Old-Fashioned Flaky Chinese Sweet Flatbread (老式糖烧饼)
Old-Fashioned Flaky Chinese Sweet Flatbread (老式糖烧饼)
Ingredients
For the Dough
- 500 g all-purpose flour
- 10 g sugar
- 5 g instant yeast
- 5 g baking powder
- 320 ml warm water
For the Oil Paste (油酥)
- 70 g all-purpose flour
- 60 ml hot cooking oil
- 60 g melted butter
For the Sweet Filling
- 100 g granulated sugar
- 50 g all-purpose flour
- 1 pinch salt
For Brushing
- 3 tablespoons cooking oil, to 5 tablespoons
Instructions
- 1
In a large bowl, combine the all-purpose flour, sugar, instant yeast, baking powder, and warm water. Mix until a shaggy dough forms.
⏱️ 5 min
- 2
Knead the dough for about 5 minutes, or until smooth and elastic. Cover the dough and let it rest for 20–30 minutes.
⏱️ 5 min
- 3
While the dough rests, prepare the oil paste. Pour the hot cooking oil over the 70 g all-purpose flour and stir until combined. Add the melted butter and mix until smooth. Set aside.
⏱️ 5 min
- 4
In a small bowl, combine the granulated sugar, 50 g all-purpose flour, and a pinch of salt. Mix well and set aside.
⏱️ 3 min
- 5
Lightly flour your work surface. Roll the rested dough into a large rectangle.
⏱️ 5 min
- 6
Spread the prepared oil paste evenly over the dough, then lightly dust the surface with a little flour. Roll the dough up tightly into a log and pinch the seam to seal.
⏱️ 7 min
- 7
Cut the dough log into 10 equal pieces. Pinch the cut ends of each piece to seal, then shape each piece into a ball.
⏱️ 5 min
- 8
Flatten each dough ball into a small round with your hands. Place about 1 tablespoon of the sweet filling in the center of each round.
⏱️ 5 min
- 9
Pinch the edges of each filled dough ball tightly to seal, then gently flatten and roll into an oval shape.
⏱️ 5 min
- 10
Place the shaped flatbreads on a parchment-lined baking sheet. Let them rest for 15 minutes, then brush the tops with cooking oil.
⏱️ 5 min
- 11
Preheat your oven to 450°F (230°C). Bake the flatbreads for 12–15 minutes, or until golden brown and flaky.
⏱️ 15 min•🌡️ 450
- 12
Alternatively, to pan-fry: Cook over medium-low heat for 4–6 minutes per side, brushing both sides with cooking oil and flipping occasionally until both sides are golden brown and the center is fully cooked.
⏱️ 12 min
- 13
Enjoy the flatbreads warm while the sweet filling is still gooey and the layers are light, buttery, and flaky!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Old-Fashioned Flaky Chinese Sweet Flatbread (老式糖烧饼)
For the Dough
- 500 g all-purpose flour
- 10 g sugar
- 5 g instant yeast
- 5 g baking powder
- 320 ml warm water
For the Oil Paste (油酥)
- 70 g all-purpose flour
- 60 ml hot cooking oil
- 60 g melted butter
For the Sweet Filling
- 100 g granulated sugar
- 50 g all-purpose flour
- 1 pinch salt
For Brushing
- 3 tablespoons cooking oil, to 5 tablespoons
Instructions
- 1
In a large bowl, combine the all-purpose flour, sugar, instant yeast, baking powder, and warm water. Mix until a shaggy dough forms.
⏱️ 5 min - 2
Knead the dough for about 5 minutes, or until smooth and elastic. Cover the dough and let it rest for 20–30 minutes.
⏱️ 5 min - 3
While the dough rests, prepare the oil paste. Pour the hot cooking oil over the 70 g all-purpose flour and stir until combined. Add the melted butter and mix until smooth. Set aside.
⏱️ 5 min - 4
In a small bowl, combine the granulated sugar, 50 g all-purpose flour, and a pinch of salt. Mix well and set aside.
⏱️ 3 min - 5
Lightly flour your work surface. Roll the rested dough into a large rectangle.
⏱️ 5 min - 6
Spread the prepared oil paste evenly over the dough, then lightly dust the surface with a little flour. Roll the dough up tightly into a log and pinch the seam to seal.
⏱️ 7 min - 7
Cut the dough log into 10 equal pieces. Pinch the cut ends of each piece to seal, then shape each piece into a ball.
⏱️ 5 min - 8
Flatten each dough ball into a small round with your hands. Place about 1 tablespoon of the sweet filling in the center of each round.
⏱️ 5 min - 9
Pinch the edges of each filled dough ball tightly to seal, then gently flatten and roll into an oval shape.
⏱️ 5 min - 10
Place the shaped flatbreads on a parchment-lined baking sheet. Let them rest for 15 minutes, then brush the tops with cooking oil.
⏱️ 5 min - 11
Preheat your oven to 450°F (230°C). Bake the flatbreads for 12–15 minutes, or until golden brown and flaky.
⏱️ 15 min•🌡️ 450 - 12
Alternatively, to pan-fry: Cook over medium-low heat for 4–6 minutes per side, brushing both sides with cooking oil and flipping occasionally until both sides are golden brown and the center is fully cooked.
⏱️ 12 min - 13
Enjoy the flatbreads warm while the sweet filling is still gooey and the layers are light, buttery, and flaky!
⏱️ 1 min