Adapted and retrieved from 小高姐’s YouTube video.
- 2.5 cups all-purpose flour
- 1⁄4 tsp salt
- 1⁄3 cup boiling water
- 2⁄3 cup room temperature water
- 1 tablespoon oil (vegetable is fine)
- 4 spring onions
- dash of five-spice powder
Note: to make this from scatch, this basically includes:
- star anise
- Sichuan peppercorn
- fennel seeds
- pinch of salt
- 2 tbsp all-purpose flour
First, mix in the flour, salt, boiling water, and boiling water into a large bowl. Knead it together until it becomes a soft dough. Cover and let it rest for 20 minutes.
(Down time: 20 min)
Add some oil to make the bread softer. It should have its gluten developed. Knead it until you can’t see the oil anymore. Now, split it into 6 pieces, roll them out into oblong shapes, and press them flat. Put some oil into a plate and then cover the dough in the oil. We’ll cover it and let it rest for 2 hours.
Prepare the oil mixture. Heat some oil and finely chop the spring onions. Add the five-spice powder, salt, flour, and spring onion to a small mixing bowl. Pour the hot oil into the mix and stir. This cooks the spring onion and brings out the flavor.
(Down time: 2 hr)
After 2 hours, take the dough and roll it out from the middle. Spread the oil mixture onto the dough. Press the edge with your fingers to make it very thin, then start to fold it up. While folding, pat it down every step to ensure there aren’t any air pockets. Near the end, use a rolling pin to roll out the ends and fold them up into the middle. With the last bit of dough, fold it up and wrap it up before pressing it down. Now turn it upside down and take the four corners in underneath the dough to make it round. Pat it down to make a patty.
Repeat for all the mixtures.
When ready to fry, heat some oil on a cast iron and roll out a patty. It should be very thin. Cover the pan with a lid to prevent the steam from leaving. Flip when light brown; this should take very little time (about a minute) since it’s very thin.