Farewell to the long summer, Guangdong where I live finally enters a cool autumn.The lower temperature makes me more appetite. Then I tried this pancake with sesame paste which is one of my favorite ingredients today.
For people who live in Beijing of China, they can’t live without sesame paste all the year. People in northern China like to eat salty more than people in southern China, and sesame sauce is more with salt to show its taste. There are Such perfect combinations for using it to serve noodles, hot pot, and salad dishes. In well-know recipe Hot Dry noodles from Wuhan city, it is definitely the soul. Sesame paste and its mother sesame seeds in this pancake, what you can taste is a strong fragrance.
How to make the dough
Add pinch of salt and yeast in the flour to improve the dough’s toughness and softness. The water should be added slowly until it becomes a firm dough, don’t add too much. Then cover the dough and let the dough rest for 20-30 minutes. Chinese called it ” Reviving dough”. This step is important for all the Chinese recipes which includes a dough.
Use the oil to dilut the sesame paste
In order to better spread the sauce on the thin dough, use the vegetable oil to dilute the sesame paste beforehand. The sauce I mixed today is a bit like a liquid. Though the dough roll couldn’t be sealed for both ends, it does not affect its deliciousness at all.
Before baking
Brush the oil on the work bench. Use a dough stick to make the dough into a thin flat shape, then spread the sesame paste evenly, and roll it into a long cylinder(here if you roll the circles are more, then the pancake will have more layers.), cut into about 7 sections, seal every cylinder on both ends(if your mixed sesame paste is just like mine, never mind, you can skip this step), squash each cylinder. Let every round cake both sides stick with sesame seeds. Preheat the oven to 200 degrees，baking the pancake for 15-20 minutes. Everything is ok.
Chinese Pancake with Sesame Paste
Equipment
- oven
Ingredients
- For the dough
- 200 gram all-purpose flour
- 1/2 cup water about1/2 teaspoon salt
- Dried yeast about 2 gram
- 1/2 teaspoon salt
- For the sesame paste
- Pure sesame paste about 4 tablespoon
- Vegetable oil 1/2 teaspoon, more plus for brushing work bench
- 1/2 teaspoon salt
- Pepper powder 1/2 teaspoon or more if you like
- 1/5 cup sesame seeds for sticking with
Instructions
- Stirring the flour, salt, yeast in a big bowl with chopsticks, slowly add water when stirring, then make a dough, cover with plastic wrap or lid, let it rest for 20-30 minutes.
- Use the vegetable oil to dilute the sesame paste.
- Brush the oil on the work bench. Use a dough stick to make the dough into a thin flat shape, then spread the sesame paste evenly, and roll it into a long cylinder(here if the roll circles are more, then the pancake will have more layers.), cut into about 7 sections, seal every cylinder on both ends(if your mixed sesame paste is just like mine, never mind, you can skip this step), squash each cylinder. Let every round cake both sides stick with sesame seeds.
- Preheat the oven to 200 degrees，baking the pancake for 15-20 minutes. You’re done.
