Ingredients:250 grams of flour, 100ml hot water (100 degrees), 50ml cold water.Seasonings: 50ml cooking oil, chopped green onions, 3 grams of salt.
How to make Hand-Grab Pancake



The method for making hand grab pancakeHand grab pancakeSteps:
Hand grab pancake preparation processMethod of mixing the flour (For detailed explanation on how to mix the dough, see here:Videoor text description "Three-Perfect" dough mixing method and failure rescue methods (with video attached))
1. Place the flour in a mixing bowl, gradually adding small amounts of hot water.
2. Stir with chopsticks until it forms snowflake-like lumps of dough.
3. Gradually add small amounts of cold water, stirring thoroughly to combine with the lumped dough.



4. Knead the mixed dough into a single piece.
5. Form it into a smooth dough ball.
6. Cover with a damp cloth and let rest for 30 minutes to an hour.
Wisdom Heart Experience and Insights
1. When mixing the dough, stir thoroughly after adding each small amount of hot water before adding cold water.
2. The purpose of using hot water is that the protein in the flour solidifies and releases moisture under heat,proteinmaking the gluten structure break down, while starch absorbs a lot of water to form a paste-like state which breaks down into monosaccharides and disaccharides.glutenThis results in a dough that is sticky and soft, with a semi-transparent appearance and poor coloration but fine texture and a sweet taste, making it easier to cook.
3. The snowflake-like lumps of dough should be adjusted for moisture by adding cold water gradually; stir well after each addition until no dry flour remains.
4. Adding cold water neutralizes the protein's heat-induced changes in the hot water, forming more and stronger gluten.This makes it easier to handle the dough without sticking.It also ensures a firm, strong, and flexible dough with high tensile strength.
5. The mixed dough should be allowed to rest before further processing.
Process of making Shanxi hand grab pancake
1. Divide the rested dough equally into two parts on the board, each about 125 grams.
2. Take one part and shape it into a smooth round piece with your hands, then use a rolling pin to stretch, flatten, and thin it until its thickness is approximately 1 millimeter.
3. Spread a layer of cooking oil evenly on the dough.
4. Sprinkle salt and chopped green onions evenly over the oiled surface.



5. Gently lift one corner of the dough and fold it towards the center, pressing lightly to seal.
6. Repeat steps 5 with the remaining three corners until they are all folded in this manner.
7. Fold the dough in half.
8. Flip the dough over.
9. After folding, you will notice it resembles a fan-shaped long strip.
10. Stretch the dough by pulling with both hands to about 1.5 times its original length and press slightly thinner.



11. Roll up one end of the stretched dough tightly.
12. Continue rolling until the other end, tucking it under the roll and placing the side with green onions facing upwards.13. Cover the rolled dough with plastic wrap for 10 minutes to relax.14. Remove the plastic wrap and press the relaxed dough flat with your palm, forming a pancake.
15. Cover again with plastic wrap for another 10 minutes to further relax.
16. Remove the plastic wrap and use a rolling pin to roll out the flattened dough into about 0.4CM thickness.
17. Place the pan on heat, then evenly spread oil over it using paper kitchen towel.



18. Place the rolled-out pancake in the pan and cook over medium-low heat.
19. When the bottom is firm enough to be flipped freely, turn the pancake over.
20. Gently press the pancake with a spatula while rotating it three times on the pan.
21. Repeat steps 18 and 19 twice more for a total of three flips and nine turns until both sides are golden brown.Griddlepan
19. Place the
griddle pan
on medium heat.
20. Use paper kitchen towel to apply oil evenly on the bottom of the pan.
21. Place the rolled-out pancake in the pan and cook over medium-low heat.
22. Cook until the bottom is firm enough to be freely flipped, then turn it over.
23. Gently press the pancake with a spatula while rotating it three times on the pan.
24. Repeat steps 21 and 22 twice more for a total of three flips and nine turns until both sides are golden brown.
Wisdom Heart Experience and Insights
1. Divide the dough according to your board size so you can handle it without spilling over, making operations easier.
2. Try to stretch the dough as thin as possible when rolling out for better texture.
3. Sprinkle salt, oil, and chopped green onions evenly on the dough; lifting each corner towards the center ensures even distribution of ingredients.
7.4. More folds can be made to form a fan shape, stretching into noodles which will result in more layers when fried.5. Allowing the rolled dough time to relax before pressing helps flatten it better.
6. Relaxing the flattened dough again ensures proper expansion and ease of rolling out.7. Heat the pan first then add oil, so the pancake does not stick easily.
8. Frequent flipping during cooking ensures even heat distribution, resulting in a golden-brown color.