# 没想到南瓜也可以做手抓饼，酥脆又柔软，一层比一层香，做一次5天不起早，太香了！

Source: https://www.youtube.com/watch?v=LoKLkbfhmp0
Recap page: https://rapidrecap.app/video/LoKLkbfhmp0
Generated: 2025-12-30T00:35:08.923+00:00

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## Quick Overview

The video successfully demonstrates how to make layered, flaky pumpkin flatbread (bing) that remains soft even when cold, by incorporating steamed pumpkin puree into the dough and using a specific rolling and folding technique to create many layers.

**Key Points:**
- The recipe uses approximately 250g of peeled pumpkin, which is steamed and mashed into a puree (0:00-0:30).
- The pumpkin puree is mixed with 400g of flour, 4g of salt, and 20g of cooking oil to form a slightly soft dough (0:31-0:55).
- The dough is rolled into a long strip, spread with a scallion-oil mixture (made with 3g salt, 2g white pepper, and 40g flour, infused with 50g hot oil), folded top-to-bottom, and then rolled up into a snail shape (0:55-2:38).
- These layered dough pieces are lightly pressed and rolled thin (2:48-2:55), then layered with plastic wrap in between for storage (3:03).
- The flatbreads are cooked on a hot, oiled griddle, first cooking one side for one minute covered, then flipping and cooking the other side (3:20-3:37).
- The finished pumpkin flatbread is served with a fried egg, lettuce, and preferred sauce, resulting in a flaky, soft texture with a strong pumpkin flavor (3:38-4:37).

![Screenshot at 0:04: The initial preparation step shows a large piece of raw pumpkin, with the top cut off and seeds removed, placed on a wooden cutting board, ready for peeling and slicing.](https://ss.rapidrecap.app/screens/LoKLkbfhmp0/00-00-04.jpg)

**Context:** This video presents a detailed cooking tutorial by a creator named 'Xiao Li Mei Shi' (小颖美食) on making a unique style of flaky flatbread (bing) that incorporates pumpkin puree into the dough for natural color and flavor, aiming for a product that is crispy on the outside yet soft on the inside, even after cooling.

## Detailed Analysis

The video details the process for making a layered pumpkin flatbread (bing). The process begins by preparing about 250g of pumpkin: slicing it, steaming it for 10 minutes (0:14-0:21), and mashing it into a smooth puree (0:25-0:30). This puree is then mixed with 400g of flour, 4g of salt, and 20g of cooking oil (which ensures the resulting pancakes stay soft when cold) to form a slightly soft dough (0:34-0:55). The dough is shaped into a log and divided into 10 equal pieces (1:01-1:07), then each piece is re-rolled into a smooth ball (1:08-1:15). A scallion oil filling is prepared separately: chopped scallions are mixed with 3g salt, 2g white pepper, and 40g flour, then scalded with 50g of hot oil to release fragrance (1:37-1:55). Each dough ball is then flattened, rolled long, then wide (2:05-2:11), spread with the scallion oil mixture, folded top-to-bottom, and rolled up like a scroll to create many layers (2:12-2:38). These layered rolls are then flattened again and stacked between plastic wrap for easy separation later (2:48-3:07). The flatbreads are cooked on a hot griddle, brushed with oil, cooked covered for one minute, flipped, and cooked for another minute covered (3:20-3:37). Finally, a fried egg is cooked on the same surface, the pumpkin flatbread is placed on top of the egg, and the whole assembly is wrapped around lettuce and a sausage to create a ready-to-eat savory wrap (3:45-4:10). The final product is praised for its crispy exterior, soft, layered interior, and rich pumpkin aroma.

### Dough Preparation

- Peel and steam ~250g pumpkin until soft (0:04-0:21)
- Mash pumpkin, mix with 400g flour, 4g salt, 20g oil to form soft dough (0:31-0:55)
- Roll dough into a log, divide into 10 equal portions, and shape into balls (1:01-1:15)

### Scallion Oil Filling

- Mix chopped scallions with 3g salt, 2g white pepper, 40g flour, and pour 50g hot oil over it, stirring to create the aromatic filling (1:37-1:55)

### Layering Technique

- Flatten dough balls, roll into long strips, spread with scallion oil, fold top-to-bottom, and roll into a coil shape (2:05-2:38)
- Flatten coils, stack between plastic wrap for preservation (2:48-3:07)

### Cooking the Flatbread

- Cook each piece on a hot, oiled griddle for 1 minute covered, flip, and cook 1 more minute covered (3:20-3:37)
- The resulting bing is golden brown and flaky (3:38-3:44)

### Assembly

- Fry an egg on the griddle (3:45-3:50)
- Place cooked pumpkin bing on top of the egg (3:51-3:53)
- Add lettuce and sausage, then roll up to finish the savory wrap (4:00-4:10)

![Screenshot at 0:00: A large piece of raw pumpkin, top removed and seeds scooped out, sits on a wooden cutting board.](https://ss.rapidrecap.app/screens/LoKLkbfhmp0/00-00-00.jpg)
![Screenshot at 0:15: Steamed pumpkin slices are placed on a blue and white patterned plate, ready to be mashed.](https://ss.rapidrecap.app/screens/LoKLkbfhmp0/00-00-15.jpg)
![Screenshot at 0:43: Cooking oil is poured into the dough mixture while mixing flour into the pumpkin puree.](https://ss.rapidrecap.app/screens/LoKLkbfhmp0/00-00-43.jpg)
![Screenshot at 1:34: A large pile of finely chopped green scallions is shown on the cutting board.](https://ss.rapidrecap.app/screens/LoKLkbfhmp0/00-01-34.jpg)
![Screenshot at 3:52: The cooked pumpkin flatbread is placed on top of a freshly fried egg on the electric griddle.](https://ss.rapidrecap.app/screens/LoKLkbfhmp0/00-03-52.jpg)