Shaobing

In a large bowl, combine 150g All-purpose flour and 3g Salt. Gradually add 100g Hot water (approximately 80-90°C), mixing with chopsticks until shaggy.

Add the remaining 180g All-purpose flour and 60g Cold water to the bowl. Knead until a rough dough forms.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.