Shaobing filling recipe

The fillings for sesame cakes are chosen according to each of our individual tastes. If you like sesame fillings, you can use sesame fillings. If you like pickled mustard greens and pork fillings, you can learn how to make it. There are many kinds of fillings for sesame seed buns. We mainly introduce the stuffing of braised pork with preserved vegetables. If you like it, you can follow the steps below to learn how to make your favorite sesame seed bun filling so that you can also eat delicious sesame seed buns at home.

Shaobing recipe

1. Sesame biscuits

Material

Appropriate amount of white flour, 10g dry yeast, 30g sesame paste, 20g white sesame seeds, 15g pepper powder, 10g salt, and 1 egg.

practice

1. First, put sesame paste and a little warm water in a container and stir slowly to make it into a paste.

2. Add salt and pepper powder to the prepared sesame paste and mix well. After the dough has fermented (it has a honeycomb shape), sprinkle a thin layer of flour on the chopping board, and then knead the dough repeatedly until it is smooth.

3. Flatten the dough on the chopping board, then use a rolling pin to roll it into a large sheet of 3mm thick. Brush sesame paste on the dough, then roll up the sheet from one end to form a dough tube.

4. Cut the cylinder into 5cm pieces, turn the cut side down, and wrap it at the bottom.

5. Roll the processed small pieces into balls and flatten them with your hands. Place on a baking sheet, brush with egg wash and sprinkle with sesame seeds.

6. Preheat the oven for 10 minutes and bake at 170° for 20 minutes.

2. Wu Dalang Shaobing

Material

300g flour, 10g dry yeast, 30g sesame paste, 20g white sesame seeds, 15g pepper powder, 10g salt, 1 egg.

practice

1. Let the dough rise. Take a container, put sesame paste and a little warm water in it, use a spoon to stir and grind the sesame paste along the wall of the bowl until it becomes a thin paste.

2. Then add sesame paste, salt and pepper and stir. After the dough has fermented, knead it repeatedly on the chopping board.

3. Knead the dough, flatten it on the chopping board, and use a rolling pin to roll the dough into a large sheet of 3mm thick. Brush sesame paste on the dough, and then roll up the sheet from one end to form a dough tube.

4. Cut the rolled cylinder into 5cm small pieces. Take a small piece and flip the two cut sides downwards and wrap it at the bottom.

5. Roll the processed small pieces into balls and flatten them with your hands. Place on a baking sheet, brush with egg wash and sprinkle with sesame seeds.

6. Preheat the oven for 10 minutes and bake at 170° for 20 minutes.

3. Sesame-stuffed pancakes

Material

Ingredients for the dough: 200 grams of medium-gluten flour (ordinary flour), 110 grams of water, 1/2 teaspoon (2.5 ml) of instant dry yeast, 2 grams of salt, and 1/2 teaspoon (2.5 ml) of fine sugar.

Sesame paste filling: 50 grams of pure sesame paste, 10 grams of sesame oil, 2 grams of salt, 1 teaspoon (5 ml) of pepper powder.

Surface decoration: 20g roasted white sesame seeds, 1 teaspoon (5ml) of honey or maltose, 1 teaspoon (5ml) of water.

practice

1. First, quickly knead the flour into dough, then cover the kneaded dough with a wet cloth, and then let it relax at room temperature for 20 minutes.

2. Mix pure sesame paste, sesame oil, salt and pepper powder to make sesame paste filling, and make the sesame paste into a flowing state as shown in the picture. If the sesame paste is dry, add more sesame oil to dilute it.

3. After the dough has rested, roll it out on a chopping board sprinkled with anti-stick powder into a large thin dough.

4. Pour the sesame paste filling on the dough, and then spread the sesame paste evenly on the dough.

5. Roll up from one end of the dough. Stretch the dough as you roll it, making it as thin as possible and rolling it as many times as possible.

6. Roll it up to the end and pinch the edge tightly. The step of rolling the dough is very important. The more circles you roll, the more layers the pancake will have.

7. Cut the rolled dough into 6 portions (the dough must be rolled many times. If it is not rolled enough, each layer of dough and sesame paste will be too thick, and the sesame paste will flow out from the cross section when it is cut).

8. Then knead the cut dough and wrap the sesame paste filling in it.

9. After kneading, let it sit and relax for 15 minutes.

10. Place the dough upright on the work surface and flatten it with your palm.

11. Use a rolling pin to roll it into round shape.

12. Mix 1 teaspoon of honey and 1 teaspoon of water, and use a brush dipped in the honey water to brush a thin layer on the surface of each round cake.

13. Press the side brushed with honey water into the white sesame seeds so that the surface of the dough is covered with white sesame seeds.

14. Place the cake with the sesame-sticky side facing up on a baking tray and put it into a preheated oven at 180°C. Bake for 18-20 minutes until the surface turns yellow and crispy.

15. The freshly baked sesame cakes are the most crispy, soft and delicious. When you bite into the pancake, you can see the clear layers. The more layers the sesame seed cake has, the better it tastes.

The above introduces some sesame seed cake recipes, among which is the famous Wu Dalang sesame seed cake. Some people say that Western pizza was inspired by Wu Dalang sesame seed cake. Although we have never eaten Wu Dalang’s sesame seed cake, it must be very delicious. So if you like to eat sesame cakes, you can try it at home. I hope the above content is helpful to you.