A friend of mine posted his grand mother's recipe of this traditional Beijing pastry in a forum that I often. Though I never have this pastry before and have absolutely no idea how it (should) taste. I decided to give it a try.
For I have this heartfelt feeling for anything traditional, especially those inherited from our fore-parents, those passes on to generations only by word of mouth...
The original recipe posted by my friend was without precise measurement, like his grandmother, he too goes by gut feeling. So I decided to come up with my version of measurement for record sake.
I did sent a few of this pastry to two of my Beijing friends to try, their comments? Superb! Just like how it should taste like back home... So I guess this is a safe recipe ehh...
3 cup/450gms All Purpose Flour
1 cup/150gms roasted all purpose flour
1 cup warm water
1/4 cup cold water
2/3 cup vegetable oil
1 cup/16 tbsp dark brown sugar
2-3 tbsp sesame paste （Optional）
In a cooking wok/pan, roast a cup of all purpose flour at medium low heat until you could smell the faintly sweet nutty flavour of roasted wheat, the flour should look a little yellowish almost resemblance maize/chickpea flour's colour.
If you plan to make this pastry more than once, roast the flour in bulk, let cold and store in airtight container. It should last for about 2-3 weeks without changing its taste.
Before starting, mix 2/3 cup of vegetable oil, 2-3 tbsp of sesame paste to the roasted flour, mix well to form a paste. This will be our oil dough.
Heat up a cup of water in microwave for about 1 minute to make warm water, in a mixing bowl, add 3 cups or 450 gm of all purpose flour, knead coarsely to form chunks.
Slowly add another 1/4 cup of cold (room temperature) water, continue kneading to form a soft dough. Let it rest for 30 minutes.
After 30 minutes, turn the dough out to a lightly floured work surface, roll dough into a rectangle shape, about 1.5mm in thickness. spread the oil dough evenly on it. Begin with the long edge nearest to you, roll the dough into a cylinder, cut it into 15-20 equal parts, the number of parts will determine the size of your pastry. Let it rest for 15 minutes.
（Note：it is important to let the pastry dough rest for 15 minutes here, else it will be difficult to shape.）
Press and roll out the pastry and wrap in 1 tbsp of brown sugar. Place the folding side down, flattened the pastry using your palm to form a round flat bread.
Heat up a cooking pan, add about 1 tsp of oil, pan fry the pastry at medium, each side about 10-12 minutes. Or until golden brown in colour.
Serve warm, it taste best when the brown sugar filling still melting... but beware! it is very hot in temperature .Don't burn your tongue!
中文版，For Chinese，Click --》糖酥饼