1. Mix corn starch and all-purpose flour evenly
2. Pour in warm water and mix into cotton wool with chopsticks
3. Knead into a smooth dough, the state of the dough should be soft at this time. If it is too hard, it means the dough is too hard. Add a little water to knead well, cover with plastic wrap, and let it sit for 15 minutes.
4. 30g of chilled scallion oil and 10g of plain flour and mix well to form shortbread
5. Sprinkle a little dry flour outside the formula, and roll the rested dough into a rectangle with a thickness of about 3 mm
6. Spread a layer of pastry with a spoon and sprinkle with chopped green onion
7. Roll up and cut into quarters
8. Take a portion and roll it up from one end, pinch the bottom tightly
9. Also pinch the openings on both sides
10. Become a ball, and then roll it into a pancake dough
11. Preheat the oil pan on medium and small heat, and bake the dough until golden on both sides
Tips:The practice of scallion oil:
Preheat the oil pan on a low heat, add a little more oil, add the sliced green onions, fry until the green onions are soft, remove the green onions and let cool.
The scallion pancakes made by this method are especially crispy. Remember to sprinkle salt on the pancakes after baking.
