2 C. flour
3/8 C. boiling water
1/4 C cold water
Fried oil flour mixture* ( 1 C. flour, 1/2 oil, 1/2 C. water)
1/4 C sesame seeds
½ T salt
1 T flour Makes 12
Place flour in a mixing bowl; add boiling water; mix and add cold water; mix again; knead into a smooth, elastic dough (about 5‑8 minutes).
Lightly oil surface of counter; using a rolling pin, roll dough into a square 1 1/2‑feet long and 1 1/2‑foot wide; spread surface evenly with fried oil flour mixture and sprinkle with salt and flour. Starting from nearest horizontal edge, roll up jelly‑roll style; cut into 12 pieces and pinch ends of each piece so that filling doesn’t spill out edges. Pinched edges on sides of one piece. Place rolling pin at about two‑third’s mark from furthest edge; roll out (away from you) about 4‑inches. Fold piece into thirds; turn piece to vertical. Place rolling pin at half‑way mark and flatten; fold piece into half. Place rolling pin at half‑way mark and flatten; fold into half again. With seam‑side down dip into sesame seeds; Place rolling pin at half‑way mark to flatten sesame side down and roll into a 6 x 3 inch rectangle. Place on a cookie sheet, sesame side down and repeat procedure for all other pieces.
Preheat oven to 4oo and bake 5 minutes; turn over breads and bake another 5 minutes until both sides are crispy and golden brown; remove and serve.
* To make fried oil flour mixture: Stir and fry 1 C until lightly brown, add oil and continue fry, turn off heat, mix together water and salt. let cool.
These breads may be served stuffed with hot “you tiau” accompanied by “Soy milk” for a traditional Chinese breakfast or stuffed with meat, vegetables, etc. for snacks or a light meal.
Another version
3 C. fermented yeast dough
2 T. sesame paste, thin out with oil and soy sauce( or water). mix with 1/2 of the oil flour mixture. Do the same as above. make 15.