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?
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