Pour the flour and salt into a bowl and add warm water (about 80 degrees).
Mix with chopsticks until it begins to look like the picture below. It is recommended that you make the dough for the cake softer, but not too sticky.
Knead by hand until smooth, and then cover with plastic wrap and let rest (It doesn’t need to be perfectly smooth, as it will soften when resting).
Use 24 grams of medium-gluten flour, 15 grams of vegetable oil and mix until no dry powder is formed. This is to be incorporated into the dough.
The dough is divided into small pieces and lightly pressed flat. I usually divide it into 55-60 gram pieces.
Take a piece of flour/oil mixture, and place in the center of the flattened dough.
Then pinch closed the opening, and lay back onto the counter (opening face-down).
Roll our with a rolling pin until it is about 6 inches in diameter, being sure to not roll out the flour/oil mixture.
Put a little oil in a non-stick pan, once heated, place a pancake in the pan for about 30 seconds.
Then turn to medium heat, let the cake slowly bulge, paying close attention.
Then turn the heat to low, poke the pancake with chopsticks, and quickly pour the egg that was broken in advance evenly on the pancake.
It is cooked until the egg is evenly cooked on top.
Use your favorite garlic sauce, sweet sauce, etc. to the pancake.
Add the ingredients such as potato, carrot, lettuce, roast chicken, Ham sausage(prepared in advance) and roll them up.