Friday, March 25, 2022

【麻酱糖饼】Sesame Sugar Pancake


I made Beijing Traditional Pastry -- Sugar Puff not long ago and made a mental note to make this Sesame sugar pancake that I also liked. 

I used lesser brown sugar in my pancake, it still tasted very good though!


/450 克 中筋面粉 All Purpose Flour

/150 克 炒面(粉)


1/4  凉水

2/3  食油

1/2 杯/8 tbsp 红糖

1/4 小勺 食盐

3-4 大勺 芝麻酱 Optional


Ingredients:(Yield 15-20)
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
1/2 cup/8 tbsp dark brown sugar
1/4 tsp of salt
3-4 tbsp sesame paste (Optional)

1. 把一杯水在微波炉里加热1分钟成温水,倒入3杯或450 克的面粉,拌成面疙瘩状后缓缓加入1/4杯的凉水,和成稍软的面团,饧面30分钟。

2. 在一口铁锅内把一杯面粉小火炒香,这个过程很耗时,所以喜欢吃炒面的人可以批量制作。放到封密的罐子收藏。先中火炒炒,然后转小火,大约半个小时。至面粉成浅褐色微黄的颜色后摊凉,备用。

3. 做饼前,把1杯的炒面加入2/3杯食油,3-4大匙的芝麻酱和食盐拌匀,成熟油酥。

1. Heat 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, mix coarsely to form chunks.

2. Slowly add another 1/4 cup of cold (room temperature) water, continue kneading to form a soft dough. Let it rest for 30 minutes.

3. In a cooking wok/pan, roast a cup of all purpose flour at medium low heat until you could smell the faintly sweet, nutty flavor of roasted wheat, the flour should look a little yellowish almost resemblance maize/chickpea flour in color. 

4. If you plan to make this pastry more than once, roast the flour in bulk, let cooled and store in airtight container. It should last for about 2-3 weeks without changing its taste.

5. Before starting to make the pastry, mix 2/3 cup of vegetable oil, 3-4 tbsp of sesame paste and salt to the roasted flour, mix well to form a thick paste. This will be our oil dough.

4. 把面团切半擀开至大约1.5mm厚的大片,  在面片的下半部中间部分切开一刀。把1/4的油酥均匀地抹开,均匀撒上红糖。

5. 把右下方的面片向上对折后再向左折上,也抹上一些油酥,撒点红糖。再次对折把边捏好。再饧15-20分钟,稍微擀开。把剩下一半的面团也依次处理好。

6. 平底锅加热加点油烙饼。先加盖,3号火(中小火)每一面烙5-8分钟,或成金黄色后切成块状即可吃。

6. After 30 minutes, turn the dough out on a lightly floured work surface, roll the dough into a rectangular shape, about 1.5mm in thickness. 

7. Make a straight cut from the mid point of the sheet, only on the lower half of the sheet. Spread 1/4 part of the sesame paste evenly on the dough, evenly sprinkled some brown sugar on the sesame paste.

8. Fold the lower right side of the sheet upward, and fold it toward left, and spread some sesame paste and brown sugar on the surface, bring the lower part up to make a square pancake, lightly pinch the edges to seal. Let the pancake rest for 15 minutes before lightly rolling it out to make thinner pancake.

9. Heat a cooking pan and spread about 1 tsp of oil, pan fry the pancake at medium heat and cook each side about 5-8 minutes until golden brown in color.

10. Cut the pancake into smaller pieces and serve warm, it tastes best when the brown sugar filling is still melting... but beware! It is very hot in temperature, make sue not to burn your tongue!


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