1Combine All-purpose flour, 150g Water, and 3g Salt in a large bowl. Knead for 10 minutes until a smooth, elastic dough forms. Cover and let the dough rest at room temperature for at least 60 minutes.
2While the dough rests, prepare the chili oil. Heat 200g Neutral cooking oil in a small saucepan over medium-low heat. Add 5g Sichuan peppercorns, 2 Star anise, 1 Bay leaf, 1 Cinnamon stick, 10g sliced Ginger, and 10g smashed Garlic. Infuse the oil gently for 15-20 minutes until the aromatics are fragrant but not burnt. Strain the oil, discarding the solids. Place Dried chili flakes in a heatproof bowl. Carefully pour the hot infused Neutral cooking oil over the Dried chili flakes. Stir and let cool completely.
