台州芝麻饼
A traditional sesame pastry from Taizhou, Zhejiang, featuring a flaky, tender crust generously coated with white sesame seeds and a subtly sweet red bean paste filling. Baked to golden perfection, these pastries are a beloved local snack, especially enjoyed during summer with tea.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
25 分钟 min
份量 Serves
8 人份 servings
总时长 Total
55 分钟 min
all-purpose flour
plus more for dusting
warm water
about 110°F
vegetable oil
divided
sugar
for the dough
sweet red bean paste
store-bought or homemade
white sesame seeds
for coating
egg yolk
beaten with 1 tablespoon water, for egg wash
In a large bowl, mix flour, sugar, and warm water. Add 2 tablespoons of vegetable oil and stir until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Cover and let rest for 20 minutes.
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into a disc. Place about 2 tablespoons of red bean paste in the center and wrap the dough around it, sealing the edges. Gently flatten into a patty about 1/2-inch thick.
Brush each patty with the egg wash, then press both sides into sesame seeds to coat evenly.
Heat the remaining 2 tablespoons of oil in a non-stick skillet over medium-low heat. Cook the pastries in batches, about 4 at a time, for 4-5 minutes per side, until golden brown and cooked through.
Remove from the skillet and let cool on a wire rack for a few minutes. Serve warm or at room temperature.
Cooking Tips