Sesame shaobing

Name: Sesame shaobing
Yield: 3
Ingredients: 300 g Flour for dough; 3 g Dry yeast; 3 g Sugar; 180 g Lukewarm dough water; 20 g Oil for dough; 30 g Flour for pastry paste; 2 g Salt; 4 g Thirteen-spice powder; 20 g Oil for pastry paste; A thin coating White sesame seeds; A thin coating Oil for griddling

Layer a spiced flour-oil paste into dough, coat with white sesame and griddle until cooked.

~45 minestimated time3servings6clear steps

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Let’s make it.

Follow the food, not just the clock.

01
Mix and relax the dough
Combine the dough flour, yeast, sugar, lukewarm water and dough oil. Knead, cover and rest for 10 min. Follow the yeast’s water-temperature guidance; this short rest checks relaxation, not full proofing.
Look for
The covered dough holds together and can be rolled without strong spring-back.
Mixing & beating ↗
02
Mix the pastry paste
Mix the pastry flour, salt, spice and pastry oil into a smooth spreadable paste without dry clumps.
Look for
The paste is smooth and spreadable, not watery.
Mixing & beating ↗
03
Roll and divide the layers
Roll the dough into a rectangle, spread the paste and roll from a long side. Divide into similar portions, fold and pinch closed. The original batch makes about seven breads; adjust the count with the ingredient batch.
Look for
Each portion has layers with the paste enclosed.
Preparation ↗
04
Coat with sesame and flatten
Brush one side lightly with drinking water, press into sesame seeds and gently roll into evenly thick rounds.
Look for
The sesame adheres and the breads are evenly thick.
Preparation ↗
05
Griddle as the appliance directs
Preheat the griddle as directed, lightly oil the surface and breads and use an appropriate flatbread setting. In a frying pan, use medium-low heat and turn as needed. Check after any alarm: centers must have no wet raw dough and sesame should be golden, not burnt.
Look for
Both sides are golden, the centers cooked and the sesame unburnt.
Pan-frying ↗
06
Remove and cool briefly
Remove with a spatula, cool briefly and break one open to inspect the layers.
Look for
The inside has cooked layers without sticky raw dough.
Preparation ↗

Recipe sources & image information

Adapted from HowToCook / 芝麻烧饼 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.