Old Beijing sesame sauce pancakes

Lǎo Běijīng Májǐang Shāobǐng is a classic Beijing sesame flatbread. These round, golden-brown cakes are coated with white sesame seeds and layered with a rich sesame paste (majiang) filling. Crispy on the outside and flaky within, they are a beloved breakfast and snack staple across the city.

Ingredients

• 300 g all-purpose flour
• 150 g sesame paste (majiang)
• 100 ml warm water
• 50 ml vegetable oil
• 3 tbsp white sesame seeds
• 1/2 tsp salt
• 1/2 tsp baking powder

Instructions

1. 1. Knead flour and warm water into a soft dough and let it rise for 20 minutes.
2. 2. Divide the dough into strips and roll it into a thin round dough.
3. 3. Sprinkle salt and pepper and a little salt on the dough
4. 4. Roll up the dough and flatten it into a cake shape
5. 5. Brush the pan with thin oil and fry over medium-low heat until one side is golden brown, flip over
6. 6. Fry both sides until golden and crispy, remove from the pan and cut into pieces.