Oven version of sesame pancakes

Overview

My hometown...a little-known town in central Jiangsu Province. I have lived there for more than thirty years. I have many memories of every plant, tree and brick in the town: the Liangma dumplings deep in the old streets and alleys, the dried Sanxiangzhai tea inscribed by Emperor Qianlong when he went to the south of the Yangtze River, which has been featured on CCTV 2’s sesame sesame pancakes, as well as the bright and dazzling seafood that exudes the smell of the sea...all remind me of salivating...the taste of my hometown...it tempted me to go to the market to buy ingredients...make a copycat version of sesame pancakes to satisfy my homesickness...

Tags

• staple food
• home cooking
• breakfast
• students
• all-purpose flour
• chives
• edible baking soda
• fatty pork
• five spice powder
• honey
• meat residue
• peanut oil
• warm water
• white lard
• yeast
• pepper
• salt

Ingredients

Steps

1. 1 Mix yeast and baking soda with warm water, add 500g of all-purpose flour little by little and stir evenly, drop a few drops of oil and knead into a smooth dough, cover with plastic wrap and place in the refrigerator for later use.

   

2. 2 Make the pastry: mix white lard and 100 grams of flour, cover with plastic wrap and put in the refrigerator for later use.

   

3. 3 Pick and wash the leeks and drain them with absorbent paper.

   

4. 4 Cut the fat into small cubes.

   

5. 5 Chop the oil residue into pieces

   

6. 6 Chop the leeks into minced pieces, add a tablespoon of olive oil, mix well, and add an appropriate amount of salt. Mix the chopped leeks with oil to prevent the leeks from watering out. Put the diced fat meat and minced meat residue into another container, add an appropriate amount of salt, pepper, and five-spice powder and mix well. When it's ready to be wrapped, mix it with the leeks.

   

7. 7 After about half an hour, the preparations are ready. Take out the dough and weigh it. Divide the dough evenly into about 50-60 pieces each. Sprinkle hand flour on the chopping board

   

8. 8 The pastry is also divided into equal portions. When the weather is hot, the pastry should be refrigerated to avoid melting.

   

9. 9 Roll the dough into a round shape that is slightly thicker in the middle and thinner around the edges, and wrap the pastry into the edges like a bun.

   

10. 10 Add appropriate amount of warm water to honey and mix thoroughly and set aside

    

11. 11 Roll the dough filled with pastry into an oval shape with one end pointed and the other slightly rounded. The thinner the better, so that the sesame biscuits will have enough pastry layers.

    

12. 12 Starting from the small tip, roll it up and brush the tail with honey water for easy gluing.

    

13. 13 Roll into a cylinder

    

14. 14 Place the cylinder upright on the chopping board and flatten it with your hands.

    

15. 15 Roll it out again into a round shape with a slightly thicker center and thinner edges. Mix the leek and meat filling evenly and wrap it into the dough

    

16. 16 Tie it up like a bun and roll it out a little with a rolling pin

    

17. 17 Brush one side of the sesame seed cake embryo with honey water and place it upside down on a sesame seed plate.

    

18. 18 Place oiled paper in a baking pan, place the sesame cake embryo in the baking pan and let it rest at room temperature. Preheat the oven at 210° for ten minutes, put it in the baking pan, and wait for 40 minutes

    

19. 19 Take a bite, mmmmmm, so crispy