Key: Proper softness and resting time

Add 3g salt to the flour and stir to combine.

Use chopsticks to draw a line in the flour, dividing it into two halves.

Slowly pour 90g boiled water into one half while stirring with chopsticks to form clumps (this is the scalded portion).

To the other half, add 90g room-temperature water while stirring to form a rough dough.

Combine both halves and knead into a smooth dough. If it feels rough, cover with plastic wrap and rest 10 minutes before kneading again.

Cover and let the dough rest for 30 minutes.

Key: Thick enough to avoid leaking

In a small bowl, mix 30g flour, 2g salt, and 2g Five-Spice powder.

Pour in 50g cooked/hot oil (heat oil until smoking, then cool slightly) and stir quickly into a thick, pourable paste.

Key: Clear layers and a tight seal

Divide the rested dough into 3 equal pieces, and roll each into a ball.

Roll one ball into a 15cm circle about 2mm thick, with slightly thinner edges.

Spread the oil paste evenly, then sprinkle chopped scallions in a thin layer (don't pile).

Cut the circle into 7 pizza-style slices, leaving one larger triangle uncut as a wrap layer.

Starting with the cut pieces, fold each segment toward the center one by one. Finally, use the reserved larger piece to wrap over all the folded layers and pinch the bottom seam tightly to seal.

Roll the dough gently into a flat disc. Brush the top with water, sprinkle with sesame seeds, and roll lightly to press them in without tearing the layers.

Key: Gentle heat to keep moisture and crispness

Heat a nonstick pan over low heat with a thin layer of oil.

Add the pancake and lightly brush or spray the top with oil.

Cook for 3 minutes, flip, then cover and cook another 3 minutes, until both sides are golden.

Total time is about 6–8 minutes.

Slice and enjoy hot.