Beijing's Tang Huǒ Shāo (糖火燒), or brown sugar sesame buns, are a delightful street food treat that perfectly encapsulates the city's rich culinary heritage. These fluffy, slightly chewy buns are generously filled with a warm, gooey brown sugar mixture, their exteriors speckled with fragrant toasted sesame seeds. The irresistible combination of sweet and savory, soft and slightly crisp, makes them a beloved snack enjoyed by locals and tourists alike. Their simple yet satisfying flavor profile is a testament to the magic of quality ingredients and traditional baking techniques.
The unique texture and intensely flavorful filling make Tang Huǒ Shāo a truly unforgettable experience. Beyond their delicious taste, these buns also represent a significant part of Beijing's cultural identity, often sold from bustling street carts and enjoyed as a quick and satisfying meal or snack. Ready to learn how to make these delicious buns yourself? Let's dive into the step-by-step instructions below.
Tools Needed
- Mixing bowl
- Rolling pin
- Baking sheet
- Cling film
- Pan
- Spatula
- Bench scraper/ blunt knife
Ingredients
- Plain flour: 250g
- Baking powder: 1/2 teaspoon
- Salt: a pinch
- Water: 130ml
- Hong Tang (dark soft brown sugar): 100g
- Sesame paste: 150g
- Vegetable oil: a little
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Combine flour, baking powder, and salt. Gradually add water, mixing until a dough forms. Knead until smooth (88s).
- Mix the brown sugar and sesame paste together (159.56s).
Step 2. Assemble and Shape the Buns
- Cover the dough with cling film and let it rest for 5-10 minutes (153.8s).
- On an oiled surface, roll out the dough as thinly as possible (271.8s).
- Spread the filling evenly over the dough (286.88s).
- Roll up the dough like a Swiss roll, then fold into thirds and flatten. Roll again to create layers (354.199s).
- Cut the dough into four pieces and shape each into a ball (427.319s).
Step 3. Cook the Buns
- Heat oil in a pan over medium heat. Pan-fry the buns for 2-3 minutes per side, pressing down slightly (506.8s).
- Preheat oven to 180°C. Transfer the pan-fried buns to a baking sheet and bake for 15 minutes (503.84s).
Step 4. Cool and Serve
- Let the buns cool on a wire rack before serving (601.12s).
Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat
Tips
- Use dark soft brown sugar for the best flavor. If using muscovado sugar, a half and half mix of light and dark is recommended (162.08s).
- Chinese sesame paste is preferred, but tahini can be substituted (202.04s).
- Don't worry if the dough tears during the rolling and shaping process (398.56s).
- Using baking silicon on your baking sheet helps keep the buns crunchy (558.56s).
Nutrition
- N/A
FAQs
1. Can I substitute the brown sugar?
While brown sugar provides the best flavor, you can try light brown sugar or even a mix of granulated sugar and molasses for a similar result. The taste will be slightly different, however.
2. How do I know when the buns are done baking?
The buns are ready when they are golden brown and sound hollow when tapped on the bottom. You can also use a toothpick inserted into the center – if it comes out clean, they're done.
3. Can I make the dough ahead of time?
Yes, you can make the dough a day in advance. Store it in the refrigerator, covered, and let it come to room temperature before shaping and baking.
Making these Beijing Brown Sugar Sesame Buns is a rewarding experience, bringing a taste of authentic Beijing street food to your kitchen. Enjoy the delicious aroma and satisfying chewiness of these delightful buns, perfect for sharing with friends and family. Now go forth and create your own batch of these sweet and savory treats!