How to make scallion pancakes soft and delicious?

I believe that many people eat scallion pancakes in their daily lives, especially for breakfast. Scallion pancakes are especially delicious with millet porridge. However, the scallion pancakes bought from outside or made at home always feel hard and are not very satisfying to eat. Sometimes the biscuits are so hard that they are difficult to swallow and can only be swallowed with water. Why do this? Today I will teach you how to make scallion pancakes softer.

How to make scallion pancakes?

The key to making this delicious scallion pancake is to use "hot dough". Add 70-90 degree hot water to the flour, stirring while adding to allow some of the starch to gelatinize. The gelatinized starch can lock in more water, making the dough more flexible and easier to shape.

If you use the same proportion of cold water to knead the dough, the dough will be very soft and cannot be formed at all. Because of the higher water content, pastries made with hot noodles will be softer and more delicious.

1) Heat water in a microwave until small bubbles appear on the wall of the cup, then add it to the flour bowl, stirring as you add.

2) Knead the dough.

3) Keep kneading the dough until it becomes smooth and even.

4) Place the kneaded dough on baking paper, otherwise it will stick to the countertop.

5) Place a large bowl on the dough to prevent moisture from evaporating. Let the dough rest for a while while you prepare the green onions.

6) Wash and chop the shallots.

7) Sprinkle in salt.

8) Add sesame oil, be generous when adding it!

9) Add white pepper powder. Stir well and the onions are ready.

10) When the shallots are ready, the dough should also have risen. Cut the dough into 3 portions. Shape into a rectangle with your hands.

11) Use a rolling pin to roll the dough as thin as possible, about 50cm long and 35cm wide.

12) Divide the butter into three portions, each portion is about 15 grams. Take one portion of butter and spread it on the surface of the rolled dough with your hands (girls who are losing weight can use lard instead of butter, the saturated fatty acid content of lard is slightly lower than that of butter).

13) Place green onions on top of the dough.

14) Start rolling the dough from the long side.

15) Slowly roll it forward, trying to roll it as tight as possible to expel the air inside.