Step 1: In a mixing bowl, add 500g flour and 5g salt. Pour in 300g warm water (30–40°C), and mix with chopsticks until shaggy.

Step 2: Knead into a rough dough (it will be sticky — that's normal). Cover with plastic wrap and rest for 5 minutes.

Step 3: Knead again until smooth and elastic. Divide into 8 pieces (about 85g each). Roll into balls and place in an oiled bowl. Spray a little oil on top, cover, and rest for at least 30 minutes.

In a bowl, combine ground beef with soy sauce, five-spice powder, oyster sauce, white pepper, salt, and chicken bouillon powder. Stir in one direction until sticky.

Step 1: Take a rested dough ball and flatten on a lightly floured board. Roll into a 10cm circle with slightly thinner edges.

Step 2: Add about 30g filling in the center. Flatten with a silicone spatula and sprinkle scallions evenly (avoid spreading to the edges).

Step 3: Cut from the center to the edge of the circle. Roll the dough from the cut, tightening as you go, into a cone. Pinch the seam to seal.

Step 4: Place the cone seam-side down and flatten gently into a pancake shape.

Step 1: Roll the pancake into a 12–14cm circle evenly. Don't press too hard.

Step 2: Brush with water and sprinkle with sesame seeds. Press lightly so they stick.

Step 3: Place each on silicone parchment (or regular parchment), stacking with paper in between to prevent sticking.

Skillet Method:

Heat a nonstick skillet with a thin layer of oil. Add a pancake and cook on low heat, covered.

Flip once golden and cook the other side until golden, about 5–6 minutes total. Check occasionally to avoid burning.

Air Fryer Method:

Preheat to 180°C. Place pancake in the basket (you can keep the parchment). Brush lightly with oil.

Air fry at 180°C for 8–10 minutes, flipping halfway through.