Recipes · Chinese · Bread
Changzhou Sesame Cake (Flaky Scallion Sesame Flatbread)
One serving has 506 kcal and 12 g protein, and at least a fifth of a woman's daily need of thiamin (81%), copper (71%), selenium (63%), manganese (53%), folate (50%) and riboflavin (46%). Ready in 110 minutes.
- Preparation: 90 min
- Cooking: 20 min
- Makes: 1 serving (171 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: gluten, sesame
Ingredients
- 0.75 g Dried yeast
- 1.5 g Sugar
- 45 g Warm water
- 75 g Plain flour, for the dough
- 11 g Vegetable oil
- 15 g Plain flour, for the oil paste
- 0.3 g Salt
- 0.2 g Ground Sichuan or black pepper
- 10 g Spring onions, finely chopped
- 12 g White sesame seeds
Method
- Makes 8 cakes, 4 servings of two; the amounts are for one serving, so multiply every ingredient by 4. Dissolve the yeast and most of the sugar in most of the warm water, mix in the flour for the dough and knead for 8 minutes until smooth and soft. Cover and leave for 45-60 minutes until risen by half.
- Meanwhile make the oil paste: heat the oil until it shimmers, pour it over the flour for the oil paste in a heatproof bowl, add the salt and pepper and stir into a smooth, spreadable paste. Leave it to cool.
- Knock back the dough and roll it into a 40 × 25 cm rectangle. Spread the oil paste over it, scatter with the spring onions, roll it up tightly from a long side and cut it into 8 pieces.
- Stand each piece on a cut end, press it flat and roll it into an oval about 15 × 8 cm. Stir the rest of the sugar into the rest of the water, brush it over the tops and press them firmly into the sesame seeds.
- Heat the oven to 220 °C (425 °F). Put the cakes sesame side up on a tray lined with baking paper and leave them for 15 minutes to puff slightly, then bake for 15-18 minutes until puffed, golden and crisp, with the sesame toasted. Eat warm for breakfast.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 506 kcal | 24% |
| Carbohydrates | 74.2 g | |
| Water | 65.3 mL | |
| Fiber | 4.4 g | 15% |
| Protein | 11.9 g | 25% |
| Tryptophan | 0.17 g | |
| Threonine | 0.36 g | |
| Isoleucine | 0.44 g | |
| Leucine | 0.84 g | |
| Lysine | 0.31 g | |
| Methionine | 0.24 g | |
| Cystine | 0.24 g | |
| Phenylalanine | 0.6 g | |
| Tyrosine | 0.38 g | |
| Valine | 0.52 g | |
| Histidine | 0.28 g | |
| Fat | 17.9 g | |
| Monounsaturated | 4.9 g | |
| Polyunsaturated | 9.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 8.5 g | |
| Saturated | 2.7 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 0 mg | |
| Calcium | 140 mg | 14% |
| Copper | 0.64 mg | 71% |
| Iron | 6.1 mg | 34% |
| Magnesium | 65.1 mg | 21% |
| Manganese | 0.95 mg | 53% |
| Phosphorus | 181 mg | 26% |
| Potassium | 190 mg | 4% |
| Selenium | 34.8 µg | 63% |
| Sodium | 123 mg | |
| Zinc | 1.7 mg | 21% |
| Thiamin (vitamin B1) | 0.89 mg | 81% |
| Riboflavin (vitamin B2) | 0.51 mg | 46% |
| Niacin (vitamin B3) | 6.2 mg | 44% |
| Pantothenic acid (vitamin B5) | 0.51 mg | 10% |
| Pyridoxine (vitamin B6) | 0.15 mg | 12% |
| Folate (vitamin B9) | 200 µg | 50% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 3.9 mg | 1% |
| Vitamin A | 5 µg | 1% |
| Vitamin C | 1.9 mg | 3% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 41.5 µg | 46% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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