Puyang Double-Sesame Flatbread

Puyang Double-Sesame Flatbread

　　Features of Double-Sesame Flatbread: crispy, scorched, fragrant with five-spice flavors, and vibrant in color.

Method for making Double-Sesame Flatbread: 1. In a pan, add 130 grams of vegetable oil and heat until it reaches 30% temperature. Remove from heat, then add 300 grams of flour. Stir evenly with an iron spatula, spread it out on a work surface to cool, then mix in refined salt powder and star anise powder. Knead well to form an oily pastry dough. The remaining flour is placed on the work surface, add 60 grams of vegetable oil and 100 grams of water, and knead into a skin dough. 2. Wrap the oily pastry dough with the skin dough, roll it out into a large sheet about 1 cm thick, roll it up into a log, divide into 10 dough pieces, flatten them, then dip them slightly in oil, wrap them in the middle, and roll them into round cakes that are thin in the center and thick around the edges (about 7 cm in diameter). Wet both sides with water, then stick sesame seeds on each one and set aside. 3. Clean the griddle, place the cakes on it to bake. When the bottom turns yellow, brush oil on the griddle, flip the cakes over, and pull a scraper across the top twice. Bake until the surface turns yellow, then place the cakes in the oven with the back facing the fire until they are roasted to a persimmon red color.

Key points for making Double-Sesame Flatbread: 1. The oily pastry dough must be kneaded thoroughly and evenly until the surface is smooth; 2. Do not use too high heat when baking or roasting.