Crispy Scallion Puff Pastry Pancakes

Ingredients:

For the dough:

• 200g all-purpose flour

• 60ml cold water

• 60ml hot water

• Oil (for brushing)

For the puff pastry oil paste:

• 15ml cooking oil

• 0.5g salt

• 5g flour

Filling:

• Chopped scallions (about 3 stalks)

Instructions:

1. Make the dough:

• Pour the flour into a large mixing bowl and dig two small wells in the center.

• Pour cold water into one well and hot water into the other simultaneously.

• Stir until a rough dough forms and clumps together (like floc).

• Knead until a soft, smooth dough forms.

• Divide the dough into 6 equal portions, brush lightly with oil, and place in a bowl.

• Cover with plastic wrap and let it rest for at least 20 minutes.

2. Prepare the oil paste:

• In a small bowl, combine 15ml oil, 0.5g salt, and 5g flour.

• Stir until smooth to form a paste. Set aside.

3. Assemble the pancakes:

• Take a portion of rested dough and roll it out into a thin rectangle.

• Spread a thin layer of the oil paste on top.

• Sprinkle evenly with chopped scallions.

• Roll it up tightly from one end to form a long log.

• Coil the log into a spiral (like a cinnamon roll), tuck the end underneath, and flatten slightly.

• Roll out gently into a pancake shape.

4. Cook the pancakes:

• Heat oil in a non-stick pan over medium-low heat.

• Add the pancake and fry for 2 minutes until the bottom is golden.

• Flip and continue frying until both sides are crispy and golden brown.

• Repeat with the remaining dough portions.

5. Serve:

• Let cool slightly and enjoy warm. Pairs perfectly with soy dipping sauce or eaten on its own!