Taiwanese Scallion Pancakes

• Step 1: Prepare the Dough

Combine the Hoa Ngoc Lan No. 11 wheat flour, sugar, and salt in a mixing bowl. Gradually add the warm water and egg while mixing until a smooth, uniform dough forms.

• Step 2: Rest the Dough

Cover the dough tightly with plastic wrap and let it rest at room temperature for at least 1 hour. Alternatively, refrigerate the covered dough overnight.

• Step 3: Divide and Rest the Dough Again

Divide the dough into portions of approximately 50 g each and roll them into balls. Lightly coat each ball with cooking oil, arrange them on a plate, cover with plastic wrap, and let them rest for another 30 minutes.

• Step 4: Prepare the Flour-Oil Mixture

Combine 50 g of cooking oil and 50 g of all-purpose flour in a small pan or saucepan. Heat over low heat, stirring continuously until the mixture is smooth and thickened. Allow it to cool slightly before use.

• Step 5: Stretch, Fill, and Roll

Use your hands to stretch each dough ball into a thin sheet. Spread a thin layer of the flour-oil mixture over the surface and sprinkle with chopped spring onions. Roll the dough into a long strip, then coil the strip into a spiral. Let it rest for another 15 minutes.

• Step 6: Shape the Pancakes

Gently press and stretch each dough coil into a thin, round pancake approximately 10–15 cm in diameter.

• Step 7: Pan-Fry the Pancakes