Author Topic: Northern Chinese Sesame-encrusted Flatbread  (Read 625 times)

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Offline Bill/SFNM

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Northern Chinese Sesame-encrusted Flatbread
« on: December 06, 2013, 07:40:12 PM »
Filled with a roux of spicy, sichuan peppercorn oil and garlic. Flaky, tender crust. We enjoyed these fried treats for breakfast on a cold winter morning:





Offline bigMoose

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Re: Northern Chinese Sesame-encrusted Flatbread
« Reply #1 on: December 24, 2013, 08:47:02 AM »
Bill my son in law is Chinese.  I think he would enjoy me making these for him for a surprise.  Do you have more on the method of preparation that you could share?

Offline Bill/SFNM

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Re: Northern Chinese Sesame-encrusted Flatbread
« Reply #2 on: December 24, 2013, 09:21:55 AM »
bigMoose,

The recipe is from Barbara Tropp's China Moon Cookbook, one of the most treasured in my collection and highly recommended for the unique blend of Chinese and American styles. I used to frequent her cafe before she passed away. Fortunately a quick Google search turned up the recipe:

http://community.seattletimes.nwsource.com/archive/?date=19930120&slug=1680957

Very, very important to cook the roux thoroughly. I didn't once and the taste and texture of raw flour ruined the bread.