Chinese Sesame Sugar Pancakes

Chinese Sesame Sugar Pancakes

I hope everyone enjoyed the long Labour Day weekend! I was loaded with work, but still had time to make some bootleg KBBQ 😉

This weekend is also a long weekend… in China. Happy Mid Autumn Festival!

In hounour of this, I made a sweet twist on one of my favourite pastries, scallion pancakes.

Behold: Sesame Pancakes

Shaping these aren’t hard, but there is a bit of a technique where pictures are worth 1000 words (borrowed pictures)

Roll like a rug
Coil like a cinnamon bun

Notes

  1. Use a generous amount of flour on the cutting board. This dough gets quite sticky.
  2. Roll the dough as thin as possible. and roll tightly to create more layers
  3. Between frying each pancake, turn the heat down to prevent the pan from becoming too hot
  4. These can be prepped ahead of time or even cooked from frozen.
  5. Sprinkle with salt when serving (trust me on this one)

Chinese Sesame Sugar Pancakes

Ingredients

  • 300 grams flour
  • 100g boiling water + 80g cold water
  • about 6tbsp sesame oil
  • about 1/4th cup sugar
  • 4tbsp oil or cooling spray, for cooking

Directions

  1. Divide flour evenly into 2 bowls (150g in each). In one, mix with boiling water. In the other, mix with cold water. The mixtures should come together into loose dough
  2. Combine the mixtures into one ball. Knead until dough is smooth. Rests for 20- 30 minutes at room temperature.
  3. Divide dough into 4 even portions and roll each one into a rectangle like shape about 1/8th inch thick.
  4. Pour on 1.5 tbsp of sesame oil onto each rectangle and spread evenly until dough is coated. Repeat with the sugar
  5. Take a long edge of the dough. Roll inwards like a rug, then coil into a cinnamon bun shape (see reference above)
  6. Flatten each coil into a disk 1/4th inch thick
  7. Heat 1tbsp of oil in a frying pan over medium heat (or spray generously with cooking spray). When oil is hot, place a pancake in the pan.
  8. After the edge hardens (2-3 min), flip and cook other side for 2-3 min. Continue cooking and flipping until both sides are puffed and golden brown (~4-5 min total/side). Adjust as needed. Repeat for each pancake
  9. Serve and enjoy!

[\recipe]

I hope everyone had a great Mid Autumn Festival. Looking forward, may the rest of the week be filled with good food. Until next time, Bye!

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