Egg-stuffed flatbread (ji dan guan bing) breakfast wrap

Stir 350 g all-purpose flour with 1/2 teaspoon salt; add 190 g water and pre-mix with a spatula.

Knead with the dough hook on low speed 8 to 10 minutes (or by hand) until soft, smooth and pliable.

For the you su, put 5 tablespoons flour and 1/2 teaspoon five-spice powder in a heat-proof bowl; heat 2 to 3 tablespoons oil in a sauce pot until slightly smoking and pour it in in batches, stirring to a thick paste.

Divide the dough into 6 even pieces, 85 to 90 g each; fold each in half repeatedly until smooth, then round it with the palm. Cover and rest about 10 minutes.

Dust a piece with flour and roll into a 4 to 5 inch wrapper, thinner at the edge; spread some you su in the middle and close it like a steamed bun with pleats, trapping no air; shape back into a smooth ball.

Cover and rest 30 minutes so the gluten relaxes. Meanwhile dice scallions, slice tomatoes and pan-fry sausage and bacon.

Dust a ball with flour, flatten with the palm and roll to about 8 inches; do not break any trapped air bubbles or it will not inflate.

Heat a big cast iron skillet over medium-low with a little oil spread with a spatula; transfer the bread on the rolling pin and cook until slightly translucent with bubbles in the middle layer, then flip.

Beat one egg with diced scallion (no salt). When the bread puffs up like a balloon, poke a hole and pour in the egg; move the bread to spread it and cook a couple of minutes until set. Repeat with the rest.

Assemble: lettuce, a piece of sausage, a couple slices of tomato and a piece of bacon on the bread, with sriracha and mayonnaise.