Need a green onion pancake lesson

Discussion in 'Food & Cooking' started by phatch, Feb 18, 2017.

  1. phatch

    phatch Moderator Staff Member

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    I've made these before and enjoyed them. Tonight I used a frozen brand from Thailand. Mikely Food Company. They were better than the ones from scratch. Thin crispy exterior and a flaky interior.

    Mine have been bready in comparison.

    Thoughts?
     
  2. cheflayne

    cheflayne

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    Do you use hot water when you make the dough?
     
  3. phatch

    phatch Moderator Staff Member

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    I used the boiling water method. Just watched a video where he only used warm water. His were thick too but seemed to have abetter texture.
     
  4. cheflayne

    cheflayne

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    I like hot water, makes for faster absorption which lends itself to a lighter texture. Another thing that helps with lighter and more moist final texture, is when you portion out, break the portions in half. Roll into your balls. Dip one side of one ball into sesame oil. Place the oiled side on top of the other ball. Flatten and roll out. Also less breakage and thinner results this way.
     
  5. phatch

    phatch Moderator Staff Member

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    I've done the oil spread between two balls for rolling peking pancakes. I'll have to try it here and with hot instead of boiling.