scallion pancakes (crispy tips) rich in layers, full of scallions|How to make Green Onion Pancakes

Scallion Pancakes Recipe
Ingredients: ( 5 scallion pancakes)
Dough :
All purpose flour ------------300g
Warm water-------------210g (60-70℃) or (140-160℉)
salt--------------2g
Pastry oil mixture:
green onions----------3
Baking soda----------1/16tsp
all purpose flour-------------20 g
five spice powder ------------1g
salt------------ 2g 1/4tsp
oil------------50 g
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[@yeesaaseah4900]

I followed exactly what you did in this tutorial and I made it! This was my first attempt surprisingly it turned out well. Thanks for your kind sharing. ❤️❤️❤️❤️❤️

[@jessicacooking1843]

I am very happy to hear that. Hope you enjoyed it. Thank you for the comment!😁

[@user-zo1gf3ku5e]

真傳授.感謝🙏112.10.13

[@jessicacooking1843]

客气啦！对你有帮助太好了☺

[@user-yf6yr4sd6l]

很棒蔥油餅看起來很好吃

[@jessicacooking1843]

感谢观看呀！有空试试，超级好吃！😘

[@kennethyan3880]

很好，特点是含水量大和出筋性。单层葱油餅也会外皮酥脆里面軟，一点也不难，难就难在多层次。

[@jessicacooking1843]

嗯，是这样的~😋感谢评论和肯定呀~

[@ycma4205]

謝謝你，很棒的分享，要學著作，好香喔

[@jessicacooking1843]

希望你喜欢！😊😊😊

[@user-nb4qt5qf8i]

完美

[@jessicacooking1843]

😁

[@goodtaste9263]

很好吃

[@jessicacooking1843]

谢谢！

[@MeMGK269]

我剛做了， 好吃！

[@jessicacooking1843]

😘 优秀

[@miamia594]

看着好不错，听到酥皮的声音

[@jessicacooking1843]

感谢支持！

[@TRANGNGUYEN-en9bt]

Thank you.

[@jessicacooking1843]

🥰🥰🥰

[@sokuencheung1535]

我也看了很多，也试做了無数次的葱油饼，和您的做法有点点不同，我收藏了準备试做

[@jessicacooking1843]

嗯嗯，您试试看，有什么问题我们多交流！😁

[@koreanature]

My best friend, that's a great video. I will always cheer for you in Korea I'm looking forward to a great video. Have a nice day.

[@jessicacooking1843]

😘 You too.

[@kathykim9538]

讚

[@jessicacooking1843]

😘

[@footprint120]

3:35分后，也就是刷了有酥后，应该撒点盐吧？然后撒葱花，不然口味有点淡了点，你认同吗？不过我还是喜欢你这做法，谢谢

[@jessicacooking1843]

你看前边一点，就是做油酥的时候，我在面粉里加了盐，然后泼的热油，我觉得这样加盐，咸味均匀一些。觉得淡的话，可以多加一点，也行。不客气啦❤

[@zxme9735]

我生平第一次做面食，第一次和面，哈哈，没到不错，就是我的饼弄的不圆，以后应该能行。😂🎉🎉

[@jessicacooking1843]

哈哈 加油 第一次就能做的不错，你多少是有点天赋在身上的

[@huzhide]

请问您是美国、用美国的中筋面粉么？我用美国Costco有机中筋面粉冷水和面，70%的含水量，特别黏手，饧面一个小时还是很黏手，求赐教。

[@jessicacooking1843]

我也是用costco，你可以减少用水量，我觉得和季节还有地区有很大关系。如果住的地方比较潮湿，那面粉吸水性就会差一些，要减少水量，要看面团最终的状态来调整

[@huzhide]

谢谢你

[@jessicacooking1843]

不客气😘@@huzhide

[@bubble2air]

请问饼每面大约需要煎多久？不盖盖子煎能熟吗？ 我按教程做出来，饼的内部层次不分明，多层面片都粘在一起，不像您视频里这样撕开里面是层层分开的。我揉面醒面都做到位了，但是用的油酥比较浓稠，抹的也比较多，这个是影响因素吗？还是其他什么原因？谢谢🙏

[@jessicacooking1843]

用中火偏大一点的火煎，煎的时间和当时你锅的温度有关，2分钟之内应该熟了，不用盖盖子，饼比较薄。油酥如果太多太厚会影响分层的，面粉也有一定粘性，如果分层效果实在不好，油酥考虑用淀粉做，淀粉没筋度，分层效果更好。

[@bubble2air]

@@jessicacooking1843 谢谢您，是把做油酥的面粉换成等量的corn starch，其余步骤都不变对吧？

[@jessicacooking1843]

是哒，每个人的面粉和淀粉的吸油效果不同，油量可以根据油酥的稀稠状态适当增减。

[@bubble2air]

@@jessicacooking1843谢谢指点🤝 今天重做一次效果很好！终于吃上香酥软和的葱油饼了，很满意。

[@jessicacooking1843]

@@bubble2air 哈哈 不客气~~🥰🥰🥰

[@karmantang9552]

I used unbleached all purpose flour, but doesn’t work

[@jessicacooking1843]

Why doesn't it work? If it's too sticky, you can try adding a little less water, and if it's too dry, you can add more water.

[@gsjdndhsnddn3935]

Slmlar Türkçe çeviri yaparmısınız🙏

[@jessicacooking1843]

Türkçe altyazıları yeni bitirdim, umarım başarılı yeşil soğan krepleri yapmanıza yardımcı olur!😊

[@mingturner4714]

麻烦

[@margaret5729]

太麻烦

[@jessicacooking1843]

买着吃？