Vegan Coriander Pancake with Starter ~ Taiwanese Style 台式蔥油餅
I love the savoury pancake or flat bread to serve with my Chinese style rice porridge or you can say congee. It could be my perfect breakfast.
Since I couldn’t have spring onion on my diet, I adopted the coriander for substitutes, that’s is fine for me, as soon as the English coriander is not equally strong as the Hong Kong one, they’re such strong-smelling pungent-tasting herbs.
This pancake has some kind different from the classic recipe, it’s need to add yeast and should go all the way through the fermentation process.
However, all the hard work will be pay off by the end. Shouldn’t have any blame but only smile and satisfy.
This recipe is kindly adapted from my favourite Carol. And I have experienced that this recipe could have two distinguish between and appreciate different flavours. One of the ways is the dough has to roll out thinly then fry. And the other way is the one I love and adored, the dough don’t need to roll out after the second proofing (see step 8), this pancake will be more soft and spongy feel.
And today, I will show you the thin crispy one, but I’ll tell you how to make the other one as well.
Vegan Spring Onion or Coriander Pancake ~ Taiwanese Style 台式蔥油餅
- 250g Plain Flour/ All-purpose flour
- 50g Wholewheat flour
- 100 to 130ml Lukewarm water
- 1/2 tsp Active dry yeast (only use 1/4 tsp Instant dry yeast)
- 8g Palm sugar
- 1/4 tsp Sea salt
For the Starter: See the post here, only need 100g for this recipe.
For the Filling:
- 1 cup Fresh Spring Onion, finely chopped (I use coriander)
- White ground pepper and Toasted sesame seeds, more or less
- Salt and sesame oil
- If you use the active dry yeast, mix the yeast with the lukewarm water and leave it until the mixture frothy.
- Put all the ingredients into a large mixing bowl, mix by hands and form a dough, try to add the yeast mixture a little at a time until finish all the water.
- Work the roughly dough on table and continue to knead the dough for approximately 8 to 10 minutes until it smooth.
- Put the dough in a greased bowl and cover with a piece of cling film, proof for at least 40 minutes until double the size.
- Now, prepare the filling: wash and chop the spring onion or coriander, mix with oil and 1 or 2 teaspoon of ground white pepper.
- Remove the dough on the table and deflate it by slightly punch down the dough.
- Divide the dough into 4 equal portions, roll into ball, cover with cling film and rest on the table for about 15 minutes.
- Roll the dough into a large thin pancake like on the table, sprinkle with fine sea salt, brush with sesame oil and spread 1/4 of the chopped vegetables (spring onion or coriander), start from the side close to you and roll up to the far end, seal the edge tightly, and roll evenly into a long sausage shape, then swirl it around and make it like a swirl, you can see the picture. repeat the other 3 portions. cover with cling film and rest with 15 minutes.
- Use a wooden rolling pin to roll out the swirl dough into a thin pancake. Add 1 teaspoon of oil in a frying pan and cook the pancake until both side golden brown, cut into quarter and serve warm.
- Here is the one I like, when the swirl pancake has finish the second proofing, I won’t roll it back to thin layer, instead I just slide the pancake into an oiled frying pan and fry until both sides are golden brown and crisp. Both pancake better serve warm.
- The one need to roll out after the second proofing, it is more like thin crust pizza, crispy. And the second one don’t need to roll out, it is more like deep pan pizza, it is more spongy, crispy and soft texture.
- In this recipe, I add the starter with the main dough, it will make the dough softer and shorter the proofing time. If you try it, you’ll get amaze with the result. But if you haven’t got the starter on hand, you can leave it and the total amount of the water should be 200ml, try to finish all the water as much as possible, the dough will be softer.