Instead of cooking 葱油饼 today, I'm cooking another different scallions pancakes and they are called 葱烙饼! Can you know or see the difference?
Unlike 葱油饼 (cōngyóubǐng), 葱烙饼 (cōnglàobǐng) is typically made with yeasted dough. Unlike 葱油饼 again, 葱烙饼 are usually larger like the size of a large pizza and are thicker with doughy and chewy center. What I like about laobing is they are crispy on their outside but never as oil-soaking like SOME youbing. I remember eating super oily youbing before... The badly cooked youbing are like dripping with oil. Ewww!!!
According to a Taiwanese food author, Carol Hu, the way to cook good laobing with crispy outside plus soft, spongy and chewy inside is to incorporate an overnight sponge dough and a cooked dough into a main pancake dough. Sound complicated??? Not really when you see how I cooked mine.
|Chinese sesame seed spring onion pancakes 芝麻香葱烙饼|