Tai Gu Bing (Shanxi Traditional Pastry)
Tai Gu Bing is a traditional Shanxi pastry, crispy yet not hard, sweet but not greasy, melts in mouth, stays soft over time, perfect with tea.
Ingredients
7 items- All-purpose flour 300g
- White sugar 100g
- Cooking oil 80g
- Honey 40g
- Warm water 60g
- Baking soda 2g
- White sesame seeds to taste
Nutrition
Steps （7 steps）
In a bowl, combine sugar, oil, and honey. Whisk until sugar is mostly dissolved and mixture is smooth.
Dissolve baking soda in warm water, add to oil-sugar mixture and mix well.
Sift flour into the bowl, fold with a spatula until no dry flour remains, then knead into a smooth dough. Cover with plastic wrap and rest for 20 minutes.
Divide the rested dough into 8 equal portions (about 60g each). Roll each into a ball.
Take one ball, press into a round disc about 1 cm thick. Brush surface with water or egg wash, then coat with white sesame seeds.
Place on a baking sheet lined with parchment. Bake in preheated oven at 180°C (350°F) for 15-20 minutes, until golden brown.
Remove from oven, transfer to a wire rack to cool completely. Store in an airtight container.
Tips
These pastries become softer after cooling; for a crisper texture, reduce baking time slightly. Adjust baking time according to your oven and watch for color.
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