I’m making a batch of kimchi and I wanted to try to make kimchijeon, or kimchi pancakes. Thinking about this, I also want to make scallion pancakes, and I see this recipe by Ming Tsai.
What does Ming mean by “roll dough like a sponge cake”?
The opposite of rolling them ‘like a boss’.
… sponge cake rolls can be exasperating. You spend a lot of time in batter prep and cooking, only to have one crack as you’re in mid-roll. There are things to do (e.g. use a touch of oil if it’s compatible, use parchment paper), but patience, luck and art are crucial.
(If you’re still confused, imagine if the recipe said “like a jelly roll” and you’ll be all set. Now then, have a cup of tea and a biscuit; they’re fresh from the oven.)
[Can’t resist]
‘Roll dough like a sponge cake’ sounds like a hiphop lyric.
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I’m going to guess he means “go slowly and be gentle.”
A jelly roll is made by baking a very thin sponge cake. Filling is spread on it, then the cake is gently rolled up. As Rhythmdvl says, the cake often cracks. So probably the scallion pancakes are prone to breaking.
But are kimchijeon ever rolled? I’m no expert on Korean cuisine, but they’ve always been flat, delicious pancakes when I’ve had them. Mmmmm
It means that you spread the scallion filling on the dough and roll it up like a cigar. Then you stand the roll on end, mash it down and roll it out flat again with the rolling pin. The process makes somewhat lighter and flakier, sort of like strudel. The jelly roll description is just to indicate the direction for the first roll-up. The dough isn’t particularly delicate.
Thanks. That makes sense. My kimchi is fermenting nicely. I’m looking forward to those pancakes.