Exclusive Silk Pancake

Name: Exclusive Silk Pancake
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 300 g All-purpose flour; 2 g Salt; 100 g boiling water; 100 g Cold water; to taste shortcrust pastry

Intricately layered silk pancake made from hot-water dough brushed with oil paste, coiled into fine threads and pan-fried until the delicate strands turn crisp outside yet stay tender within.

30 minNewEasy Staple Food Pan-fry Savory & Fragrant

Instructions

1
Finished product image.
2
300 grams of flour, 2 grams of salt.
3
Pour 100 grams of boiling water over the flour and stir evenly, then add 100 grams of cold water.
4
Knead the dough well, divide it into portions of 100 grams each, roll into long strips, and brush the surface with oil. Seal in a plastic bag and let it rest for about 30 minutes.
5
Take a piece of dough and roll it into a thin rectangular sheet, then spread a layer of oil paste (made by mixing an appropriate amount of flour with salad oil into a thin batter).
6
Cut into shreds with a scraper.
7
Roll up from one side with a scraper.
8
Stretch the noodles to about 40 centimeters, and coil them from both ends, but don't roll them too tightly.
9
Stack them together and press flat by hand.
10
Brush a layer of oil on the surface and let it rest for about 10 minutes.
11
Roll the dough into a round shape.
12
Cook over medium-low heat, using an appropriate amount of oil in the pan. Once the pan is heated, place the dough in it, brush a layer of oil on the surface to lock in the moisture.
13
Pan-fry until golden, flip to cook the other side, both sides golden, then take it out of the pan when done, and while hot, use a spatula to create layers.
14
Finished product image.
15
The outer layer is crispy, and the inside is soft and fluffy.