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Beijing Style Layered Sesame Bread

groups8 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 20 minsscheduleTotal: 80 minsoutdoor_grillBakedlocal_fire_departmentMild
Allergens:warningGlutenwarningPeanutswarningSesamewarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

13 Steps Total
01
Preparation
00:00:13
  • Measure out 7g of fennel seeds and 8g of Sichuan peppercorns onto a cutting board
  • Carefully pick out impurities and hard black seeds by hand
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Watch out

Be sure to remove hard black seeds from the peppercorns, otherwise biting into them will ruin the texture.

Ingredients:fennel seeds (7 g)Sichuan peppercorns (8 g)
Tools:cutting board
02
Active Cooking
00:00:28
  • Pour the sorted fennel seeds and Sichuan peppercorns into a dry skillet
  • Keep on lowest heat and continuously stir with a wooden spatula
  • Toast until fragrant and slightly deepened in color, then turn off heat
local_fire_departmentLow heat, about 2-3 mins
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Watch out

Keep heat on lowest setting throughout

burning the spices will result in a bitter taste

Ingredients:fennel seedsSichuan peppercorns
Tools:skilletwooden spatula
03
Preparation
00:00:38
  • Pour the toasted spices into a ziplock bag and seal it securely
  • Roll over the bag firmly with a rolling pin until the spices are crushed into coarse powder
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Watch out

Crush into coarse powder rather than fine dust

tiny bits add better texture and flavor

Ingredients:fennel seedsSichuan peppercorns
Tools:rolling pinziplock bag
04
Active Cooking
00:00:48
  • Add 420g of all-purpose flour and 3g of baking soda into a large bowl
  • Pour in 270ml of room temperature water
  • Stir with a spatula until no dry flour remains
  • Knead loose pieces together by hand into a rough dough ball without over-kneading
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Watch out

Just knead together into a rough dough

over-kneading develops too much gluten, making it hard to roll out

Ingredients:All purpose flour (420 g)baking soda (3 g)water (270 ml)
Tools:mixing bowlspatula
05
Waiting Time
00:01:31
  • Cover the bowl with plastic wrap
  • Let the dough rest for 10 minutes so the flour absorbs water fully
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Watch out

Cover tightly with plastic wrap to prevent the dough surface from drying out.

Ingredients:All purpose flour
Tools:plastic wrap
06
Active Cooking
00:01:36
  • Dust work surface lightly with flour and take out the rested dough
  • Knead with palms for 1-2 minutes until the surface is very smooth
  • Place dough back into the bowl, cover with plastic wrap, and rest for 30 minutes
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Watch out

The second rest must be a full 30 minutes

a fully relaxed dough allows smooth rolling into a large thin sheet

Ingredients:All purpose flour
Tools:plastic wrap
07
Preparation
00:01:52
  • Combine 160g sesame paste, 40g peanut butter, 15ml soy sauce, and 2.5g salt in a bowl
  • Stir thoroughly with a spoon until thick and combined
  • Pour in 20ml sesame oil, stir in one direction to dilute into a smooth, spreadable paste
  • Stir in the crushed spice powder from step 3, mix well, and cover with plastic wrap
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Watch out

Add sesame oil in batches to adjust consistency

it should be smooth and spreadable, not overly runny

Ingredients:sesame paste (160 g)chunky peanut butter (40 g)soy sauce (15 ml)Salt (2.5 g)sesame oil (20 ml)fennel seedsSichuan peppercorns
Tools:bowlspoon
08
Preparation
00:02:34
  • Add 8g of flour, 5ml of soy sauce, and 15ml of water to a small bowl
  • Stir well with a spoon to form a lump-free thin batter, then set aside
Ingredients:All purpose flour (8 g)soy sauce (5 ml)water (15 ml)
Tools:small bowl
09
Active Cooking
00:02:51
  • Dust the work surface generously with flour and place the rested dough on it
  • Do not knead the dough again; roll it out directly from the center outwards using a rolling pin
  • Gradually form a large, evenly thin rectangular sheet
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Watch out

Do not knead the dough after resting

kneading strengthens gluten, causing shrinkage and difficulty in rolling out thin

Ingredients:All purpose flour
Tools:rolling pin
10
Active Cooking
00:03:18
  • Use a silicone spatula to spread the sesame filling evenly across the entire surface
  • Starting from the long edge, gently stretch the dough outwards with both hands while rolling it forward tightly
  • Repeat the "stretch and roll" technique until the dough sheet is completely rolled into a long tight cylinder
  • Pinch the long seam and both ends securely closed with fingers
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Watch out

Stretch the dough gently as you roll to create more layers inside

pinch the seam tightly so filling won't leak

Ingredients:sesame paste
Tools:silicone spatula
11
Active Cooking
00:03:46
  • Use a dough cutter to divide the long roll into 16 equal portions
  • Take one portion and pinch both open cut ends tightly into the center to seal
  • Tuck the pinched seams under to the bottom and press gently into a smooth round patty
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Watch out

Pinch the open ends of each dough portion tightly shut, otherwise, the filling will leak during baking.

Ingredients:All purpose flour
Tools:dough cutter
12
Active Cooking
00:04:20
  • Preheat oven to 180°C (350°F)
  • Use a pastry brush to coat the top of each dough patty with the brushing batter from step 8
  • Press the brushed side face down into a plate filled with 50g of white sesame seeds
  • Press gently so that the sesame seeds adhere densely and evenly to the top
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Watch out

Press gently after dipping into sesame seeds so they stick firmly and won't fall off during baking.

Ingredients:toasted white sesame seeds (50 g)
Tools:pastry brushplate
13
Active Cooking
00:04:55
warningStay safe

Use oven mitts when removing the baking sheet from the oven; hot pans and breads can cause severe burns.

  • Arrange sesame-coated dough patties onto a baking sheet lined with parchment paper
  • Place into the middle rack of the preheated oven at 180°C (350°F)
  • Bake for 18-20 minutes until the flatbreads are puffed up and golden brown
  • Remove from oven, cool slightly, and serve warm
local_fire_departmentBake at 180°C (350°F) for 18-20 mins
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Watch out

Adjust baking time slightly based on your oven

remove once puffed up and golden brown

Ingredients:toasted white sesame seeds
Tools:baking sheetparchment paperoven mitts

groceryAll Ingredients

All purpose flour428 g
baking soda3 g
water285 ml
sesame paste160 g
chunky peanut butter40 g
soy sauce20 ml
Salt2.5 g
sesame oil20 ml
fennel seeds7 g
Sichuan peppercorns8 g
toasted white sesame seeds50 g

blenderAll Tools Needed

cutting boardwooden spatulaskilletziplock bagrolling pinspatulamixing bowlplastic wrapbowlspoonsmall bowlsilicone spatuladough cutterpastry brushplatebaking sheetparchment paperoven mitts