Chinese Black Sesame Pancake 黑芝麻燒餅

Are you eating more snacks these days because of the pandemic? You are not alone. Snacking is very common when we have more time at home or in front of the TV or computer.

 

This is a healthy snack that every one loves.

“Water” dough 水皮:

150g/1 ⅔ cups all-purpose flour

30g/2½ tablespoons sugar

40g/2½ tablespoons vegetable oil

70-80g/⅓ cup water

“Oil” dough 油皮:

120g/1 cup all-purpose flour

30g/2 tablespoons vegetable oil

30g/2½ tbsp unsalted butter, softened to room temperature

Black sesame filling, store bought or homemade

1) Water dough: mix all the ingredients in a bowl. Knead for a few minutes. Cover and set aside for at least 15 minutes to wait for the gluten to relax.

2) Oil dough: mix the softened butter with the vegetable oil. Add the flour and mix until it forms a dough. Cover and set aside.

3) Preheat the oven to 350°F.

4) Divide the water and oil dough each into 10 equal pieces. 

5) Flatten a piece of water dough and use it to wrap a piece of oil dough. Roll it out into an oval shape with a rolling pin, then roll it up. Rest for 10 mins. Repeat the rolling one more time. Rest for another 10 mins.

6) Flatten the dough and put a piece of the filling in and seal. Gently roll out into round shape.

7) Wet one side of the pancake with water and dip in a dish of sesame.

8) Use a fork to gently poke holes in the surface of each, without poking all the way through to the bottom. Bake at 350°F for 20 minutes.

1)  先做水皮:將所有材料攪勻成麵糰,蓋保鮮紙,靜待15分鐘。
2)  做油皮:將所有材料攪勻成麵糰,蓋保鮮紙,靜待15分鐘。
3)  將水皮糰及油皮糰分別分成10個小球,取一個水皮球,包一個油皮球,收口朝下,蓋保鮮紙,用同樣做法將餘下粉糰包好。
4)  用捍麵棍小心,輕手將每個小粉糰捍長,向下捲起,蓋保鮮紙,鬆弛15分鐘。
5)  將黑芝麻餡分成10份。預熱焗爐至350 F。
6)  再將已鬆弛粉糰捍長,向下捲起,蓋保鮮紙,再鬆弛15分鐘。
7)  將鬆弛好的粉糰捍成圓片,包入黑芝麻餡,接口朝下，壓平，一面沾水,再沾上黑白芝麻,用叉插小孔，入爐焗約20分鐘至金黄色便可。