# 面粉别蒸包子了，试试这样做，不油炸不用蒸，出锅比红烧肉还香！

Source: https://www.youtube.com/watch?v=wV7mH_fUybs
Recap page: https://rapidrecap.app/video/wV7mH_fUybs
Generated: 2026-02-07T17:35:24.715+00:00

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## Quick Overview

The video demonstrates a recipe for making flaky, layered scallion pancakes (Cong Hua Bing) that are crispy on the outside and soft inside, achieved by incorporating cornmeal into the dough and using a specific rolling and folding technique.

**Key Points:**
- The dough is made using 400g of flour, 4g of salt, and 220ml of warm water, with 15g of cooking oil added for elasticity and to prevent dryness.
- A savory filling ('oil crisp' paste) is prepared by mixing 40g of cornmeal with 3g salt, 5g five-spice powder, and 5g spicy fresh powder, then scalding it with 60g of hot oil and mixing in sesame paste.
- After the dough rests for an hour, it is rolled out, spread with the filling, rolled up tightly while stretching, and then shaped into small discs.
- The small dough portions are flattened slightly by hand, placed on a pre-oiled pan (electric griddle used), and cooked over high heat, covered for two minutes.
- After two minutes, the pancakes are flipped and cooked without a lid until both sides are golden brown and crispy.
- The final product is flaky, soft on the inside, and notably crispy on the outside, retaining flavor even when cold, thanks to the cornmeal inclusion.

![Screenshot at 00:40: The process of dividing the rested dough log into eight equal portions using a dough scraper, which is a critical step for portion control before shaping the individual pancakes.](https://ss.rapidrecap.app/screens/wV7mH_fUybs/00-00-40.jpg)

**Context:** This cooking tutorial, hosted by 'Xiao Li Mei Shi' (Little Grain Delicacies), details the step-by-step process for creating highly layered and flavorful scallion pancakes (Cong Hua Bing) without deep-frying or steaming. The key to achieving the desired texture—flaky layers and a crispy exterior—involves specific dough preparation (using cornmeal) and a precise rolling and folding technique for layering the dough with a savory, seasoned oil filling.

## Detailed Analysis

The tutorial begins by preparing the main dough: 400g of flour is mixed with 4g of salt for elasticity, and 220ml of warm water is gradually added while stirring until a shaggy mass forms. Then, 15g of cooking oil is kneaded in to ensure the resulting pancakes won't be dry or hard. The dough is kneaded until smooth and then set aside to rest for an hour, covered with plastic wrap. While the dough rests, the filling is prepared. This filling starts with 40g of cornmeal (used specifically because it makes the pancake layers easier to achieve), mixed with 3g of salt, 5g of five-spice powder, and 5g of spicy fresh powder. This dry mix is scalded with 60g of hot oil to release the aroma, then mixed thoroughly, and finally combined with a spoonful of sesame paste. Chopped scallions are mixed into this savory paste. Once the dough has rested, it is transferred to a cutting board (lightly oiled to prevent sticking), rolled into a long log, and divided into eight equal small dough balls. Each ball is shaped into a smooth round disc and set aside. Then, the dough portions are placed into an oiled pan (an electric griddle is used) and cooked over high heat, covered for two minutes. After two minutes, the pancakes are flipped, and the lid is removed. They are cooked, flipped repeatedly, until both sides are golden brown and crispy. The readiness is confirmed by pressing the pancake with a spatula; if it puffs up and springs back immediately without indenting, it is done. The final product boasts many flaky layers, a soft interior, and a crispy exterior that remains good even when cold.

### Dough Preparation

- 400g flour + 4g salt + 220ml warm water
- Add 15g cooking oil for elasticity
- Knead until smooth and rest for 1 hour

### Filling Preparation (Oil Crisp Paste)

- 40g cornmeal + 3g salt + 5g five-spice powder + 5g spicy fresh powder
- Scald with 60g hot oil
- Mix in sesame paste and chopped scallions

### Shaping the Dough

- Divide rested dough into 8 portions
- Shape into smooth rounds
- Flatten slightly by hand

### Cooking Process

- Place dough in oiled, preheated electric griddle (high heat)
- Cover and cook for 2 minutes
- Flip, remove cover, and cook until golden brown and crispy on both sides

### Final Result Check

- Pancake should puff up and spring back when pressed lightly with a spatula; results in flaky, soft interior and crispy exterior.

![Screenshot at 00:01: Pouring flour into a blue and white patterned bowl to begin the dough preparation.](https://ss.rapidrecap.app/screens/wV7mH_fUybs/00-00-01.jpg)
![Screenshot at 00:04: Adding salt to the mound of flour, with the subtitle indicating the purpose is to increase dough elasticity.](https://ss.rapidrecap.app/screens/wV7mH_fUybs/00-00-04.jpg)
![Screenshot at 00:13: The initial mixing of flour and water resulting in a shaggy, cotton-like mass before kneading.](https://ss.rapidrecap.app/screens/wV7mH_fUybs/00-00-13.jpg)
![Screenshot at 01:12: Adding cornmeal \(yellow powder\) to the bowl, which is noted as key for achieving flaky layers.](https://ss.rapidrecap.app/screens/wV7mH_fUybs/00-01-12.jpg)
![Screenshot at 03:00: Four round, layered pancakes cooking simultaneously on a black electric griddle, sizzling in oil.](https://ss.rapidrecap.app/screens/wV7mH_fUybs/00-03-00.jpg)