์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Taiwanese Scallion Pancake with Egg
A savory, flaky, and chewy pancake infused with fresh scallions, often served with a fried egg for a hearty breakfast or snack.
๐ง ์ฌ๋ฃ
- 2 cups All-purpose flour
- 0.75 cup Hot water
- 0.25 cup Cold water
- 1 tsp Salt
- 0.5 cup Scallions(thinly sliced)
- 3 tbsp Vegetable oil(for cooking)
- 2 large Eggs(for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large bowl, combine flour and salt. Gradually pour in hot water while stirring with chopsticks until a shaggy dough forms. Add cold water and knead until a smooth dough forms.
- 2
Cover the dough and let it rest for at least 30 minutes.
- 3
Divide the dough into 2 portions. On a lightly floured surface, roll out one portion into a thin rectangle. Brush with a little oil and sprinkle with half of the scallions.
- 4
Roll the dough up tightly like a jelly roll, then coil it into a spiral. Flatten the spiral with your palm and then roll it out again into a round pancake.
- 5
Heat 1 tbsp of vegetable oil in a non-stick skillet over medium heat. Cook the pancake for 3-4 minutes per side, until golden brown and crispy.
- 6
While the pancake is cooking, fry the eggs to your desired doneness.
- 7
Serve the scallion pancake immediately with the fried egg on top.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing hot water helps to create a softer, more pliable dough.
- โDon't overcrowd the pan when frying the pancakes.
- โFor extra flavor, you can add a pinch of white pepper to the dough.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add shredded cheese or a drizzle of sriracha to the pancake before folding.
- Serve with a dipping sauce made of soy sauce, vinegar, and chili flakes.