Beijing sesame sauce pancake

Prepare flour and add 2 grams of baking soda to the flour (baking soda is optional)

Dissolve 5 grams of yeast powder with warm water of about 35 degrees

Pour into the flour and stir until it becomes crumbly

Knead into soft and smooth dough, cover and let rise for half an hour

$Beijing sesame sauce pancake step 4$

Prepare mixed sesame paste: 8 tablespoons sesame paste and 2 tablespoons peanut butter, mix well, add pepper powder and cumin powder (one part pepper and two parts fennel, stir-fry in a wok until fragrant, then roll or grind into powder) and appropriate amount of salt, mix well

Prepare some mixed soy sauce water (add a little water to the soy sauce, add some sugar or honey, and add a little dry flour to stick the sesame seeds more firmly)

After the dough has risen, knead it for a few times to deflate the air, then roll it into a rectangular sheet

Then spread the sesame paste on it. It is best if the sesame paste is slightly thicker and the white surface is not exposed as much as possible

Then stretch the noodles and roll them from bottom to top, so that the rolled layers will be thicker and thinner

Then divide it into several doses

Pinch both sides of the dosing tightly

Then bring the two sides together to tighten the mouth, press the button upside down and let it relax for two minutes

Then brush a layer of mixed soy sauce water on the cake base

Dip in sesame seeds one by one

Dip in sesame seeds and set aside

Then put it in the middle rack of the oven. If you don’t have an oven, use an electric pan with a little oil and fry both sides until golden brown

Heat the oven at 190 degrees for 20 minutes (according to your own oven temperature)

Finished product pictures

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