><strong>**Wrap dough in plastic wrap, store in fridge for 3 days**<\/strong><\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p class=\"has-text-color has-medium-font-size has-pale-pink-color\">RECIPE Part II &#8212; Scallion Pancake making, without dough \ud83d\ude09 <\/p>\n\n\n\n<p>Recipe from <a href=\"https:\/\/www.youtube.com\/watch?v=0Qk76A7D-r8&amp;list=WL&amp;index=43&amp;t=0s\">Peiren MAMA \u57f9\u4ec1\u852c\u98df<\/a>, attached below.<\/p>\n\n\n\n<p>Ingredients (not full recipe, cut out the dough part): <\/p>\n\n\n\n<ul><li>scallion (cut from my self-growing, young green onion \ud83d\ude42 )<\/li><li>corn (did not have enough scallion haha! also to add some crispy texture and sweet flavor)<\/li><li>oil<\/li><\/ul>\n\n\n\n<p>Process: <\/p>\n\n\n\n<ul><li>roll out dough till flat and thin (mine was 1-2mm) <\/li><li>spread out salt evenly, roll to press them in; repeat on both sides<\/li><li>add 1-2 tbsp oil on one side; layers of pancake is made by enough oil. <ul><li>spread the oil with hand, or spread by folding and unfolding the dough if do not want to get oily hand<\/li><\/ul><\/li><li>spread scallion, corn evenly<\/li><li>roll the dough gently, tighter, into one long piece<\/li><li>squeeze both ends of the dough so no oil, scallion or corn is &#8220;leaking&#8221; out<\/li><li>twist both ends of the dough towards opposite direction <ul><li>for example, if roll the left side upward, roll the right side downward, to make it looks like twisted rope<\/li><\/ul><\/li><li>&#8220;coiled-up snake&#8221;: <ul><li>hold on\/&#8221;pin&#8221; one end (the snake tail) to cutting board and do not move that end, hold another end (the snake head) to circle around the &#8220;snake tail&#8221;, like a coiled up snake. <\/li><\/ul><ul><li>stick the snake head end to the snake tail end at the center.  <\/li><\/ul><\/li><li>*important!* gently press so it would not loose up when pan fried. <\/li><li>cover with wet towel, rest for 20mins to 1 hour (I have not tried 1 hour yet)<\/li><li>brush coiled-up snake dough with oil<\/li><li>press down to preferred thickness (not too thin, other wise will burn easily and not much layers<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Cooking: <\/p>\n\n\n\n<ul><li>heat up non stick pan to medium <strong>before <\/strong>putting pancake in, no oil need<\/li><li>put in pancake, NO LID, till the bottom side has some brown spots<\/li><li>flip pancake to brown the other side; COVER WITH LID till bottom side has some brown spots.<\/li><li><strong>SMASH<\/strong>: now use a spatula to scoop up pancake, SMASH hardly onto the pan to loosen the layers so they are not sticking to each other;<ul><li>repeat twice for both side<\/li><\/ul><\/li><li>add oil on the edge for final frying<\/li><li>use spatula to swirl the pancake so the edge and center get to fry in oil; flip and do the same for the other side. <ul><li><strong>Medium low for thinner pancake; medium high for thicker pancake<\/strong><\/li><\/ul><\/li><li>when pancake dough becomes more transparent, it should be done<\/li><li>remove and put on oil absorbent paper<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-medium-font-size has-pale-pink-color\">READY TO SERVE!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"769\" height=\"1024\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7149-769x1024.jpg\" alt=\"\" class=\"wp-image-328\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7149-769x1024.jpg 769w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7149-225x300.jpg 225w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7149-768x1023.jpg 768w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7149-1153x1536.jpg 1153w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7149.jpg 1536w\" sizes=\"(max-width: 769px) 100vw, 769px\" \/><figcaption>Front and Back. If gently press more before final resting, it will be less loose!<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7143-1024x768.jpg\" alt=\"\" class=\"wp-image-327\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7143-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7143-300x225.jpg 300w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption>Layers and crispy edges!<\/figcaption><\/figure>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7135-1024x768.jpg\" alt=\"\" class=\"wp-image-326\" srcset=\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7135-1024x768.jpg 1024w, http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2020\/05\/IMG-7135-300x225.jpg 300w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p class=\"has-text-color has-medium-font-size has-vivid-cyan-blue-color\">Resources<\/p>\n\n\n\n<p>Recipe for making dough for noodle and this pancake!<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u5de7\u505a\u62c9\u9762\uff08\u52b2\u9053\u987a\u6ed1 \u7279\u89e3\u998b\uff09Chinese ramen\uff08\u4e2d\u6587\u7248\uff09 \u3010\u7530\u56ed\u65f6\u5149\u7f8e\u98df\u3011\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/0z56kwbvero?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Recipe for making scallion pancake<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u6fc0\u539a\uff01\u5916\u9165\u5167\u8edf\u8525\u6cb9\u9905\uff01\u5abd\u5abd\u7684\u5abd\u5abd\u7956\u50b3\uff08Green Onion Pancake\uff09\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/0Qk76A7D-r8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>I have tried making scallion pancake 2-3 times with different recipes, but have not achieved satisfactory results yet. This accidental, unplanned scallion pancaking experiment was a surprised success. So with a dough NOT for the purpose of scallion pancake, adapting from two different recipes, I successfully made delicious, satisfactory scallion pancake! Sharing both recipe, my adaptation and future experiment plans here! <\/p>\n","protected":false},"author":1,"featured_media":325,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[3,2],"tags":[7,12,6,29],"_links":{"self":[{"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/posts\/324"}],"collection":[{"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/comments?post=324"}],"version-history":[{"count":3,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/posts\/324\/revisions"}],"predecessor-version":[{"id":331,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/posts\/324\/revisions\/331"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/media\/325"}],"wp:attachment":[{"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/media?parent=324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/categories?post=324"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/tags?post=324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}