Chinese Food

Introduction

Crispy flaky sesame cakes, known as Yousu Shaobing in Chinese, are a beloved street food staple across northern China. These delicious pastries are characterized by their golden-brown, crackling exterior and their soft, layered interior filled with a hint of saltiness and the nutty aroma of sesame seeds. While they might seem intricate to make, with the right ingredients and techniques, you can recreate this classic Chinese snack right at home. In this guide, we’ll walk you through every step of making Yousu Shaobing, from preparing the dough to baking the perfect sesame cake.

Ingredients

Before diving into the process, let’s list down the ingredients you’ll need:

• For the Dough:

  • 300 grams of all-purpose flour (plain flour)
  • 150 milliliters of warm water
  • 1 teaspoon of active dry yeast
  • 1 teaspoon of sugar
  • 1/2 teaspoon of salt
  • 2 tablespoons of vegetable oil (plus extra for brushing)

• For the Oil Mixture:

  • 3 tablespoons of vegetable oil
  • 1 teaspoon of flour
  • 1/2 teaspoon of salt

• For the Filling:

  • 2 tablespoons of sesame seeds (preferably toasted)
  • A pinch of salt
  • A pinch of five-spice powder (optional, for an extra layer of flavor)

• For Baking:

  • Vegetable oil for frying (or a non-stick baking sheet and spray oil)
  • A small bowl of water (for brushing the dough before baking)
  • Sesame seeds for sprinkling (optional)

Equipment

• Mixing bowls
• Measuring cups and spoons
• Dough hook or wooden spoon
• Clean kitchen towel or plastic wrap
• Rolling pin
• Small brush (for brushing oil and water)
• Baking sheet
• Oven or a flat-bottomed skillet/frying pan

Step-by-Step Guide

Preparing the Dough

a. Activate the Yeast:
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently until the sugar and yeast are dissolved. Let the mixture sit for about 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is active and ready to use.

b. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.

c. Combine Ingredients:
Make a well in the center of the dry ingredients and pour in the yeast mixture and 2 tablespoons of vegetable oil. Using a dough hook or a wooden spoon, mix the ingredients together until they form a shaggy dough.

d. Knead the Dough:
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour (a tablespoon at a time). If it’s too dry, add a teaspoon of water.

e. First Rise:
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size.

Preparing the Oil Mixture

While the dough is rising, prepare the oil mixture. In a small bowl, combine 3 tablespoons of vegetable oil, 1 teaspoon of flour, and 1/2 teaspoon of salt. Mix well until the flour is fully incorporated and the mixture is smooth. This will be used to create the flaky layers in your sesame cakes.

Shaping the Dough

a. Punch Down the Dough:
Once the dough has risen, punch it down to release any air bubbles.

b. Divide the Dough:
Transfer the dough onto a lightly floured surface and divide it into 6-8 equal portions, depending on the size of sesame cakes you prefer.

c. Roll Out the Dough:
Take one portion of dough and roll it into a ball. Using a rolling pin, roll it out into a thin rectangle, about 1/8 inch thick. Be careful not to roll it too thin, as it might make the final cake too fragile.

d. Apply the Oil Mixture:
Brush a thin layer of the oil mixture over the rolled-out dough, ensuring it covers the entire surface evenly. This is crucial for creating the flaky layers.

e. Fold the Dough:
Fold the dough in half lengthwise, pressing gently to seal. Then, fold it in half again widthwise. You should now have a smaller, square-shaped dough packet.

f. Roll Again:
Gently roll the dough packet out into a thin rectangle once more. Repeat the process of brushing with oil mixture and folding twice more. This layering process is what gives Yousu Shaobing its signature flaky texture.

g. Rest the Dough:
Cover the dough pieces with a clean kitchen towel and let them rest for about 10 minutes. This relaxation period will make it easier to roll them out without them shrinking back.

Final Shaping and Preparing for Baking

a. Roll Out the Dough Pieces:
Take one rested dough piece and roll it out into a thin oval or round shape, about 1/4 inch thick. Repeat with the remaining dough pieces.

b. Brush with Water (Optional):
Lightly brush a thin layer of water over the surface of each dough piece. This will help the sesame seeds adhere better.

c. Add Sesame Seeds:
Sprinkle a generous amount of toasted sesame seeds over the brushed dough. Press them lightly into the surface to ensure they stick.

d. Optional Filling:
For an extra layer of flavor, you can sprinkle a pinch of salt and a tiny bit of five-spice powder over the sesame seeds before proceeding.

Baking or Frying the Sesame Cakes

a. Preheat the Oven:
Preheat your oven to 375°F (190°C). If you’re using a conventional oven, line a baking sheet with parchment paper and lightly brush it with oil to prevent sticking.

b. Bake the Cakes:
Place the sesame cakes on the prepared baking sheet, leaving some space between them to allow for expansion. Bake for about 12-15 minutes, or until the cakes are golden brown and cooked through. If you prefer a deeper, crispier texture, you can flip them halfway through baking.

c. Alternative: Frying Method:
If you prefer a fried version, heat a flat-bottomed skillet or frying pan over medium heat and add enough vegetable oil to cover the bottom by about 1/4 inch. Once the oil is hot, carefully place a few sesame cakes in the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Use a spatula to flip them gently. Remove from the pan and drain on paper towels to remove excess oil.

Serving

Transfer the baked or fried sesame cakes to a wire rack to cool slightly. Serve them warm, as they are best enjoyed fresh out of the oven or pan. You can pair them with a cup of tea or coffee for a delightful snack.

Storage

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they regain their crispiness.

Conclusion

Making Yousu Shaobing at home might seem like a daunting task, but with the right ingredients and careful attention to each step, you can achieve the perfect balance of crispiness and softness that defines this classic Chinese pastry. From the initial mixing of the dough to the final golden-brown bake, every detail counts in creating a truly authentic experience. So, why wait? Gather your ingredients, roll up your sleeves, and start baking your own crispy flaky sesame cakes today! Enjoy the process and the delicious results.