Thursday 7 April 2022

怎樣做最完美的蔥油餅 + 純素捲心菜芝蔴餅 How to make The Perfect Vegan Scallion Pancakes + Cabbage & Sesame Pancakes



最完美的蔥油餅 : 它必需是煎香的,是外酥裡嫩的。好的蔥油餅的特點是外層和邊緣要酥脆,內部有許多層次,口感要夠耐嚼。』

What is the perfect scallion pancakes?

“It is pan-fried which gives it crisp edges yet also a chewy texture. A unique characteristic of scallion pancakes is the many layers that make up the interior, which help contribute to its chewy texture.”




(For the English recipe please scroll down)

(做 2 x 7 inches 蔥油餅)
* 中筋麵粉 2 杯(盡量找每100g 粉中的蛋白質少於10g 的牌子,效果會較好)
* 1 小匙
* 沸水 1/2 + 2 大匙
* 冷水 2 大匙
* 切碎的蔥 1
* 切碎的捲心菜 1/2
* 切碎的香菜(芫荽) 1/2
* 烤芝麻 2 小匙
* 1 小匙
* 磨碎的白胡椒 1 小匙
* 五香粉 1 小匙
* 做餡料用的植物油 2 大匙
* 煎餅用的植物油 3 大匙

蘸醬 :
生抽 1 大匙芝麻油 1/2 大匙
你最喜歡的辣椒醬/ 1 大匙
1 - 2 小匙

  1. 將麵粉和鹽混合在一個大攪拌碗中,在中間開一個穴。
  2. 在一個量杯子內,加入 1/2 + 2 湯匙沸水,然後加入 2 湯匙冷水。將水倒入穴中,用抹刀或筷子逐漸將粉與水攪拌混合,形成蓬鬆的麵團,然後用指尖將麵團搓揉一起,揉成一個粗糙的麵團(約 2 分鐘)。
  3. 把麵團放在撒了少許手粉的工作板上,快速揉捏,直到它變得光滑但仍然有點粘(大約 2 分鐘)。揉麵團時注意不要添加太多麵粉,否則之後將無法達到所需的煎餅質地。用可回收的保鮮膜把麵團包起來,放在一旁靜置 2 小時。
  4. 蔥洗淨,用乾淨的廚房毛巾吸幹水份,然後切碎,放在廚房紙上晾乾。適當風乾後,將它們放入碗中備用。
  5. 如果你會做捲心菜和香菜的饀料,先把香菜洗乾淨,用乾淨的廚房毛巾吸幹水份,把葉子和莖分開,把莖切碎,葉子也大致切碎,一起放在廚房紙上晾乾,然後也把捲心菜切碎。
  6. 把香菜和捲心菜倒進一個小碗裡,加入烤過的芝麻, 用小匙拌匀。現在你有兩個小碗的餡料來製作兩種不同版本的煎餅。
  7. 在一個小胡椒瓶中加進鹽、五香粉和白胡椒粉混合備用。
  8. 當麵團靜置足夠長的時間後,將其翻轉到輕輕撒有手粉的工作台上,在麵團上撒上少許麵粉,在手上擦少許麵粉,輕輕滾動麵團幾下,然後把它分成兩份。用保鮮膜把一半包起來,一邊做另一半。
  9. 將麵團擀成幼長筒狀。如果你需要用一點麵粉來令它不會太粘,也盡量用最少才好。用手指將麵團壓平,然後用擀麵杖將麵團擀成或多或少的長方形。撒上少許麵粉,翻面幾次,繼續擀成盡可能的薄,愈薄愈好。
  10. 1 湯匙油倒入麵團中間,用刷子輕輕掃匀,需在邊緣留出約 1 cm 左右的空間。用胡椒瓶均勻撒上鹽和五香粉胡椒粉,然後撒滿蔥花,保持邊緣清潔。
  11. 將麵團從底部邊緣一直向上緊緊捲成幼蛇形,將接縫拉貼封實。然後,將其繞成一個緊密的圓圈,形成一個厚圓餅狀,並將末端塞在下面。
  12. 繼續以同樣方法完成第二個麵團,如果用捲心菜香菜芝麻饀料的話,就在這時加入。然後,在工作台上、麵團和擀麵杖上撒上少量麵粉,將每個麵餅擀成直徑約 7 英寸,期間撒少許粉和翻轉數次。
  13. 用中高溫加熱不粘鍋,加入 2 湯匙油,放入其中一個葱油餅,每面煎兩分鐘,檢查以確保火力不會太高。然後,轉至中火,蓋上鍋蓋,每面再煎 2 分鐘。
  14. 葱油餅現在應該已經煎了 8 分鐘。如果兩面都酥脆,那就完成了。如覺得有需要煎得更金黄一點的話,可以把鍋蓋拿走後,每一面多煎一分鐘左右,以獲得所需的酥脆。但請記住,煎餅離火 5 分鐘後會變得更脆。每個煎餅的烹飪時間不應超過十分鐘。
  15. 將完成的葱油煎餅放在金屬架上冷卻 5 分鐘,然後切開。原味上桌或搭配蘸醬享用

Every family has their own unique way of making the perfect scallion pancakes, and this is our version. I can’t wait for you to try it. My recipe is simple, foolproof, delectable and addictive; suitable for anyone to make from beginner level to more advanced avid home cook standard. 

Traditionally, scallion pancakes are consumed as breakfast in China, along with Chinese rice congee or soya milk, just as they come. If you prefer to serve them for lunch or dinner, you can definitely jazz up the pancakes by serving them with a simple but tasty dipping sauce. 

Some people, including myself, don’t eat scallions. I’ve created an alternative filling with finely chopped white cabbage, coriander and toasted sesame seeds. So you now have two options to choose from. Whether you use chopped green onions or cabbage, coriander, and toasted sesame seeds, the results will still be equally delicious. 


(makes 2 x 7 inches pancakes)

* 2 cups of all purpose flour (try to find a brand with less than 10g protein per 100g for the best results)* 1 tsp salt

* 1/2 cup + 2 tbsp boiling water

* 2 tbsp cold water

* 1 cup finely chopped scallions (spring onions)

* 1/2 cup finely chopped white cabbage 

* 1/2 cup finely chopped coriander

* 2 tsp toasted sesame seed

* 1 tsp salt

* 1 tsp ground white pepper* 1 tsp five spice powder

* 2 tbsp vegetable oil for the filling

* 3 tbsp vegetable oil for cooking

Dipping sauce:

Simply mix the following together in a small bowl to create a dipping sauce:

* 1tbsp light soy sauce

* 1/2 tbsp sesame oil

* 1 tbsp your favourite chilli oil

* 1-2 tsp vinegar


  1. Mix the flour and salt in a large mixing bowl, make a well in the middle.
  2. In a jug, add in 1/2 cup + 2 tbsp boiling water, then add 2 tbsp cold water. Pour the water in the well, mix together with a spatula to form a shaggy dough (about 2 minutes).
  3. Turn the dough onto a lightly dusted surface, give it a quick kneading until it becomes smooth but still a little sticky (about 2 minutes). Be careful not to add too much flour when kneading the dough or you won’t be able to achieve the desired texture later for the pancake. Wrap the dough up with recyclable cling film and leave it to rest for 2 hours on the work top.
  4. Wash the scallions then pat them  dry with clean kitchen towel before finely chopping them up, and leaving them to dry properly on the kitchen paper. Next, repeat this process with your coriander.
  5. Mix the salt, five spice powder and white pepper in a small salt and pepper shaker.
  6. Once the dough is rested long enough, turn it over on to a lightly dusted work top, and divide the dough into two portions. Use the cling film to wrap one half back up whilst you work on the other half.
  7. Roll the dough into a long tube shape. If you need to use a bit of flour to stop it sticking, try to use the least amount you can. Press the dough down flat with your fingers then use a rolling pin to roll the dough out to more or less a rectangular shape. Dust with a little flour and turn it over a few times and continue to roll it out to as thin as possible.
  8. Pour 1tbsp oil into the middle of the dough, and gently brush it over, leaving about a 1cm space around the edges. Sprinkle on the salt and pepper mix evenly, then the scallions, again keeping the edge clean.
  9. Roll the dough up very tightly into a snake shape starting from the bottom edge all the way up, making sure to tuck the seam underneath so it looks neat on top. Then, coil it around in a tight circle to form a thick disc, and tuck the end bit underneath. 
  10. Proceed to finish the 2nd dough the same way. Then, dust work surface, the dough discs and rolling pin with a small amount of flour and roll each circle out to about 7 inches in diameter.
  11. Heat a non-stick pan over medium high heat, add 2tbsp oil before placing in one of your pancakes and frying for two minutes on each side, checking to make sure the heat is not too high. Then, turn down to medium heat and fry the pancake with the lid on the pan for a further 2 minutes on each side. 
  12. The pancake should have been cooked for 8 minutes by now. If it’s crispy on both sides, then it’s done. Alternatively, you can fry an extra minute on each side with the lid off the pan to achieve the desired texture. Each pancake should take no more than ten minutes to cook. 
  13. Put the finished pancakes on a metal rack to cool for 5 minutes before cutting into wedges. Serve as they are or accompanied with the dipping sauce.

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