Add 3g salt to 300g flour in a bowl and mix well.

Use chopsticks to draw a line down the middle of the flour. Pour 90g boiling water into one half while stirring to create crumbs.

Gradually add about 90g of room temperature water to the other half and knead into a smooth dough. If it's rough, cover with plastic wrap and let rest for 10 minutes before kneading again.

Divide the dough into 6 equal parts. Shape into balls and place on an oiled plate. Brush the tops with oil and cover with plastic wrap. Let rest for at least 30 minutes.

Wash and dry the chives, then finely chop. Immediately drizzle with 10ml oil (2 tsp) and mix quickly to lock in moisture.

Peel and finely chop the carrot. Blanch for 1 minute to remove raw flavor, then squeeze dry.

Beat the eggs and scramble them in a hot pan with a bit of oil until set. Let cool.

Combine the chives, carrot, scrambled eggs, and shrimp paper in a bowl. Add 2g salt, 1g chicken bouillon (optional), and 1 tsp sesame oil. Stir gently in one direction to avoid excess water release.

Take one rested dough ball and flatten it by hand into a thin disk (about 0.3cm thick).

Add about 30g filling (1 heaping tsp) to the center. Seal like a bun and gently flatten into a patty. Avoid overfilling.

Heat a pan with a thin layer of oil over medium heat. Place the cake in the pan and cover with a lid.

Cook one side for about 2 minutes until golden, flip, and cook the other side for 1–2 more minutes until both sides are golden and puffed.