scallion pancake recipe ~ vegan, flaky, crispy, and thin! (bonus science: the ideal gas law)

Cook with me as I make vegan scallion pancakes with a special folding technique that makes the pancakes extra thin, flaky, and crispy! I share some mistakes that I learned from to continue improving my recipe as well as the science of gasses and bubbles that help form these airy layers.

I've only made scallion pancakes from scratch a handful of times, so there's a lot of improvement to be made. Let me know your tips in the comments!

Dough:
1 cup all purpose flour
1/2 cup hot water (70 degrees celcius...basically 70% boiled. once you see little bubbles forming at the bottom of the water in your kettle or pot, it's good!)
Mix and knead into ball, let rest for 15 minutes.

Flavor paste:
2 tablespoons fat (I use crisco, coconut oil is also great. you can also use liquid oil too!)
~1/2 teaspoon salt
~1/2 teaspoon chinese 5 spice (can try other spices or even an instant noodle flavor pack!)

Cooking:
With some canola or vegetable oil (anything with a high smokepoint), pan-fry the pancakes over medium-high heat, turning down the heat if the oil starts to smoke. Flip the pancakes frequently to avoid burning, and add more oil if necessary. Add oil between each pancake. You can lay the pancakes on paper towels to absorb extra oil as they cool.

Sauce:
Black vinegar, soy sauce, chili sesame oil, sesame seeds, green onions, chili paste

Relevant links:
Earrings by Bianca: https://www.bianquisdesign.com/
Science of hot water dough (dumpling recipe): https://www.youtube.com/watch?v=53Df-rmSrSM
Dumpling sauce recipe: https://www.youtube.com/watch?v=A8nl7mvRMDM
Kinetic theory of matter (how liquid water turns into gas through temperature increase): https://www.youtube.com/watch?v=ZkWjMcdoe_o

For more food adventures, follow me on instagram:
www.instagram.com/noodle.phd

Видео scallion pancake recipe ~ vegan, flaky, crispy, and thin! (bonus science: the ideal gas law) канала Christine Liu Art