← Nouns Cooking · Chinese

Ingredients

• 300 g plain flour
• ½ tsp Salt
• 80 ml boiling water
• 100 ml cold water
• 1 tbsp Vegetable oil
• 45 g plain flour
• 60 ml neutral oil, hot
• ½ tsp Salt
• ¼ tsp Chinese five-spice (optional)
• 80 g raw white sesame seeds
• 2 tbsp water mixed with 1 tsp sugar, for brushing

Method

1. Mix the flour and salt, pour in the boiling water and stir with chopsticks, then add the cold water and oil and knead for 5 min into a soft, smooth dough. Cover and rest for 30 min.
2. For the oil paste, put the flour, salt and five-spice in a heatproof bowl and pour over the hot oil, stirring into a runny paste.
3. Roll the dough into a large thin rectangle, about 30 x 40 cm. Spread the oil paste all over, leaving a border. Roll it up tightly from the long side into a log and cut into 8 pieces.
4. Pinch the cut ends of each piece closed, fold it into thirds like a letter, then roll it out into a 8 x 14 cm rectangle. Brush the top with sugar water and press it firmly into the sesame seeds.
5. Heat the oven to 220°C (430°F). Bake the breads, seed-side up, on a lined tray for 15–18 min, until puffed and golden, or cook in a dry pan over medium-low heat for 4–5 min per side.
6. Serve warm, split open and stuffed with youtiao and egg, or alongside soy milk.

Tips

• Keep the rolled pieces covered while you work so the dough does not dry out.
• Contains wheat and sesame.

Sources

Written in our own words after cross-checking these recipes:

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