Cong You Bing Pancake

Add 580 g of all-purpose flour to large bowl

Add 50 g of tapioca starch and 10 g of salt

Mix to combine

Boil 250 ml of water. Add while mixing to begin forming dough

Add 120 ml of room temperature water

Knead to form homogenous dough

Add 1 tsp of soybean oil

Knead dough to form ball

Cover dough with cloth and rest for 30m to fully hydrate

Shape dough into a ball

Roll out dough

Divide into 80 g balls

Transfer to tray and cover with cloth. Pancake dough is ready

Finely slice green end of 10 scallions

Finely slice the white part of the scallions. Combine all sliced scallions

Add 25 g of salt to bowl

Add 7 g of black pepper

Add 1 tsp of MSG

Mix to combine

Grease a clean surface with 1 tbsp of soybean oil

Roll out dough until it forms a thin rectangle

Grease dough with ½ tbsp of lard

Season with 2 pinches of the salt, pepper and MSG mix

Add 3 tbsp of slice scallions

Carefully roll the dough maintaining tight form

Roll dough over itself and press firmly

Rest in refrigerator for 30m to release gluten tension

Roll into a round shape 1 cm thick

Add 3 tbsp of soybean oil to hot skillet

Fry pancakes until golden on both sides

Pancakes are ready, enjoy!