---
title: "Hand-Torn Pancake (手抓饼)"
description: "Hand-Torn Pancake is crispy on the outside and soft on the inside, with distinct layers. It is a beloved home-style pastry. The dough is made with a half-boiled-water technique, giving it a tender, chewy texture. Paired with eggs and vegetables, it offers a balanced nutritional profile. The method is beginner-friendly, taking about 40 minutes from mixing the dough to serving, making it perfect for busy mornings."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/breakfast_shou-zhua-bing.jpg"
url: "https://cookbook.cn-trending.com/r/breakfast_shou-zhua-bing/"
---

# Hand-Torn Pancake

**手抓饼 · shǒu zhuā bǐng**

> Time: 40 min · Difficulty: Easy · Calories: 1050 kcal · Serves: 1 serving · Category: [Breakfast](https://cookbook.cn-trending.com/c/breakfast/) (早餐)

Hand-Torn Pancake is crispy on the outside and soft on the inside, with distinct layers. It is a beloved home-style pastry. The dough is made with a half-boiled-water technique, giving it a tender, chewy texture. Paired with eggs and vegetables, it offers a balanced nutritional profile. The method is beginner-friendly, taking about 40 minutes from mixing the dough to serving, making it perfect for busy mornings.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/breakfast_shou-zhua-bing.jpg)

## Ingredients

- 200 g Plain flour (普通面粉) — per serving
  - Tip: Choose all-purpose flour with a moderate protein content.
- 100 ml Boiling water (开水) — per serving
  - Tip: Freshly boiled water.
- 50 ml Cold water (冷水) — per serving
  - Tip: Room-temperature water.
- 15 ml Cooking oil (食用油) — per serving
  - Tip: Choose a vegetable oil with a mild flavor.
- 3 g Salt (盐) — per serving
  - Tip: Fine salt mixes more evenly.
- 1 piece Eggs (鸡蛋) — per serving
  - Tip: Fresh eggs.
- 30 g Lettuce (生菜) — per serving
  - Tip: Choose crisp, tender iceberg lettuce or loose-leaf lettuce.
- 30 g Ham (火腿) — per serving
  - Tip: Spam or sandwich ham can also be used.

### Optional

- 1 slice Cheese slices (芝士片)
  - Tip: Cheddar cheese or processed cheese slices both work.

## Tools

Large bowl, Damp cloth, Rolling pin, Skillet, Basting brush

## Method (6 steps)

1. **Make the Half-Boiled-Water Dough** — Place the flour in a bowl, add boiling water and stir into a shaggy mass. Add cold water and knead into a smooth dough. Cover with a damp cloth and rest for 20 minutes.
   - Duration: 25 min
   - Tip: Boiling water weakens the gluten, making the dough softer.
   - Tip: The resting time must be sufficient.
   ![Step 1: Make the Half-Boiled-Water Dough](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_shou-zhua-bing/step_1.jpg)
2. **Portion and Roll Out** — Divide the dough into portions of about 100g each, roll into balls, and flatten into thin sheets.
   - Duration: 5 min
   - Tip: Try to roll to an even thickness.
   ![Step 2: Portion and Roll Out](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_shou-zhua-bing/step_2.jpg)
3. **Brush with Oil for Layers** — Brush the surface evenly with cooking oil, sprinkle with salt, and roll into a snail shape. Let it rest for 10 minutes.
   - Duration: 15 min
   - Tip: Brush the oil evenly; this is key to creating layers.
   ![Step 3: Brush with Oil for Layers](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_shou-zhua-bing/step_3.jpg)
4. **Shape Again** — Roll the dough out again into a thin, evenly thick pancake.
   - Duration: 3 min
   - Tip: Use a light touch so you don't flatten the layers.
   ![Step 4: Shape Again](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_shou-zhua-bing/step_4.jpg)
5. **Pan-Fry the Pancake** — Heat a pan with oil and pan-fry on low heat until both sides are golden and bubbling.
   - Duration: 5 min
   - Tip: While frying, gently press inward with a spatula to make the layers more distinct.
   ![Step 5: Pan-Fry the Pancake](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_shou-zhua-bing/step_5.jpg)
6. **Assemble the Final Dish** — Layer the fried pancake with fried egg, lettuce, ham, cheese slices, and other toppings, then roll up.
   - Duration: 2 min
   - Tip: Keep the total weight of toppings under 100g.
   ![Step 6: Assemble the Final Dish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/breakfast_shou-zhua-bing/step_6.jpg)

## Tips

- Mixing boiling water and cold water when making the dough helps improve the dough's tenderness.
- The dough should rest for at least 20 minutes; otherwise, it will be difficult to roll thin.
- Adjust toppings to taste, but keep the total weight under 100g.
- Leftover raw dough can be refrigerated for up to 24 hours. Bring to room temperature and roll flat before use.

## Overview image

![Hand-Torn Pancake — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/breakfast_shou-zhua-bing_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/breakfast/手抓饼.md

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---

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