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Homemade Layered Chinese Hamburger Dough

groups4 servingsspeedMediumcountertopsPrep: 40 minsskilletCook: 10 minsscheduleTotal: 50 minsoutdoor_grillPan-fried

Allergens:warningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

schedulePrepare in advance

circleDough portions need to be oiled and rested in advance for over 40 minutes40min

Active Cooking

00:00:05

Prepare 300g of plain flour in a bowl
Add 3g of salt to increase dough elasticity
Mix well and pour in 180g of warm water around 50 degrees to knead the dough
Stir into flakes and knead by hand until it forms a dough

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Watch out

Do not let the water temperature be too high when adding warm water, otherwise the flour will be scalded and lump. Otherwise, the dough texture will be ruined.

Ingredients:all-purpose flour (300 g)Salt (3 g)Warm water (60°C) (180 g)

Tools:bowlchopsticks

Waiting Time

00:00:22

Cover with a lid after the dough forms a ball without dry flour
Let the dough rest for ten minutes

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Watch out

The resting time must be sufficient, otherwise the dough will be too elastic to roll thin later. Otherwise, the dough will spring back constantly.

Tools:pot lid

Active Cooking

00:00:25

Transfer the rested dough to the cutting board and knead it
Knead the dough until smooth and delicate
Directly roll the dough into a long strip
Divide evenly into four dough portions
Pick up a dough portion, shape it, and roll it long

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Watch out

Knead the dough thoroughly until the surface is smooth, otherwise the inner structure of the dough will be uneven and affect puffiness. Otherwise, the layers won't separate well.

Tools:cutting boarddough scraper

Waiting Time

00:00:50

Brush the cutting board with 10g of oil
Place the four dough portions on the cutting board
Brush a layer of oil on the surface
Cover with plastic wrap and let rest for over 40 minutes

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Watch out

The plastic wrap must be sealed well, otherwise the surface of the dough will dry out and form a crust, preventing stretching. Otherwise, the dough will tear when stretched.

Ingredients:Cooking oil (10 g)

Tools:plastic wrapbrush

Preparation

00:01:02

Add 30g of flour into a bowl
Add 2g of salt
Add 2g of five-spice powder
Add 30g of oil
Mix them thoroughly into a thin oil paste

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Watch out

The ratio of oil and flour must be right when making the oil paste, mix until flowing with no dry flour lumps. Otherwise, the layers will stick together unevenly.

Ingredients:all-purpose flour (30 g)Salt (2 g)five-spice powder (2 g)Cooking oil (30 g)

Tools:bowlspoon

Active Cooking

00:01:24

Add another 5 grams of oil to the cutting board
Gently press open the rested dough portion
First roll it wider with a rolling pin and then longer
Pick it up, support it with the left hand, swing it open, and stretch the dough sheet thin
Spread the mixed oil paste evenly
Roll it up from one end while stretching it

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Watch out

Apply force evenly when stretching the dough, otherwise uneven thickness will cause holes and oil leakage. Otherwise, the layers will fuse and won't flake.

Ingredients:Cooking oil (5 g)

Tools:rolling pincutting boardbrush

Active Cooking

00:02:13

warningStay safe

Concentrate when using a small knife to slice the dough to avoid blade cuts on fingers.

Stretch the rolled noodles longer
Use a small knife to cut several slits on the remaining part into fine strands
Spread oil paste on it again after cutting
This time roll a few times from the left and a few times from the right
Twist open in the middle, rotate along the grain, and twist it off
Tuck the bottom inward
Then press it flat into a dough cake

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Watch out

Do not cut too hard with the knife to sever the bottom, the head must remain connected. Otherwise, the multi-layer structure will fall apart.

Tools:kitchen knifecutting board

Waiting Time

00:03:22

Cover with plastic wrap after all dough cakes are made
Let them rest for another ten minutes

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Watch out

The second resting time of the dough cakes must be enough, otherwise the gluten will shrink when rolling and fail to shape. Otherwise, the flatbread will tear.

Tools:plastic wrap

Active Cooking

00:03:26

Roll the dough cakes into round flatbreads after resting for ten minutes
Apply force evenly to roll them thin
Do not roll too thin, maintain a certain thickness

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Watch out

Apply even force when rolling flatbreads, keep thickness moderate, too thin will destroy layers and make it dry and hard. Otherwise, the flatbread will lose its flaky texture.

Tools:rolling pincutting board

Active Cooking

00:03:44

warningStay safe

Use a spatula when flipping, avoid hot oil splashing to burn skin.

Preheat the frying pan and brush with 15g of oil
Put in the flatbread dough, use slightly more oil
Brush the surface with 5g of oil to lock in moisture
Cover with a lid and pan-fry on medium-low heat
Pan-fry for about 2 minutes until one side sets, flip and pan-fry the other side
Cover with a lid and pan-fry for another 2 minutes
Flip again when the other side is golden brown
Pan-fry until both sides are golden and crispy, and slightly puffed up before taking out

local_fire_departmentMedium-low heat, about 6 to 8 minutes

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Watch out

Must use medium-low heat when pan-frying, too high heat will char the surface while the inside remains raw. Otherwise, the flatbread will burn outside and stay raw inside.

Ingredients:Cooking oil (20 g)

Tools:spatulapot lidfrying panbrush