Cold water: Using cold water to mix the noodles is the most traditional practice and the easiest to master. The effect of cold water and dough is similar to refrigerated fermentation, which slows down the dough's gluten production and gives it more ample time to absorb water. The resulting scallion pancakes have a crispier, layered texture, with a golden, crispy exterior and a soft, resilient interior.
Hot water: Using hot water to mix the dough quickly denatures the proteins in the dough, creating a firmer structure. This will give the scallion pancakes a more Q-bouncy texture, but the crunch will be slightly less than with cold water. For those who are looking for a bouncy texture with less pronounced layers, hot water dough mixing is a good choice.
Warm water: Warm water is in between cold water and hot water, and has some of the characteristics of both. Using lukewarm water to mix the noodles allows the dough to have a certain degree of gluten while maintaining a certain crunchiness. This approach highlights the layers of the scallion pancake while keeping the texture soft and savory.
In addition to the choice of water temperature, the proportion of water used in mixing the dough is also important. Too much water will make the dough too wet and difficult to mold, while too little water will make the dough dry and hard, affecting the texture. Generally speaking, the ratio of flour to water is about 2:1, which can be adjusted appropriately according to the actual situation.
To summarize, choosing cold water when mixing can create crispy layered scallion pancakes, hot water can bring a Q-bouncy texture, and warm water is more balanced, allowing for both crispness and softness. The proportion of water should also be noted, the right proportion to make the dough to achieve the desired state.