When the Chinese food cravings hit, they hit hard. None much harder than the elusive, flaky, crispy, slightly chewy, spring onion-filled fried pancake.
Videos online of fresh-made pancakes require lots of patience, kneading and resting, some even call for a special roux to spread between the layers for ultimate flakiness. But when the hungry pancake-loving corner of the internet wants a shortcut, you bet that’s what they’ll get.
The Subtle Asian Cooking Facebook group has brought us the delights of a one-minute microwave cheung fun in the past, and today it brings us puff pastry shallot cakes.
Of course, I had to give these a try and spread the good word. Here’s how it goes with some tweaks for success.
