Soy flavour Chinese pancakes

Heat two teaspoons of oil in a sauce pot and toss it round the bottom.

Add the doubanjiang, soy bean paste and sweet soy bean paste and stir until it smells fragrant.

Add the grated garlic and ginger, stir, then the cooking wine and water.

Cook over medium and reduce until thickened, then stir in the toasted sesame seeds; it keeps a month in the fridge or six months frozen.

Mix the 250 g of flour with a quarter teaspoon of salt; dissolve the yeast in 125 g of warm water at about 100F.

Pour the yeast water in slowly, stirring with a chopstick, gather it into a dough and knead about 8 minutes until smooth.

Cover and rest 25 minutes -- a half-risen dough does not need longer.

For the second dough, mix 250 g of all-purpose flour with a quarter teaspoon of salt.

Pour in 140 g of boiled hot water while stirring with chopsticks, cover until it is cool enough to handle, then knead about 6 minutes and rest 10.

Combine the two doughs -- the half-risen one gives a soft middle layer and the hot water one a crispy outside -- and knead about 5 minutes, then rest 5.

Mix 1.5 tablespoons of all purpose flour with 1.5 tablespoons of vegetable oil until there are no lumps.

Divide the dough roughly into 6 pieces, keeping the rest covered.

Flatten and roll one piece to 6 or 7 inches, make a single cut to the centre, brush the oil flour mixture over it leaving the end bare, roll it into a cone, tuck the end under, stand it up and flatten it.

Flatten and roll that back out to 6 or 7 inches across.

Optional: wrap raw pancakes in plastic and freeze; fry them from frozen, allowing a little longer.

Oil the pan, place the pancake in and spin it by hand over medium low heat.

Press it down constantly so it does not inflate, flipping until both sides are golden brown with charred marks, six to eight minutes in total.

Brush the soy flavour sauce over every spot, sprinkle with spring onion and cut into pieces.