scallion pancakes - crispy outside?
I've been playing around with making Chinese scallion pancakes; I've had some success, but I'm wondering how to get the outsides crispy. Mine are tender all the way through, whereas the ones I've had in restaurants often have a crispy outer layer but a tender interior.
The recipe I use calls for 3 cups of AP flour, 1 cup of boiling water, and 1/3 cup of cold water; the technique is basically like this one: http://userealbutter.com/2008/04/30/c...
Any tips on getting the outside crispy? Is it mostly a matter of the frying? Temperature? Amount of oil?
Well, of course you need enough heat. Heat the pan first, and when it's quite hot add the oil. Shouldn't take much, just a nice film. It should be fragrant but not smoking, and the pancake should start smelling good right away. I haven't made these from scratch, since I live in the L.A. area and all the Asian markets have them in packages for cheap, but I like to keep them around for lunches and snacks. I use an iron griddle, and just brush some oil on.
I make them often, and mine always get nice and browned and crispy on the outside. I fry them in a mixture of vegetable oil and a bit of butter (because I like the flavour). As Will says, I think perhaps you don't have the temperature quite high enough. Mine end up looking like the ones in the site you reference - just slightly browned.
Also, some of the restaurants in my area deep-fry their green onion cakes. I'm not a fan of that, but perhaps that's more what you're looking for.
A tip from a friend's Chinese wife: stretch and fold, stretch and fold the dough many times to give them a croissant-like inner texture. Best I ever had.
Pan fry. Use as little oil as possible. And get your pan smoking hot -- hot like "Africa hot". Fry until just golden-brown.