Shanghai Sesame Pancakes (Da Bing)

Name: Shanghai Sesame Pancakes (Da Bing)
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Yield: 10
Ingredients: 2 cup all-purpose flour; 4 tbsp melted butter or lard; 1/3 cup toasted sesame seeds; 3/4 cup warm water; 3 stalks scallions; 2 tsp sugar; 1 tsp salt; 1/4 tsp Sichuan peppercorn powder; 1/4 tsp ground white pepper; 1 tbsp water

Experience the authentic taste of Shanghai with these savory, multi-layered sesame pancakes. Featuring a crisp, golden-brown crust and a flaky, laminated interior seasoned with Sichuan pepper and scallions, they are a classic breakfast staple.

Servings10 Portions

Prep Time75 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

all-purpose flour
2 cup
melted butter or lard
4 tbsp
toasted sesame seeds
0.3 cup
warm water
0.8 cup
scallions
3 stalks
sugar
2 tsp
salt
1 tsp
Sichuan peppercorn powder
0.3 tsp
ground white pepper
0.3 tsp
water
1 tbsp

Step-by-Step Instructions

In a large bowl or the bowl of an electric mixer, combine the all-purpose flour, salt, sugar, and warm water. Knead by hand or with a dough hook until a soft, smooth dough ball forms. Cover the bowl and let the dough rest for 30 minutes.

Prepare the pastry dough (oil paste) by mixing the melted butter or lard with the Sichuan peppercorn powder and ground white pepper. If the original recipe implies adding a small portion of flour here, incorporate it until a paste forms. Cover and refrigerate for 15 minutes to firm up.

Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper.

Divide the rested main dough into 10 equal portions. Similarly, divide the chilled pastry dough into 10 equal pieces and roll them into small balls.

Flatten one piece of the main dough and place a pastry ball in the center. Wrap the outer dough around the pastry and pinch the seams tightly to seal. Flatten the ball with your palm and roll it out into a thin oval, roughly 1/8-inch thick.