Sesame paste sesame pancake

Sesame paste sesame pancake

　　   The sesame paste sesame pancake is a distinctive Beijing snack. It features a golden color, crispy exterior, soft texture, and rich aroma.

Commonly referred to simply as "sesame pancake" by locals, it is a popular and widely enjoyed street food. The pancake is golden on the outside with a tender interior, boasts a strong fragrance, and when cut open, reveals clear, even layers—typically fifteen or sixteen layers are considered the most authentic.

To make it, mix flour and alkaline flour with warm water to form a smooth dough, then divide it into four equal portions. Mix the sesame paste with Sichuan peppercorn salt and peanut oil and set aside. Take one portion of the dough, place it on a board brushed with peanut oil, and knead it into a round strip. Roll it out into a six-inch-wide sheet, then flip it over and stretch it to about one foot seven or eight inches in length. Spread a layer of sesame paste evenly over the sheet, then stretch it to roughly three feet long before rolling it into a log. Cut each log into five pieces, shape each piece into a ball with the seam side down, and press them into two-and-two-tenths-inch-diameter rounds. Brush the rounds with sesame paste and coat them with sesame seeds. Preheat a flat griddle over low heat, place the pancakes on it, and cook the reverse side first, then the front until they turn light yellow. Transfer them to an oven tray and bake over low heat until golden and slightly puffed up.