Flaky and Aromatic Shou Zhua Scallion Pancake (Step-by-Step) - 手抓葱油饼
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- Опубліковано 20 сер 2024
- This Shou Zhua Scallion Pancake has amazing flaky layers that are packed with a flavorful scallion oil mixture. You'll enjoy peeling these layers off as the scallion aroma fills up the kitchen table.
Full recipe instructions: woonheng.com/s...
Scallion Star (snowflake) bread: • The Easiest Baked Scal...
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Ingredients
- 240 g all-purpose (plain) flour
- 150 ml water
- ½ teaspoon salt
- 1 teaspoon baking powder
- oil for cooking and greasing
Scallion Mixture
- 12 stalks green onions about 2 bunch, chopped
- 4 tablespoons all-purpose (plain) flour
- 1 teaspoon 5-spice powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ cup oil
#葱抓饼 #scallionpancake #veganrecipes
Green onion cakes are very popular in my city (Edmonton, Alberta). A man named Siu To opened restaurants here in the 1970's/80's and they became a favourite. Every Asian restaurant here serves green onion cakes, and Sui To himself is still in business.
Just made this - it was DELICIOUS! So flavorful and loved the different distinct layers of pancake. Thanks for the lovely recipe!
This is the best scallion pancakes. We make this at home 2-3 times month!
woohoo. thanks so so much! so glad this is on repeat for your family. Thank YOU
You make recipes like this seem so much easier. I can’t wait to make these, they look delicious!
Thanks so much Candace. Hope you give it a try too. :)
I just made theses beautiful Shou Zhue scallion pancakes and they are amazingly delicious. I also added a tiny bit of shredded asiago cheese bc I am trying to use ingredients I have. Thank you for sharing.
That's so so awesome. Thanks so much for sharing! I'm happy you liked the recipe, hope you get to try other recipes soon. Best, Woon Heng
Agree, adding cheese would be so much better. Already very good as is anyway.
Those layers and crispiness are to die for!
thanks so much😘😘
So easy to follow, clear cut .simple .
Thank you can't wait to try
Yum😋!! I made these for dinner. Thanks Woon Heng. 😉
Thanks so much Karen. You are awesome!💕
I love this technique. Amazing.
Hope you give it a try too. :-)
Beautiful recipe!! ❤
I think this would go so well with a side of sambal!
Thank you for your step by step cooking video ! You make it so doable!
of course, hope it helps. and thanks so much for watching. :-)
I would love to give it a try
Love your videos!
Do these freeze well? These look like something I'd like to make a big batch of rather than preparing them everyday.
Looks amazing, can’t wait to try it out!
Thanks so much, Stella!
Love this!
😘😘
Oh wow wow. There’s a deliciously greasy and flaky bread called Parotta/Barottha which is made in Kerala 😋🤤 The process of making it is similar to what I just saw. Thank You for sharing Woon 💕💕💕
Thanks so much Sarika. I combined my roti canai and scallion bread recipe into one. hehe. Hope you like it too. Best, WoonHeng❤️
Chinese version of paratha lol
I'll try this!!!
lol, it's so good!
lovely channel and recipes!!!!
Thank you so much 😊
In India it's called as Laccha paratha
Thanks Shruti.😍 This is a combination of my roti canai and scallion bread recipe. :-)
Looks amazing!!! If I don't consume onions and garlic, is there anything I could substitute the scallions with? Could I put in grated veggies like carrots or zucchini?
Yes you can! or you can eat them plain too. Yum! If you like sweet, you can try mashed banana. Thanks
@@WoonHeng Lovely!! Thanks!
Try mashed potatoes, everything bagel seasoning, or herbs like rosemary
Spanking that pancake is my love language. 🙊🤤🥰
❤️ learned that from all the roti canai chefs at home. :-)
In Trinidad we’re call that a bussupshut roti. Kinda translates to a busted up shirt. They beat up the roti until it’s flaky lol
Wanna try this but i dont have cast iron skillet
no worries at all, nonstick skillet works too!
Any flat bottomed pan can work.
Please have more confidence in your cooking skills! Really - cooking recipes are basically guidelines. Unless you want to make the exact same recipe as a restaurant or something then you have to follow it strictly. But if you’re a home cook you’ll soon see that many adjustments can be made.