Get the RecipeI've experienced very few truly magical moments in my food life. There was that time when I walked into one of the fanciest restaurants in Boston with no resume and less experience and somehow landed a job. Or that time when Jacques Pépin,remembered my name after after the 7th time I met him.* Then there was that time when I learned howWith a brand new backyard and a brand new grill, I've been grilling pretty much all day every day lately.
**I've been meaning to see if I could make a quick cheaty puff pastry or croissant dough using this method, but that's another project for another time.I start by making a hot water dough by pouring boiling water into a running food processor to which I've already added two cups of all-purpose flour. The boiling water rapidly denatures some of the proteins in the flour, which in turn prevents the dough from forming excess gluten.
Next I brush on a layer of sesame oil. This will keep the layers of dough separated as you form them. For a traditional Chinese scallion pancakes, you'd add your scallions right now before rolling up the dough, but I'm using my modified technique, which creates more distinct layers and flakiness....twist it tightly into a boil, pressing on the end to adhere it to the side of the roll.I roll it out again and brush it with another layer of sesame oil.
Brushing it with oil in order to accelerate browning and help it retain moisture proved to be the key.
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