Double Sesame Cakes
Crispy, peppery-scented pastry made by wrapping flaky filling in water-oil dough, rolling it into flat cakes, coating both sides completely with sesame seeds, and baking.
Ingredients
plain wheat flour
500 g
rendered lard
165 g
fine salt
20 g
Sichuan pepper powder
1 g
sesame seeds
100 g
sesame oil
50 g
Instructions
1
Prepare the seasoned sesame oil
Place a pan over low heat, add the Sichuan pepper powder and fine salt, and stir until fragrant. Transfer to a bowl, pour in the sesame oil, and mix until evenly blended to make the seasoned sesame oil.
2
Make the water-oil dough
Combine 300 g of flour, 15 g of rendered lard, and 150 g of warm water. Knead until smooth, then divide into 20 water-oil dough portions.
3
Prepare the pastry filling
Combine the remaining 200 g of flour with 150 g of rendered lard. On a work surface, repeatedly rub and knead the mixture until evenly blended, then divide it into 20 pastry filling portions.
4
Shape the cakes
Flatten a water-oil dough portion and wrap it around 1 pastry filling portion, pinching the seam closed. Use a rolling pin to roll it into a thin, oblong sheet. Starting from one end, roll it into a cylinder, then roll it out into another thin, oblong sheet. Roll it into a cylinder again, stand it upright, and roll it into a circular wrapper. Spread the seasoned sesame oil over the center, seal it into a round ball, press it slightly flat, and roll it into a cake 5 cm in diameter and 1 cm thick.
5
Coat with sesame
Brush both sides of the cake with water, then press on sesame seeds until fully coated.
6
Bake
Place the cakes on a baking tray and bake over medium heat until both sides are golden brown. Remove from the oven and use a knife to cut halfway around the edge of each cake.
