Crispy Hand-Pulled Pancake

Method

1. 01

   Step 1

   Pour an appropriate amount of flour into a stainless steel bowl, sprinkle a little salt and oil into the flour, add an appropriate amount of boiling water and stir the flour until it forms clumps. Then, shape the flour into a smooth dough and let it rest for 30 minutes.

   

2. 02

   Step 2

   Place the rested dough on a work surface, divide it into eight portions, and roll each portion into a thin pancake, the thinner the better.

   

3. 03

   Step 3

   Add appropriate amounts of salt, thirteen-spice powder, five-spice powder, chicken bouillon, a drop of sesame oil, and two drops of sunflower seed oil to the rolled-out dough sheet. Spread the mixture evenly, then fold the dough sheet using a alternating forward and backward folding method. Roll it into a long strip and coil it up. Press the coiled dough into a flatbread shape and let it rest for another ten minutes.

   

4. 04

   Step 4

   Just after waking up, roll out the dough into a circle. Put oil in a frying pan, place the rolled-out dough in, and fry until golden brown on both sides. During the frying process, you can use the back of a spatula to pat the dough to make it soft and crispy.

   

5. 05

   Step 5

   The finished scallion pancake is ready to be enjoyed!