China · Chinese

Assorted-nut stuffed baked flatbread

Flaky laminated dough wrapped around a mixed nut-and-candied-fruit filling, pan-griddled then oven-finished — the assorted-filling style of Tianjin’s Duchengqi huoshao. Public reference · home adaptation, not a historical original.

80 minutes · 4 servings · advanced

Assorted-nut stuffed baked flatbread

Public reference · Home adaptation Huoshao are griddled flatbreads of North China and Shandong. Tianjin’s Duchengqi huoshao dates to 1922, and the assorted-nut filling is a signature variety prized for many thin flaky layers. The Manchu–Han banquet lists a dish of the same name, but identity with a court original is not claimed. The classic formula uses old Chinese liang units and a wooden mould; weights are converted to grams and a round cup is used to shape instead. Dried-fruit quantities were reduced by about a third for a less sweet result. All weights, pastry ratios and heat settings are editorial for 4 (makes 8). Contains wheat (gluten), sesame, walnut and seeds. Vegetarian: no meat or seafood. 百度百科：什锦馅火烧 — Full lamination method, assorted nut-and-fruit filling, and griddle-then-oven finish. https://baike.baidu.com/item/%E4%BB%80%E9%94%A6%E9%A6%85%E7%81%AB%E7%83%A7 今日头条：杜称奇火烧（什锦馅）1987年老菜谱 — Gram conversion and the oil-brushing/flip rhythm from the 1987 Tianjin snack cookbook. https://www.toutiao.com/article/7645072838210224680 FDA: Food Allergies — Basis for declaring wheat, sesame and tree-nut allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.

Ingredients

  • medium-gluten flour300 g
  • sesame oil60 ml
  • warm water for dough40 ml
  • soft white sugar80 g
  • walnut kernels25 g
  • roasted sunflower or melon seeds20 g
  • toasted white sesame seeds20 g
  • dried osmanthus flowers5 g
  • candied orange peel / preserved fruit20 g

Directions

  1. 1

    Mix 90 g flour with 30 ml sesame oil into an oil-pastry dough. Knead the remaining flour with warm water into a firm water dough, cover and rest 10 minutes.

  2. 2

    Chop the walnuts, seeds, sesame and candied peel, mix with sugar and osmanthus, then drizzle in the remaining sesame oil to form the filling.

  3. 3

    Oil the board. Roll the water dough into a fan about 30 cm long, 14 cm wide at one end and 9 cm at the other. Spread oil-pastry on the right half, roll right-to-left to the middle, roll the left half thinner and spread on the rest, then roll everything into a long roll. Turn it crosswise, pull to about 3 cm diameter and cut into 8 pieces.

  4. 4

    Flatten each piece, wrap the filling with the seam underneath, press out a round with a cup and brush the top with sesame oil.

  5. 5

    Heat a lightly oiled pan over low heat. Cook the rounds seam-side down about 2 minutes until golden, flip, brush with oil and repeat — about 6–8 minutes total.

  6. 6

    Once puffed, transfer to a 200°C oven for about 8 minutes until the edges pale and the centre rises. Cool briefly before serving.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.