Sesame sauce pancakes

Overview

An old Beijing sesame sauce pancake. I took my daughter to Beijing last month and ate traditional sesame-sauce pancakes while boiling mutton. The taste was absolutely unforgettable. The sesame sauce biscuits are golden in color, crispy on the skin, soft in texture and rich in flavor.

Tags

• breakfast
• peeled white sesame seeds
• pure sesame paste
• sesame oil
• sichuan pepper powder
• warm water
• yeast
• baking soda
• fine sugar
• plain flour
• salt

Ingredients

Steps

1. 1 Weigh the flour, yeast, salt, caster sugar, and baking soda into a large bowl.

   

2. 2 Slowly pour 40 degree warm water into the flour, stirring while pouring

   

3. 3 Knead the dough until smooth, cover with plastic wrap and rest at room temperature for 20 minutes

   

4. 4 Prepare the sauce during the resting process. Put pure sesame paste into a small bowl

   

5. 5 Add sesame oil, salt and peppercorns

   

6. 6 Stir into a fine paste

   

7. 7 Sprinkle a little dry flour on the cutting board and roll the dough into a slightly thin rectangle

   

8. 8 Spread the sesame sauce evenly on top

   

9. 9 Roll up from one end, slightly tighter, there will be more layers

   

10. 10 Finally, pinch the mouth tightly to prevent the sesame paste from being exposed

    

11. 11 Cut the dough into approximately the same size with a knife

    

12. 12 Pinch all the cuts at both ends

    

13. 13 Arrange it into a round shape and roll it out gently with a rolling pin

    

14. 14 Brush the surface with a thin layer of soy sauce

    

15. 15 Dip the side brushed with soy sauce with white sesame seeds, and press the sesame sides of the two sesame cakes against each other to make the sesame seeds more firmly coated

    

16. 16 Place the prepared sesame cakes on the baking sheet, spaced a certain distance apart. Place in the middle rack of the oven and heat to 180 degrees for 20 minutes

    

17. 17 Serve hot after taking out the oven

    

18. 18 Finished product