Shuangma Huoshao (Double-Sesame Flatbread)
A Henan Kaifeng traditional snack, crispy and golden with double-layered sesame, tender inside with flaky layers. Every bite combines sesame aroma and wheat flavor, leaving a lasting aftertaste.
Ingredients
9 items- All-purpose flour 250g
- Warm water 150ml
- Dry yeast 3g
- Salt 2g
- Corn oil 30ml
- All-purpose flour (for roux) 30g
- Five-spice powder 1g
- White sesame seeds 50g
- Water as needed
Nutrition
Steps （8 steps）
Combine flour and salt. Add yeast dissolved in warm water, knead into a smooth dough. Cover and rest 30 minutes until doubled in volume.
In a small bowl, mix roux flour and five-spice powder. Heat corn oil to medium-high, pour over and stir into a paste. Cool completely.
Roll rested dough into a 0.5cm thick rectangle. Spread roux evenly, roll tightly from the long side, cut into 4 equal pieces after stretching slightly.
Take one piece, seal both ends, flatten, and roll into a round 8cm wide, 0.8cm thick.
Brush top with water, press onto sesame seeds. Flip, repeat, then gently press with palm to secure.
Preheat oven to 220°C. Line baking sheet with parchment, place buns.
Bake 8 minutes until light golden, flip, bake another 5-7 minutes until golden and fragrant. Remove from oven.
Cool on rack 5 minutes for extra crispiness. Serve plain or with soy milk or lamb soup.
Tips
Adjust resting time based on room temperature; the roux should be spreadable; slightly crush sesame seeds for stronger aroma; monitor the last minutes to avoid burning.
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