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Beijing sesame shaobing
Sesame paste flatbreads
Májiàng shāobing (麻酱烧饼): flaky round flatbreads coiled with sesame paste and Sichuan pepper
Old Beijing eats these at breakfast with a bowl of soy milk, or tears them up beside a lamb hot pot. The dough is spread with toasted sesame paste and ground Sichuan pepper, rolled up and coiled, so a cut loaf shows a spiral of dozens of thin brown layers. The top is crusted with sesame seeds and baked until it shatters. Chef's tip: spread the paste right to the edges and roll tightly; air pockets make the layers separate and burst.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 10 ½ oz plain flour
- ⅛ oz instant yeast
- ½ tsp salt
- ¾ cup warm water
For the filling
- 2 tbsp toasted sesame oil
- 1 tsp ground Sichuan pepperor ½ tsp black pepper with a pinch of lemon zest (no numbing tingle)
- 1 tsp salt
For the top
- 4 tbsp white sesame seeds
- 1 tsp sugar dissolved in 2 tbsp wateror 1 tsp soy sauce in 2 tbsp water
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Method
0/7 doneStep 1: Mix 10 ½ oz plain flour, ⅛ oz instant yeast and ½ tsp salt, add ¾ cup warm water and knead for 8 minutes to a soft, smooth dough. Cover and leave for 45 minutes, until risen by about half.
45 minStep 2: Stir 2 ⅛ oz Chinese sesame paste (or tahini mixed with 1 tsp toasted sesame oil), 2 tbsp toasted sesame oil, 1 tsp ground Sichuan pepper and 1 tsp salt to a loose, spreadable paste.
Step 3: Roll the dough on an oiled worktop to a thin rectangle about 25 x 50 cm. Spread the filling evenly right to the edges.
Step 4: Roll up tightly from a long side into a log. Cut into 6 pieces. Pinch the cut ends of each to seal, then press down and roll into a 10 cm round, seam side down. Common mistake: rolling too hard here, which squeezes out the paste.
Step 5: Brush the tops with 1 tsp sugar dissolved in 2 tbsp water and press them into 4 tbsp white sesame seeds so the top is completely coated.
Step 6: Cook sesame side down in a dry frying pan over a medium heat for 2–3 minutes, until the seeds are golden. Turn and cook 2 minutes more.
5 minStep 7: Bake at 400°F (350°F fan) for 12–15 minutes, until puffed, deep golden and hollow-sounding underneath. Eat warm; reheat in the oven to re-crisp.
15 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 8 g
- Carbs
- 36 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does beijing sesame shaobing take?
- About 80 minutes in total: 60 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of toasted sesame oil?
- Toasted sesame seeds ground with a little vegetable oil.
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