The method of making large grilled pancakes is much like the small ones, the difference lies in submerging the entire dough in water after closing the seam and then gently flattening it with eight fingers.
To make the large pancakes crispy and crunchy, they must be pressed very flat and thin, testing the control of force.
The dough, once soaked, becomes infinitely stretchable but also easily punctured, requiring hands to be moistened for pressing.
Press to the thickness of half a finger, until the pancake is thin enough to reveal ingredients within, then sprinkle black sesame and place it in the oven for baking.
Different from the small pancakes, the large ones, due to their larger size, even bigger than a grown man's palm, and soaked, become soft and sticky like batter, hard to stick to the barrel walls requiring special techniques.
A mishap in action can easily deform or tear the pancake, necessitating a start over.
This is the most difficult stage.
