Full Recipe
Author
King Arthur Baking | 2024-08-13
Description
Flavorful and crispy, scallion pancakes are a beloved staple of many Chinese restaurant menus for a reason. They get their distinctive flaky layers from a multistep shaping process in which they're rolled, brushed with oil, coiled, and rolled again. In order to create a dough that's easy to roll, stretch, and manipulate, this recipe, excerpted from the Big Book of Bread, relies on boiling water. When boiling water is added to flour, it's absorbed by the starch molecules rather than by the gluten-forming proteins, yielding a dough that won't fight you by constantly springing back.
