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Ingredients
- Dough:
- 1) 2 cups unsifted all purpose flour (320 g);
- 2) 200 ml hot water (75-80C);
- 3) 1 tsp corn oil;
- Oil paste:
- 4) 1/3 cup corn oil, 1 green onion chopped to 2-inch length, 10g fresh ginger sliced, 1 anise star, 2 cloves, 1 small piece Chinese cinnamon;
- 5) 1/3 cup all purpose flour;
- Others:
- 6) 3×1/3 tsp salt, 3×1/8 tsp chicken broth mix, 3×1 tbsp finely chopped green onion;
- 7) 3×1 tbsp corn oil.
Details
Servings 6
Level of difficulty Average
Preparation time 60mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Dough: Place 2 cups flour in a medium sized bowl. Slowly stir in 200 ml hot water, and continue to stir until water mixes well with flour. Rinse your hand with cold water, and knead to form a rough dough. Add 1 tsp corn oil, continue to knead the dough for another 2 minutes until it forms a smooth ball. Cover with a damp cloth and let it stand for 30 minutes.
Step 2
Oil paste: Small non-stick sauté pan on medium heat, add all ingredients in Ingredient 4 and simmer for 10 minutes. After oil cools down, discard ginger, green onion and other spices and store the oil in a clean and dry glass jar. Mix 3 tbsp spice oil with 1/3 cup flour to form oil paste.
Step 3
Gentle knead the dough a few times and divide into 3 equal portions. Form each portion into a ball and press down, then roll out into a circle about 20 cm in diameter. Smooth on 1/3 of the oil paste with a spoon. Evenly scatter 1/3 tsp salt, 1/8 tsp chicken broth mix, and 1 tbsp chopped green onion on the top.
Step 4
Fold the dough zigzag like an accordion: fold the bottom edge up 3 cm, then fold back halfway. Fold the bottom up another 3 cm, and fold back halfway again. Repeat until the dough is completely folded and with the green onion side up. Coil from one end to form a circle. Cover with plastic wrap and let it stand for 10 minutes. Repeat for the other two potions.
Step 5
Press down and roll out each disc into 15 cm diameter. Non-stick sauté pan on medium heat, add 1 tbsp corn oil. When the oil is hot, place one of the pancakes in the pan and cook for 4-5 minutes on each side until golden.
Step 6
Remove the pancake from the pan, cursh the pancake on the side towards the center with both hands to make it loose and cut into 8 wedges. Serve immediately.
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