# 花生米别油炸了，加2个鸡蛋，酥脆又松软，出锅孩子抢着吃，解馋

Source: https://www.youtube.com/watch?v=iadnZAuuwJw
Recap page: https://rapidrecap.app/video/iadnZAuuwJw
Generated: 2026-01-23T23:34:19.193+00:00

---
## Quick Overview

The video demonstrates a recipe for making soft, flaky scallion pancakes enhanced with the flavor and texture of peanuts, resulting in a delicious snack that is crispy on the outside and fluffy inside, and remains soft even when cooled.

**Key Points:**
- The recipe creates a layered scallion pancake by incorporating ground peanuts into the dough for added flavor and texture.
- The dough preparation involves soaking 150g of peanuts, blending them with 2 eggs, and then mixing this paste with 300g of flour, 3g of yeast, 3g of salt, pepper, and five-spice powder.
- After mixing the dough ingredients, hot oil is added to create a 'oily paste' consistency before kneading into a slightly soft dough ball.
- The dough is proofed until doubled in size (showing a honeycomb structure), then rolled out thin (0.5cm thick), spread with the scallion-peanut oil mixture, and rolled tightly into a log.
- The log is divided into 10 to 12 small dough portions, which are then flattened, folded over the cut edge, and flattened again before being coated in black and white sesame seeds.
- The pancakes are cooked on an electric griddle, first on one side for 4 minutes covered, then flipped and cooked until both sides are golden brown and crispy.
- The final product is described as soft and fluffy inside with a strong aroma of scallions and peanuts, and remains soft even after cooling if stored properly.

![Screenshot at 00:04: The initial ingredients, 150g of peanuts in a dark blue bowl and two raw eggs on a wooden surface, are displayed, introducing the main components for the unique dough enrichment.](https://ss.rapidrecap.app/screens/iadnZAuuwJw/00-00-04.jpg)

**Context:** This instructional cooking video details the process of making a unique variation of Chinese scallion pancakes (Cong You Bing) by integrating ground peanuts into the dough and filling, aiming to create a pastry that is exceptionally flaky, aromatic, and soft. The preparation involves standard yeast dough techniques combined with preparing a flavorful peanut-egg paste to enrich the dough base, followed by creating layers using a rolling and coiling method.

## Detailed Analysis

The video is a cooking tutorial detailing how to make layered scallion pancakes that incorporate peanuts for enhanced flavor and texture. The process begins by preparing the peanut component: 150g of peanuts are soaked, then blended with two eggs to form a paste (00:29). This paste is then poured into a bowl containing 300g of flour, 3g of yeast (to increase elasticity), 3g of salt, pepper, and five-spice powder (00:37). Hot oil is poured over these dry ingredients to create a scallion-oil paste, which is then mixed into a slightly soft dough ball (00:47). The dough undergoes a first proofing until doubled in size, exhibiting a honeycomb structure (01:34). Afterward, the dough is punched down, kneaded for five minutes, shaped into a round ball, and then rolled out into a thin, rectangular sheet, approximately 0.5 cm thick (02:01). The scallion-oil paste (made separately by mixing chopped scallions with flour, spices, and hot oil) is spread evenly over the dough sheet (02:15). The sheet is then rolled tightly into a long log, sealed, and cut into 10 to 12 small dough portions (02:31). Each portion is flattened, folded over the cut edge, flattened again, and then shaped into a round patty, brushed with water, and coated generously with a mix of black and white sesame seeds on both sides (03:03). The pancakes are cooked on a preheated electric griddle with oil, initially covered for 4 minutes, then flipped to cook the other side until golden brown and crispy (03:47). The final product is praised for being crispy outside, fluffy inside, having rich scallion and peanut aromas, and remaining soft even when cooled if stored in a sealed bag.

### Dough Preparation

- Soak 150g peanuts and blend with 2 eggs for paste
- Mix paste with 300g flour, 3g yeast, 3g salt, pepper, and five-spice powder
- Add hot oil to form a slightly soft dough
- First proof until doubled in size (honeycomb structure)

### Filling & Shaping

- Roll proofed dough to 0.5cm thickness
- Spread scallion-oil paste (scallions, flour, hot oil) evenly
- Roll tightly into a log and cut into 10-12 pieces
- Flatten each piece, fold the cut edge over, flatten again, and shape into a round patty

### Finishing Touches

- Brush patties with water and coat thoroughly with black and white sesame seeds on both sides
- Gently press the sesame seeds to adhere firmly

### Cooking Process

- Preheat electric griddle, brush with oil
- Cook patties, covered, for 4 minutes
- Flip and cook until both sides are golden brown and crispy

### Final Result & Quality

- Pancakes are crispy outside and soft/flaky inside
- Possess strong scallion and peanut fragrance
- Remain soft even after cooling if stored properly

![Screenshot at 00:05: The process begins by adding 150g of raw peanuts to a bowl and covering them with water for soaking.](https://ss.rapidrecap.app/screens/iadnZAuuwJw/00-00-05.jpg)
![Screenshot at 00:26: The peanut-egg mixture is poured into a blender, ready to be processed into a paste.](https://ss.rapidrecap.app/screens/iadnZAuuwJw/00-00-26.jpg)
![Screenshot at 00:38: Yeast \(3g\) and salt \(3g\) are added to 300g of flour in a bowl, which will form the base of the dough.](https://ss.rapidrecap.app/screens/iadnZAuuwJw/00-00-38.jpg)
![Screenshot at 02:30: The layered dough log is being cut into 10 to 12 small portions using a dough scraper.](https://ss.rapidrecap.app/screens/iadnZAuuwJw/00-02-30.jpg)
![Screenshot at 03:33: The formed patties, coated in black and white sesame seeds, are placed on the griddle and covered for the initial 4 minutes of cooking.](https://ss.rapidrecap.app/screens/iadnZAuuwJw/00-03-33.jpg)