MASTERCLASS DE PANQUECAS COM CEBOLINHA | Christina Ng | Skillshare
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MASTERCLASS DE PANQUECAS COM CEBOLINHA

teacher avatar Christina Ng, Recipe Developer and Food Photographer

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.

      Introdução com Pancakes de Scalliion

      1:22

    • 2.

      Ingredientes

      1:18

    • 3.

      Fazendo a massa

      3:28

    • 4.

      Folder a massa

      4:38

    • 5.

      Culinária e congelação e congelação as Pancakes

      2:20

    • 6.

      Maneiras de comer Pancakes de Scallion

      1:04

    • 7.

      Trabalho de casa

      1:10

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About This Class

Boas-vindas à aula de scallion chinês. Neste curso, vou ensinar tudo que você precisa para fazer pancakes. flakey, chinês costureiro chinês. O curso inclui:

1) Criação do scallion

2) Folder a massa

3) como freezer e cozinhar pancas de scallion

4) Maneiras de comer pancakes (incluindo uma receita de molho

A receita do curso será anexada na seção de projetos do curso. Mal Mal posso esperar para ver você no curso!

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Christina Ng

Recipe Developer and Food Photographer

Professor

Hello, my name is Christina Ng.  I was former pastry cook turned recipe developer, food photographer and YouTuber.  I specialize in making vegan & Asian cuisine and authored my first cookbook 'Vegan Dim Sum' in 2020.

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Transcripts

1. Scalliion Pancakes Introduction: Scaling and Hank eggs are a mainstay in any Chinese restaurant, be it from take out to the super formal. And today I'm gonna show you how to make them all from scratch step-by-step. They are a lot easier than people would think that they are. I'm going to show you everything from the ingredients to how to make the dough, and then how to fold it in that special way so that you get layers and layers of flaky. This the best thing with this recipe is you can actually make them all ahead of time, freeze it, and then how skeleton pancakes whenever you want. My name is Christina and I'm a cookbook author and cooking instructor. And I have a channel over on YouTube called East Meets kitchen, where we make plant-based Asian cuisines. So feel free to join me over there and hopefully you all decide to follow me along for this class. 2. Ingredients: Welcome to lesson one, where we'll be talking about the ingredients and equipment that you'll need to be making your skeleton pancakes. And trust me, there are not that many at all in terms of the ingredients. There's really only five. Are talking your flour, water, salt, your scallions, and your oil. And it's good to just have all of those measured and prepared ahead of time. And especially with your scallions, you're going to want to Washington and then chop them so that by the time you use them, they are nice and dry and you're not adding something that is wet to this dough. Now, in terms of your equipment, really, you're looking at a general rolling board, nothing too, too big. A rolling pin. And you can use the small ones or the big ones. And then also just really like a frying pan for frying. So everything is very basic and I'm going to put the recipe and your equipment necessary, all written down already. 3. Making the Dough: So welcome to lesson two. And in this lesson I'm going to show you how to make that scallions pancake dough. And what's unique about this dough is, it is hast made with boiling water and then half made with room temperature water. And what the boiling water will do to the dough is it kind of neutralizes some of the gluten so that it is really easy to roll out the dough nice and thin. And they'll use this technique a lot for making like crackers, something that needs to be and then in crispy. But we also want to be preserving some of that knowingness and the readiness in our skeleton pancakes. And that's why the other half, we are going to be adding in some room temperature water. So I'm gonna start off by adding in two grams of all purpose flour and we're making about five stallion pancakes. Recipe is all going to be down below. I have some salt in here. And then I'm going to start off by putting in the boiling water first. And the boiling water will just kind of cook the flower a little bit first. And notice that I'm using chopsticks because the dough can get quite hot at this point. Okay, so now I'm adding in the rest of the water, but it is the room temperature water. So that is just about enough to bring this dough together. So afterwards, you just need it for about six to seven minutes up until it gets somewhat into a smooth ball of dough. And then I brush it with a little bit of oil just to keep it from drying. And then we let the dough rest for about an hour just to relax while we prepare the rest of the ingredients. Hello. 4. Folding the Dough: So welcome to lesson three. And this is a really fun lesson because I'm going to show you how to fold and roll up the dose so that you get layers and layers and layers of flaky pastry. And this method is very traditional and Chinese scalene pancake making. It reminds me a lot of like making croissants are making puff pastry, where essentially you're layering a layer of dough, a layer, a layer of dough, a layer of fat, so that you build up those flaky layers only with scaling pancakes, it's a whole lot less fussy and it's much more easy to make those layers. So after the dough has rested, I'm going to divide it up into five equal pieces. And because I don't want to add any more flour to it because it changes the texture at dries out the dough. So I'm just very lightly wiping my board with just a little bit of vegetable oil. So this is basically the technique and we're gonna do it to all five pieces. But because DOE has a tendency to kind of get tough as you roll it, what I do is I make each of my pieces into kind of a smaller rectangle first. And then after I've done them all, I roll them out into about, I'd say like a nine by maybe six inch rectangle. It's it's thin but not overly thin. And then I'll show you guys how to fill it up with the scallions. So this is Chinese five spice and it's a bit of an extra ingredient to add to your stallion pancakes, but it's really up to you. I mean, if you like different kinds of flavors, feel free to kind of play around with that. And then I would say to put in about two tablespoons or so of scallions. And there be careful, though I have a tendency to kind of overfill these. And because the dough is so thin, if you put too many scallions and it really just breaks through, so it's not a great thing. And at the beginning you saw that I had put some oil onto the dough before I rolled that out. And what that oil does is it's kind of like croissants or the lamination process where we have a layer of DOT, we have a layer of oil, a layer of dough as we roll it. And that is what's going to create those flaky layers. And then, of course, to get these gallium pancake into a circular shape, we just roll it up. And then afterwards you just want to finish up the rest first because at this point you've really worked up the dose so it can get quite tough. So just leave it for a couple of minutes and then I'll show you what to do next. So after a couple minutes rest, that dose should be pretty easy to roll out. And I don't make my skeleton pancakes too big because I think these individual portions work well. So they're going to be about seven inches in diameter. And in the next video, I'll show you guys how to cook it or if you want to store it. 5. Cooking & Freezing the Pancakes: So welcome to lesson four, where you're going to have some decisions to make on whether you want to freeze your scaling and pancakes or makes them on the spot. And so if you're going to freeze it to eat on a later date, what you essentially do is to just sandwich them in between sheets of either parchment paper or wax paper. I think wax paper will be a little bit easier to get off as well. And what you do afterwards is when you do want to eat it, you just take it out. No need to defrost or anything and then take the, take the sheets of parchment off and put it right into a pan with some oil and thrive. There is no need to defrost because the skyline pancakes are so thin that, right as you cook them, they are good to go. And in fact, if you do defrost it, there is a chance that the dough can get kinda overly soggy. It might stick to the paper some more. And so it's actually just a lot easier from the frozen state. Just put it straight into a hot pan. So when we're talking about making this fresh, you want to be frying this in a pan over medium to medium high heat. And how much oil you use is really up to you. I'd say it's perfectly okay to potentially dry fries, scallions, pancakes, but you're not going to really get that crispiness and the layers that you would get if you do add a little bit of oil. But some people actually deep fry their skeleton pancakes so they dip it into a vat of oil. And of course that is going to make some really fluffy scaling pancakes as well. Everything is going to puff up. But I think at home it makes sense to just really shallow fry. So just a little bit of oil and we're gonna fry it two to three minutes each side until they get golden brown. And I will say that if you just use a little bit of oil, you're going to get more of a crunchy, crispy effect on the outside. But if you use a little bit more oil that really does help facilitate the layers to really puff up and you get a stallion pancake with a lot more texture and it's going to taste a lot more layer E as well. 6. Ways to Eat Scallion Pancakes: Welcome to lesson five every one. And at this time you guys are probably super hungry to be eating your stallion pancakes. And I just wanted to show you a couple of options of how Skype penguins are actually eating. Either in the Chinese style, in the Taiwanese style on. Obviously we know from a lot of takeout restaurants that you simply put it into a dipping sauce. So I've included that recipe down below for you guys as well. Kind of a mix of soy sauce and also some vinegar. So it's salty and sour and it can be spicy at the same time. But actually in China and also in Taiwan as well. It is very common to stick in EG over your stallion pancake or to potentially serve it with some protein. And then you can kind of roll it up into a sandwich or like a little tortilla. And it is so amazing because you get the fleet Venus and the flavor from your stallion pancake. But you're also filling it with all of these different goodies as well. 7. Homework: So I hope you guys all enjoyed that lesson. I think it's a super easy recipe to make. And if you have any questions, you can put them down below. I'll answer them there. Or Again, I'm over on all of my social media and also on YouTube as well, so you can visit me there. And in terms of your homework, I personally do a little bit of vlogging myself, but I would love to see if you do decide to make it to show me some of your steps, like show me a photo of your dough, of how you're rolling in, how you're folding it, and then finally your final product. I think that that says a lot about how your final product will actually end up is how you are looking at each stage and that helps me diagnose you and how you guys are doing as well. And I also know that I told you guys, I like to put some five spice in my stallion pancakes. If any of you are Uber creative, you can explore different slices. You can explore putting in different herbs. I would love to see photos of that as well. And what you guys are doing.