Spiral Scallion Pastry

• Rest_dough yeast dough for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 230 grams all-purpose flour for yeast dough
• 5 grams sugar
• 3 grams yeast
• 25 grams vegetable oil for yeast dough
• 140 grams warm water
• 200 grams all-purpose flour for butter dough
• 110 grams butter, room temperature
• 85 grams finely chopped green onion
• 2 grams five spice powder
• 1 gram white pepper
• 4 grams salt
• 1 gram garlic powder
• 0.5 grams ginger powder
• Vegetable oil for pan-frying

1. 1Combine 230g AP flour, 5g sugar, and 3g yeast in a clear glass bowl, stir dry ingredients, then add 25g vegetable oil and mix, gradually incorporate 140g warm water, stirring until a shaggy dough forms.
2. 2Knead the yeast dough by hand in the bowl until it comes together and forms a smooth ball.
3. 3In another clear glass bowl, combine 200g AP flour and 110g butter, mix with a wooden spoon, then use your hands to knead until the mixture forms a crumbly, pale yellow dough and gather it into a ball.
4. 4Finely chop 85g of green onions, place them in a bowl, add 2g five spice, 1g white pepper, 4g salt, 1g garlic powder, and 0.5g ginger powder, then mix all ingredients thoroughly to combine.
5. 5Place the risen yeast dough on a lightly floured surface, knead briefly to form a log, and divide it into three equal portions using a cleaver; similarly, form the butter dough into a log and divide it into three equal portions.
6. 6Take one portion of the yeast dough, flatten it into a disk, place one portion of the butter dough in the center, carefully wrap the yeast dough around the butter dough, enclosing it completely, and form it into a ball.
7. 7Roll the combined dough ball into a large, thin rectangular sheet, fold one long edge inward to the center, then fold the opposite long edge over it, creating three layers, and repeat this folding step once more.
8. 8Roll the folded dough again into a longer, thinner rectangle, then tightly roll the dough from one short end to the other, forming a spiral log.
9. 9Divide the spiral log in half, take one piece, gently create a well in the center, spoon in a portion of the green onion filling, carefully seal the dough over the filling, pinching the edges to close, and gently shape it into a round patty.
10. 10Lightly flatten the filled dough patty by hand, then use a rolling pin to gently roll it into a round, flat pancake, about 1/2 inch thick, maintaining the spiral pattern visible on the surface.
11. 11Heat a square non-stick pan over medium heat with a generous amount of vegetable oil, place the flattened scallion pastries, allowing space between them, and fry until both sides are golden brown and crispy, with distinct spiral layers.
12. 12Remove the cooked pastries from the pan and place them in a serving dish.

These instructions are our analysis of the original video. Watch on YouTube →