Hand-Torn Pancake

Method6 steps

1. 1

   Make the Half-Boiled-Water Dough

   半烫面制作

   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.

   面粉放入碗中，加入开水搅拌成絮状，再加入冷水揉成光滑面团，覆盖湿布静置 20 分钟。

   ⏱25 min

   • 💡 Boiling water weakens the gluten, making the dough softer.开水烫面可以降低面筋韧性，使饼皮更软
   • 💡 The resting time must be sufficient.醒发时间必须充足
   
2. 2

   Portion and Roll Out

   下剂擀制

   Divide the dough into portions of about 100g each, roll into balls, and flatten into thin sheets.

   面团分成每份约 100 克，搓圆，擀成薄片。

   ⏱5 min

   • 💡 Try to roll to an even thickness.尽量擀得厚薄均匀
   
3. 3

   Brush with Oil for Layers

   抹油起酥

   Brush the surface evenly with cooking oil, sprinkle with salt, and roll into a snail shape. Let it rest for 10 minutes.

   表面均匀涂抹食用油，撒上盐，卷成蜗牛状，松弛 10 分钟。

   ⏱15 min

   • 💡 Brush the oil evenly; this is key to creating layers.抹油要均匀，这是分层的关键
   
4. 4

   Shape Again

   二次成型

   Roll the dough out again into a thin, evenly thick pancake.

   面团再次擀成薄饼，厚度均匀。

   ⏱3 min

   • 💡 Use a light touch so you don't flatten the layers.力度要轻，不要把层次压死
   
5. 5

   Pan-Fry the Pancake

   煎制饼皮

   Heat a pan with oil and pan-fry on low heat until both sides are golden and bubbling.

   热锅中倒入油，小火煎至两面金黄起泡。

   ⏱5 min

   • 💡 While frying, gently press inward with a spatula to make the layers more distinct.煎的过程中可以用铲子轻轻向内挤压，使层次更明显
   
6. 6

   Assemble the Final Dish

   组合成品

   Layer the fried pancake with fried egg, lettuce, ham, cheese slices, and other toppings, then roll up.

   煎好的饼依次铺入煎蛋、生菜、火腿、芝士片等配料，卷起即可。

   ⏱2 min

   • 💡 Keep the total weight of toppings under 100g.配料总重建议控制在 100 克以内