# 我家面粉从不蒸馒头，教你这样做，一次做4个，出锅瞬间被扫光！

Source: https://www.youtube.com/watch?v=B1_hkFfiYgY
Recap page: https://rapidrecap.app/video/B1_hkFfiYgY
Generated: 2026-01-29T22:32:57.503+00:00

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## Quick Overview

The video demonstrates how to make multi-layered, soft, and flaky scallion pancakes (Cong You Bing) using a cold-proof/refrigerated dough technique, resulting in a golden, layered pancake with soft egg and intense scallion flavor that remains soft even when cold.

**Key Points:**
- The main dough uses 400g of medium-high gluten flour, mixed with 4g of salt for elasticity, and is divided into two parts: one half mixed with 180ml of boiling water (approx. 80°C) and the other half with 100ml of cold water, then combined and kneaded after adding 20g of cooking oil.
- The combined dough is kneaded until smooth, rested for 10 minutes, then kneaded again until very smooth, formed into a log, and divided into four equal portions.
- Each portion is rolled into a rectangle, spread with a savory oil paste (made from 30g flour, 3g salt, 1g pepper heated with 40g hot oil), rolled up like a Swiss roll, and then shaped into a small round dough disc.
- The dough discs are rested again (covered for 2 hours, or refrigerated overnight for better results), then flattened into thin pancakes the size of the pan.
- The pancake is cooked on high heat in a greased pan for one minute per side, then flipped, topped with a mixture of three eggs whisked with scallions, spread evenly, and cooked until the egg is set and both sides are golden.
- After cooking the egg side, the pancake is flipped again, topped with two spoonfuls of egg mixture, spread, and cooked until the egg is set and golden, then brushed with a thin layer of oil to retain moisture.
- The final product is a very flaky, soft pancake with a rich scallion aroma, which remains soft even after cooling, making it an excellent choice for breakfast.

![Screenshot at 00:47: The perfectly kneaded dough ball is shown resting in the bowl, demonstrating the smooth texture achieved before the final shaping steps.](https://ss.rapidrecap.app/screens/B1_hkFfiYgY/00-00-47.jpg)

**Context:** This is a cooking tutorial demonstrating a specific method for making layered scallion pancakes (Cong You Bing) that emphasizes achieving exceptional flakiness and softness, partly by using a combination of hot and cold water in the initial dough mixing and by cold-proofing the dough overnight for optimal gluten development.

## Detailed Analysis

The tutorial begins by preparing the main dough for the flaky pancake base. Start with 400g of medium-high gluten flour, add 4g of salt to improve elasticity, and divide the flour mixture in half. The first half is mixed with 180ml of boiling water (around 80°C), and the second half is mixed with 100ml of cold water. After mixing these two parts, 20g of cooking oil is added, and the mixture is kneaded into a rough mass, which is then mixed using chopsticks until it forms cotton-like clumps, then kneaded into a shaggy dough. This dough rests for 10 minutes, after which it is kneaded again until smooth, formed into a log, and divided into four equal portions (00:59). Each portion is rolled out into a rectangle, brushed with a savory oil paste (prepared from 30g flour, 3g salt, 1g pepper mixed with 40g hot oil), rolled up tightly to create layers, and then shaped into a round disc (02:31). These discs rest, covered, for 2 hours, or preferably overnight in the refrigerator for better results (01:28). For the filling, three eggs are cracked into a bowl and whisked with a handful of chopped scallions (02:49). After the dough has rested, one disc is taken out, flattened slightly by hand, and then rolled out thinly using a rolling pin until it is about the size of the electric griddle pan (03:10). The thin dough is rolled up again after being spread with the savory oil paste (02:08). The resulting log is coiled and sealed at the bottom (02:28). This coiled dough is then slightly pressed flat (03:06) and placed on a preheated, oiled electric griddle on high heat (02:56). It is cooked for one minute, flipped, and then the egg mixture (two spoonfuls) is spread over the cooked surface (03:37). It is cooked until the egg sets and both sides are golden brown (03:53), then brushed with a thin layer of oil to lock in moisture (03:56). The final product is a flaky, multi-layered pancake with soft, golden egg and strong scallion flavor, which remains soft even when cold.

### Dough Preparation (Hot & Cold Water Method)

- 400g flour divided; half mixed with 180ml hot water (~80°C), half with 100ml cold water
- 20g oil added during kneading
- Rested 10 min, then kneaded smooth
- Divided into 4 portions

### Layering and Proofing

- Each portion rolled thin, spread with oil paste (flour, salt, pepper, hot oil)
- Rolled into a log and coiled into a disc
- Proofed for 2 hours (or overnight in fridge) for elasticity

### Savory Oil Paste Ingredients

- 30g flour, 3g salt, 1g pepper mixed with 40g hot oil

### Assembling and Cooking

- Flattened coiled dough cooked on high heat for 1 min per side
- Flipped, topped with 2 spoonfuls of whisked egg and scallions
- Cooked until egg is set and golden on both sides
- Brushed with oil to seal moisture

### Final Result

- Flaky, multi-layered pancake with soft, golden egg filling and rich scallion aroma; remains soft when cold.

![Screenshot at 00:04: The initial step showing 400g of flour being measured into a bowl, ready for mixing.](https://ss.rapidrecap.app/screens/B1_hkFfiYgY/00-00-04.jpg)
![Screenshot at 00:11: The demonstration of dividing the flour and adding 180ml of hot water \(80°C\) to half the flour mixture to start the scalded dough process.](https://ss.rapidrecap.app/screens/B1_hkFfiYgY/00-00-11.jpg)
![Screenshot at 01:01: The main dough log is cut into four equal portions using a bench scraper.](https://ss.rapidrecap.app/screens/B1_hkFfiYgY/00-01-01.jpg)
![Screenshot at 01:37: Hot oil \(40g\) is poured over the flour, salt, and pepper mixture to create the savory oil paste for layering.](https://ss.rapidrecap.app/screens/B1_hkFfiYgY/00-01-37.jpg)
![Screenshot at 03:18: The thin, layered dough sheet is carefully placed onto the hot, oiled electric griddle.](https://ss.rapidrecap.app/screens/B1_hkFfiYgY/00-03-18.jpg)