Thousand-Layer Scallion Pancake
A steamed bread that is white, soft, and fluffy, with a savory, peppery aroma.
Ingredients
flour
2500 g
oil
50 g
Sichuan pepper salt
50 g
leavening agent
to taste
scallion (chopped)
to taste
Sichuan peppercorn (toasted, crushed, and mixed with salt to make pepper salt)
to taste
alkali
to taste
Instructions
1
Step 1
Place the old starter dough in a bowl, add about 250 ml of water, and dissolve the starter. Pour in the flour and knead into a smooth dough. Cover and let ferment until the dough has doubled in size.
2
Step 2
Finely chop the scallions. Toast the Sichuan peppercorns in a dry pan over low heat until fragrant, then crush them and mix with the salt to make pepper salt. Set aside.
3
Step 3
When the dough has risen, add the appropriate amount of alkali and knead until evenly incorporated. Roll the dough into a long rope and divide into 100 g portions. Round each piece, press flat, and roll out into an oval about 1.5 mm thick. Brush on a thin layer of oil, sprinkle with pepper salt to taste, then scatter a layer of chopped scallions on top. Roll each piece up from the outside toward the center, seal the edges well, and lay it seam-side down. Flatten each into an oval roughly 7.5 cm wide and 12.5 cm long. Steam over high heat for 15–20 minutes until cooked through.
