In a large bowl, add 300g of all-purpose flour and 3g of salt. Mix the flour and salt evenly. Salt helps improve the gluten structure of the dough, giving the pancakes a chewy texture.

Using chopsticks, roughly divide the flour mixture into two portions. Slowly pour 100g of boiling water into one portion of the flour, stirring quickly with the chopsticks until it forms a flaky texture.

In the second portion of flour, add 90g of room temperature water. Stir again with chopsticks until the mixture becomes flaky.

Transfer the dough to your work surface and knead it into a smooth, soft dough. The dough should be smooth, non-stick, and elastic. Set it aside to rest.

Divide the dough into 16 equal portions, shaping each into a ball.

Grease the inside of a mold (such as a baking tray or steaming tray) with a thin layer of cooking oil. Place the dough balls into the mold, and brush the tops of each ball with a layer of oil. This prevents the dough from sticking together while it rests and helps keep the dough moist.

Cover the mold with plastic wrap or a damp cloth and allow the dough to rest for about 30 minutes. This resting time will make the dough easier to roll out.

In a small bowl, combine 1 tsp of all-purpose flour with 2 tsp of cooking oil. Stir until it forms a smooth, consistent paste.

Once the dough has rested, take 5 dough balls from the mold and place them on a lightly floured surface. Use your palm to gently flatten each one.

Brush each of the 4 flattened dough pieces evenly with the prepared oil paste. Be sure to apply the oil paste evenly to cover all the surface areas.

Stack the 4 pieces that have oil paste on top of each other, placing the last (un-oiled) piece on top. Press gently on the stack to flatten it slightly.

Hold the dough stack with both hands and gently pinch the edges together.

Use a rolling pin to roll the dough stack into a thin, round pancake. Roll gently and evenly from the center outwards, aiming for a thin pancake. Be careful not to tear the dough.

Add water to your steamer and bring it to a boil over high heat. Once the water is boiling, place the rolled-out pancakes into the steamer and steam them for 5 minutes. Don't steam for too long—over-steaming will make the pancakes too soft, and under-steaming may leave them uncooked.

After steaming, remove the pancakes from the steamer and place them on a work surface. Place a plate over the pancakes and use a knife to trim off any excess edges. Just peel off each Peking Duck Pancake one by one.