Scallion Pancake (Scallion and Meat Pancake)

Name: Scallion Pancake (Scallion and Meat Pancake)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 500 g Strong flour; 3 g Yeast; 4 g Salt; 2 g Sugar; 2g (optional) Aluminum-free baking powder; 15 g Lard; 350 g Warm water (around 50°C); 250 g Pork; 8 g minced ginger; 1 g Black pepper; 1.5 g Salt (sea salt can also be used); 5 g chicken essence; 3 g Sichuan pepper powder; 150-200g chopped green onions

Soft, lard-enriched yeasted dough rolled around juicy pork and scallion filling, then pan-fried until the bottom crisps and the pillowy top soaks up savory, aromatic juices.

1 hrNewMedium Snacks Pan-fry Savory

Instructions

1
500 grams of special refined flour, add 3 grams of yeast, 4 grams of salt, 2 grams of sugar, 2 grams of aluminum-free baking powder, and 15 grams of lard.
2
Add 350 grams of warm water (around 50 degrees) or 380 grams of warm milk.
3
Mix evenly, it is a relatively thin batter.
4
Cover with plastic wrap and let it rise until it doubles in size (more than 2 hours, folding the dough several times in between).
5
Chop the pork into mince and add 1.5 grams of salt.
6
Add 8 grams of minced ginger, 1 gram of pepper, 5 grams of chicken bouillon, 3 grams of Sichuan pepper powder, and finally add 150–200 grams of chopped green onions.
7
Stir evenly.
8
The dough has risen.
9
Pinch off a piece of dough (about 80 grams).
10
Wrap the filling.
11
Closing.
12
Heat oil in a pan, add the dough, press it flat into slightly large round pancakes.
13
Pan-fry until both sides are golden brown.
14
Alright.
15
Crispy on the outside, tender on the inside, with a fragrant banana aroma.