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Enjoy the irresistible aroma and flavor of freshly made Mini Scallion Pancakes! These bite-sized delights combine the simplicity of soft, low-gluten dough with the fragrant punch of freshly chopped scallions. Lightly pan-fried to a golden perfection, they boast a slightly crispy crust and a soft, chewy center.
Perfect as a quick snack, appetizer, or side dish, these pancakes are a celebration of simple ingredients turned into something magical. Whether served warm on their own or paired with your favorite dipping sauce, they’re guaranteed to impress your taste buds and leave you wanting more!
Recipe Cooking Instructions:
Ingredients:
- 2g yeast
- 160g low-gluten flour
- 100g warm water
- 6g vegetable oil
- 10g chopped green onions
- A pinch of salt
Cooking Instructions:
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Prepare the Dough:
- In a bowl, dissolve the yeast in warm water and let it rest for 2–3 minutes.
- Add the low-gluten flour, vegetable oil, and a pinch of salt to the yeast mixture. Mix until a rough dough forms.
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Knead the Dough:
- Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5–7 minutes.
- Add the chopped scallions to the dough, kneading gently to distribute them evenly.
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First Fermentation:
- Cover the dough with a cloth or plastic wrap and let it ferment in a warm place until it doubles in size (approximately 1 hour).
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Shape the Pancakes:
- Roll the dough out to a thickness of about 1 cm (0.4 inches).
- Use a round cutter or a cup to cut the dough into small, round pancakes.
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Cook the Pancakes:
- Heat a frying pan on low heat and add a small amount of oil.
- Place the pancakes in the pan, cover with a lid, and cook until one side is golden brown (about 2–3 minutes). Flip and cook the other side until golden and fully cooked.
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Serve:
- Remove the pancakes from the pan and let them cool slightly. Serve warm as a snack or side dish. Enjoy their crispy yet soft texture!
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