These incredibly soft and pliable Chinese spring pancakes are made with a high-hydration hot-water dough. No fancy techniques required – just simple steps for restaurant-quality results at home. Perfect for wrapping your favorite fillings!
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Super Soft Spring Pancakes (Shui Luo Mo) – High Hydration, All Hot-Water Dough
Other★ Easy40min
Ingredients
| Ingredient | Amount | Notes | |
|---|---|---|---|
| All-purpose flour | 500g | ||
| Salt | 5g | ||
| Boiling water | 450g | ||
| Cooking oil | 50g |
Cooking Steps
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Step 1
Add 500g all-purpose flour and 5g salt to a mixing bowl, then pour in 450g of boiling water.
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Step 2Immediately stir with chopsticks to form loose flour flakes.
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Step 3Let it cool slightly, then knead by hand into a smooth and elastic dough.
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Step 4Divide the dough into 60g portions, roll each into a ball, lightly coat the surface with a thin layer of oil. Cover with plastic wrap and let rest for 15 minutes.
