
English: 
Hi😀, this is Lisa
Today I'll make a fermented scallion pancake
Compared to the scallion pancake I made before
This fermented one tastes soft and flaky
Easy to digest
It's very simple to make
No need to knead the dough a lot
The whole process requires several rests and final fermentation
Please pay attention to these details
Add salt to the flour
Pour dry yeast into warm water slightly  and mix well
Rest for 10 minutes
You may see small bubbles on the surface
Pour into the flour in several times
Combine well
knead a bit until no dry flour can be seen
Although the surface is not very smooth
And a little sticky

Chinese: 
大家好，我是Lisa
今天来做一个发面葱油饼
相比我之前做的千层葱油饼
发面葱油饼吃起来更喧腾柔软
也容易消化
制作起来特别简单
不需要怎么揉面
整个过程需要几次松弛和最后的饧发
这些小细节大家可留意一下
准备一点面粉， 加少量盐
把干酵母倒入比体温稍微高一点的温水中搅匀
静置10分钟后
看到表面有点起小气泡了
分几次加入面粉
一边倒入水，一边搅拌均匀
稍微揉一下看不到干粉了就可以了
虽然现在表面不是很光滑
还稍有点黏手

English: 
Wait for 15-20 minutes to relax at room temperature
Let's see what has changed
The dough is very flexible
The surface becomes much smoother after kneading
This is because  the internal moisture gets a good balance
when the dough is resting
Make the dough softer and easier to shape
Now knead it a little
Cover with a lid or cling wrap
Ferment for about an hour in a warm condition
The length of time is subject to the room temperature
Chop green onions into finely
Add a little salt
In addition to seasoning, it can also soften the spring onions a bit
Take a look at the fermented dough
very classical crumb cell structure
If it has a sour taste, it means over-fermented

Chinese: 
等室温下松弛15-20分钟后
我们来看看有什么变化
打开看看，面团柔韧性很好
稍微揉一下表面也变得光滑多了
这是因为面团在休息过程中
内部水分得到一个很好的平衡
让面团更柔软和容易塑形
现在稍微揉一下
放碗里盖上盖子或者保鲜膜
在温暖的环境下发酵大约一小时
时间长短可根据室温来决定
葱切成比较细的葱花
加少许盐
除了增加咸味， 还可以让葱软化一点
发酵好的面团看一下
很经典的蜂窝状态
如果有酸味的话，说明有点发酵过度了

Chinese: 
今天这个面团我做2个中等大小的葱油饼
够一个三口之家吃的了
排气搓圆后
倒扣或者盖上保鲜膜松弛15分钟
这是为了让面团中的面筋得到松弛
更容易擀开而不是一擀就回缩
将面团擀成一个45厘米宽的长方形
抹上薄薄一层植物油
撒少量的盐和葱花
均匀铺好
从上至下卷成一个长条
封住两头
朝着两头的方向轻轻地拉伸
拉到差不多60厘米左右长

English: 
Today I will make 2 medium-sized scallion pancakes for this dough
Enough for a family of three
Remove small bubbles and roll to a ball
Cover with cling wrap and rest for 15 minutes
This is to relax the gluten in the dough
It ’s easier to roll after the dough is rested
Roll the dough into a 45 cm wide rectangle
Apply vegetable oil on the surface
Sprinkle a small amount of salt and green onion
Spread evenly
Roll from top to bottom into a long strip
Seal both ends
Stretch gently towards both ends
Pull to about 60 cm long

English: 
Twist while rolling
Finally hide the extra part below
The pancakes are done
Leave it for 10 minutes
Roll into a round pancake about 25 cm diameter
Dip water on the surface by one hand
Sprinkle white sesame  by another hand
Don't try to use one hand 😀
Add oil in the frying pan and place the pancake
Cover with lid and ferment for 20 minutes
Start to fry over medium heat  and see the scallion pancake rises gradually
Turn over and cook until light golden brown
Turn it over again and fry the other side

Chinese: 
一边卷一边拧
最后将多余的部分藏在下面
饼坯做好了
静置10分钟
擀成一个大约25厘米大小的圆饼
一只手蘸点水抹在表面
另一只手撒上白芝麻
千万别图省事只用一只手啊
锅里放少量油，放入饼
盖上盖子在锅里最后饧发20分钟后
开中火看到葱油饼整体膨胀了
翻面煎到淡金黄色
再翻面将另一面也煎上色

English: 
The second pancake is already fermented
So you can fry it directly
The  scallion pancake is ready
Smells really good
Cut into slices
Very soft texture
crispy outside
I am Lisa, if you like my video
Please subscribe and like
You can leave comments if you have any questions
Please go to my channel "Lisa's Kitchen" for more videos
See you next time

Chinese: 
第二个饼由于已经在外面饧发了
所以可以直接入锅煎
煎好的葱油饼还冒着热气
发得非常好
趁热切开
内部很喧腾松软
表皮带点焦香酥脆
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