# 早餐别出去买了，1碗面粉加4个鸡蛋，简单一做，全家人都爱吃！

Source: https://www.youtube.com/watch?v=20nmn-wO4O0
Recap page: https://rapidrecap.app/video/20nmn-wO4O0
Generated: 2026-02-18T18:04:05.855+00:00

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## Quick Overview

The video demonstrates how to make layered scallion pancakes (Cong You Bing) using a cold-fermentation dough technique that involves dividing the dough, wrapping it in plastic wrap, and refrigerating it overnight, resulting in an extremely soft and flaky pancake that cooks in under three minutes.

**Key Points:**
- The dough is prepared using 400g of all-purpose flour, 4g of salt, 150ml of boiling water for half the flour (scalding method), and 160ml of cold water for the other half, plus 20ml of cooking oil added after mixing.
- After kneading into a soft dough (00:31), the dough is shaped into a log (00:38), wrapped in plastic wrap (00:47), and cold-fermented in the refrigerator overnight to achieve maximum softness (00:52, 01:34).
- The cold-proofed dough is divided into four portions (01:37), rolled thin (01:52), spread with homemade scallion oil sauce (01:56), rolled up tightly (02:03), and then coiled into a spiral shape (02:15).
- The coiled dough is patted flat (02:48) and rolled out again (02:53), then cooked on a pre-oiled, hot electric griddle for 40 seconds covered on high heat (03:05), then flipped.
- Two spoonfuls of whisked egg mixture (containing four eggs and chopped scallions, 02:33) are spread onto the cooked side (03:15), cooked until the egg sets and both sides are golden brown (03:32).
- The resulting scallion pancake is extremely soft with many layers (03:59), uses minimal oil, and the entire cooking process takes less than three minutes (03:44).

![Screenshot at 00:31: The dough has been kneaded into a smooth, soft ball after the addition of oil, ready to be rested and prepped for rolling.](https://ss.rapidrecap.app/screens/20nmn-wO4O0/00-00-31.jpg)

**Context:** This cooking tutorial, presented by '小颖美食' (Xiao Ying Meishi), details the precise steps for making soft, layered scallion pancakes (Cong You Bing) that are suitable for all ages, emphasizing a specific dough preparation method involving a combination of hot and cold water additions, followed by an overnight cold fermentation to enhance texture.

## Detailed Analysis

The video provides a detailed tutorial for making exceptionally soft and flaky scallion pancakes. The process begins with preparing the dough: 400g of all-purpose flour is mixed with 4g of salt, then divided. Half the flour is mixed with 150ml of boiling water (scalding method), and the other half is mixed with 160ml of cold water. After combining these mixtures, 20ml of cooking oil is added, and the mixture is kneaded into a soft dough (00:31). This dough is then shaped into a long log (00:38), tightly wrapped in plastic wrap (00:47), and left to cold-ferment overnight in the refrigerator (00:52), which is key to its final softness (01:34). The next day, the dough is divided into four equal parts (01:37) without further kneading, flattened by hand (02:48), and then rolled thinly (02:53). A homemade scallion oil sauce (prepared separately by frying scallions and Sichuan peppercorns in oil until golden, 01:13) is spread evenly over the rolled dough (01:58). The dough is then rolled up tightly into a log (02:03), coiled into a spiral shape (02:15), and allowed to rest for ten minutes covered in plastic wrap (02:24). The resulting coiled pieces are flattened again (02:48) and cooked on a preheated, oiled electric griddle (02:40). After cooking the first side for 40 seconds on high heat while covered (03:05), the pancake is flipped, and an egg mixture (four eggs whisked with chopped scallions, 02:33) is spread on top (03:15). The pancake is cooked until the egg is set and both sides are golden (03:32), resulting in a multi-layered, aromatic, and very soft final product (03:59) that is easy to make quickly once the dough prep is complete.

### Dough Preparation & Cold Fermentation

- 400g flour, 4g salt
- Half scalded with 150ml boiling water, half mixed with 160ml cold water
- Add 20ml oil, knead, shape into log, wrap, and refrigerate overnight (00:00-00:53)

### Layering and Shaping

- Dough divided into 4 portions
- Rolled thin, spread with scallion oil sauce
- Rolled into a log, coiled into a spiral (01:36-02:16)

### Aromatics Preparation

- Wok heated with extra oil, 30 Sichuan peppercorns fried until fragrant and removed
- Sliced scallions added and fried until golden brown (01:00-01:15)
- Egg mixture prepared by whisking 4 eggs with scallions (02:27-02:38)

### Cooking the Pancake

- Coiled dough flattened and rolled out
- Cooked on hot griddle for 40 seconds covered on high heat
- Flipped, topped with scallion-egg mixture (03:04-03:24)

### Final Steps & Result

- Cooked until egg sets and both sides are golden brown (03:28)
- Final product is extremely soft, layered, and fragrant, taking less than three minutes to cook (03:37-04:06)

![Screenshot at 00:04: Pouring the first portion of flour into the blue and white patterned bowl.](https://ss.rapidrecap.app/screens/20nmn-wO4O0/00-00-04.jpg)
![Screenshot at 00:12: Pouring boiling water into half the flour mixture, creating shaggy dough clumps.](https://ss.rapidrecap.app/screens/20nmn-wO4O0/00-00-12.jpg)
![Screenshot at 01:03: Adding Sichuan peppercorns to hot oil to create the aromatic oil base.](https://ss.rapidrecap.app/screens/20nmn-wO4O0/00-01-03.jpg)
![Screenshot at 02:15: The dough log is coiled into a tight spiral shape, forming the base structure for the layers.](https://ss.rapidrecap.app/screens/20nmn-wO4O0/00-02-15.jpg)
![Screenshot at 03:15: Flipping the partially cooked pancake and immediately spreading the scallion-egg mixture over the surface.](https://ss.rapidrecap.app/screens/20nmn-wO4O0/00-03-15.jpg)