Terumi Morita
May 22, 2026·Recipes·1 min read · 205 words

Cong You Bing

Cong You Bing is a layered scallion pancake made with hot-water dough, known for its flaky texture and distinct scallion flavor.

Contents（4項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Autopilot guard summary
  4. 04Terumi Brain v1 review
A round golden flaky pancake cut into wedges, showcasing layered scallion-oil striations and scattered green scallion specks.
RecipeChinese
Prep20m
Cook15m
Serves4 人分
LevelMedium

Ingredients

  • 250 g all-purpose flour
  • 150 ml hot water
  • 2 tbsp vegetable oil
  • 4 scallions, finely chopped
  • 1 tsp salt
  • additional oil for frying, to taste

Steps

  1. In a mixing bowl, combine the flour and salt. Gradually add hot water while stirring with chopsticks or a fork until the dough starts to come together.

  2. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 20 minutes.

  3. Roll the rested dough into a rectangle, about 1 cm thick. Brush the surface with 1 tbsp of vegetable oil and sprinkle evenly with chopped scallions.

  4. Starting from one end, roll the dough tightly into a log, then coil the log into a spiral shape. Flatten gently with your hand.

  5. Using a rolling pin, roll the coiled dough into a flat round pancake, about 0.5 cm thick.

  6. Heat a non-stick skillet over medium heat and add enough oil to coat the bottom. Fry the pancake for about 3-4 minutes on each side until golden brown and crispy.

  7. Remove from heat, cut into wedges, and serve hot.

Why this works

Using hot-water dough is essential for creating a tender and pliable base, facilitating effective lamination. The hot water aids gluten development, resulting in a manageable dough that resists tearing. The scallion-oil paste contributes flavor and forms the characteristic layers of Cong You Bing. If the dough feels dry while rolling, lightly sprinkle it with water to aid stretching. Frying at medium heat ensures a crispy exterior while keeping the inside tender. If the pancake breaks during frying, gently press it back together and continue cooking; it will still be acceptable. This technique serves as an introduction to lamination in dough making.

Autopilot guard summary

  • truth: approved
  • quality: approved (score 100)
  • similarity: approved (score 0.063 vs pajeon)
  • regulatory: approved
  • image: approved

Terumi Brain v1 review

  • grade: B · overall 81/100 · readiness needs_minor_edits
  • scores: chef=100 science=60 repair=95 culture=95 safety=100 taste=42 mon=60 geo=95

Suggested enhancements

  • One science term (Maillard, emulsion, denaturation, etc.) earned in context would raise the explanation.
  • Naming one or two taste axes (salt / acid / fat / umami / aroma / texture) makes the dish's structure visible.

Brain-suggested book

  • The Japanese Home-Cooking Code: Unlocking Flavor (home-cooking-code-en)