Hand-pulled pancakes

Put 500 grams of flour into a basin, add 2 grams of salt, mix well, slowly add boiling water, knead into a soft and smooth dough, cover with a damp cloth and let it rise for 20 minutes.

During the rising time, we make the pastry. Take a small bowl and add 30 grams of oil, 3 grams of salt, 20 grams of flour, an appropriate amount of chopped green onion, and 3 grams of allspice, and mix well.

Take out the risen dough and divide it into equal parts, knead one part evenly and roll it out thinly.

Apply a layer of puff pastry and make sure it is spread evenly, especially around the edges.

Fold both sides in half.

Cut into strips with a knife, leaving the top edge uncut.

Open after cutting.

Use your hands to stretch the cake to the left and right sides, as well as up and down. Don't pull it off!

Then put the top and bottom of the cake together.

Then put the top and bottom of the cake together.

Roll from one side to the other, tightly.

Press the tail edge underneath and press it with your hands.

Cover them all with a damp cloth and let them rise for 10 minutes.

After proofing for the second time, take one portion and gently roll it into a round cake shape. No need to roll it out too thin.

Put a little oil in the pan (you don’t need to put too much oil because the cake itself is oily), heat the pan and fry the cake until golden brown on one side, then flip it over and fry the other side.

Brown one side, flip over and sear the other side.

When the last side is seared, use a spatula to gently pick up and beat it. The cake will naturally separate into shredded shapes. See if it’s very tempting, let’s get started!

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