DAY 1
Knead Dough: Dissolve the starter discard in water (reserve ~15ml to adjust later). Add flour, salt, and oil. Knead until no dry flour remains. Rest for 20 minutes.

和面： 老面加入水攪散（留約15毫升水，後加）；加入中筋粉、鹽、油；揉至沒有干粉；靜置20分鐘。

Make the Roux: Combine oil, flour, salt, and thirteen-spice powder. Stir until smooth.

做油酥： 食用油、中筋粉、鹽、十三香；攪拌均勻。

Divide & Roll: Divide the dough into 8 equal portions. Roll each piece thin into a circle.

分割與擀薄： 面團分為8份，擀薄呈圓形。

Layer Pastes & Scallions: Spread roux and scatter chopped scallions as evenly as possible over the surface.

抹油酥、撒蔥花： 盡量均勻鋪開。

Roll into Cones: Cut a single slit from the center to the outer edge. Roll the dough around the center point into a cone shape. Pinch edges to seal and press down top-to-bottom to form a disk.

卷餅胚： 從圓心處往邊割斷面皮；以圓心為頂點卷起，呈圓錐狀；開口收口，按壓錐尖成餅胚。

Chill: Spray/lightly coat each disk with oil, wrap tightly in plastic film, and store in the refrigerator overnight.

冷藏： 保鮮膜噴少許食用油裹住餅胚入冰箱冷藏。

DAY 2
Preheat & Oil: Preheat a cast-iron skillet. Turn heat to medium-low, add cooking oil, then lay down the pancake disk.

熱鍋冷油： 預熱鑄鐵鍋；轉中小火後倒油；下餅胚。

Flatten to Fit: Lightly spray oil on the pancake's surface, cover with parchment paper, and press down firmly using a second flat skillet until it forms a uniform circle filling the pan.

壓制餅胚： 餅胚表面噴少許食用油；蓋上烘焙紙；用另一個平底鍋下壓，使餅胚呈完美的圓形。

Pan-Fry: Fry for 1–2 minutes per side first, then flip and cook for another 30–60 seconds per side until golden. Let cool briefly before serving.

煎制： 每面先煎1-2分鐘；再每面煎半分鐘到1分鐘；出鍋後冷卻片刻即可食用。