Mengfeng Pastry
A traditional Shanxi pastry with flaky layers, sweet and fragrant, coated with sesame seeds, a delightful treat.
Ingredients
8 items- All-purpose flour 500g
- Sugar 80g
- Warm water 250g
- Cooking oil 90g
- Cake flour 100g
- White sesame seeds 50g
- Toasted sesame seeds 20g
- Sugar water as needed
Nutrition
Steps （9 steps）
Mix flour and 50g sugar, gradually add warm water, stir into flakes, knead into smooth dough, cover and rest for 20 minutes.
Pour 70g hot oil into 100g cake flour, stir into oily dough, cool and divide into 10 portions.
Divide rested dough into 10 pieces (75g each), roll into balls, cover with plastic wrap.
Flatten one piece, wrap with a portion of oil pastry, seal, roll into a tongue shape (20cm).
Roll up from one end, rotate 90°, roll again, repeat twice to create layers.
Stand the roll upright, flatten into a round wrapper, fill with sugar and toasted sesame mixture (20g), seal.
Gently roll into a 10cm round cake, brush with sugar water, coat with white sesame seeds.
Heat pan over low heat, add oil, place cakes, cover and cook 5 minutes until golden bottom.
Flip, cover and cook 4 minutes more until both sides golden, puffed, and spring back when pressed.
Tips
Keep the oil pastry and dough similar in softness; cook over low heat to avoid burning; sugar water helps sesame stick and adds shine.
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