Sesame paste sesame pancake

Sesame paste sesame pancake

　　Method

　　　　1. First, make the dough wrapper, the oil pastry, and the filling separately.

　　2. Mix all the ingredients for the dough wrapper and let them rest for about 20 minutes.

　　3. Mix all the ingredients for the oil pastry until smooth and set aside as a batter. The oil pastry requires some pre-toasted low-gluten flour—you’ll need to toast it in advance.~

　　4. Finally, mix all the filling ingredients together until well combined.

　　5. Once all the ingredients are ready, roll out the dough wrapper into a large rectangular sheet, spread the oil pastry over 2/3 of the rectangle, then fold it into three layers, and divide into several pieces of dough. Spread the filling on the dough pieces and wrap them into round shapes.

　　6. Then proceed with the usual lamination method for flaky pastry dough.

　　7. Finally, flatten the dough, coat with white sesame seeds, preheat the oven to 200°C, place the sesame side down and bake for 5 minutes first, then flip and bake for another 15–20 minutes.

　　There are many ways to make sesame paste sesame pancakes. Based on the general principles of making flatbreads, you can also modify the method in various ways—adjusting between savory and sweet flavors, or even using leavened dough and a frying pan. But for this type of flaky pastry, baking in the oven will yield better results.