This Shanghai da bing (大饼) is our version of the famous Shanghai breakfast of da bing and you tiao. Shanghai da bing (sesame pancake) and you tiao (fried dough) is the preferred breakfast of champions in Shanghai!
Mix all of the ingredients together using an electric mixer (or by hand) to form a soft and smooth dough. Cover and let rest for 30 minutes. While the dough is resting, make the pastry dough.
For the pastry dough:
Mix all of the ingredients together in a bowl using a rubber spatula. Make sure everything is evenly mixed. Cover and refrigerate for 15 minutes.
Assemble the da bing:
Preheat the oven to 450 degrees F.
Divide the dough into 10 equal pieces. Then also divide the pastry dough into 10 equal pieces and roll each into a ball while it’s still chilled.
Flatten the dough ball and wrap the pastry dough ball inside it. Pinch the outer layer closed. Flatten with the palm of your hand, and roll out into an oval shape, about an eighth of an inch thick. Fold the oval in half lengthwise, and roll into a coil. Turn the roll on its side, flatten with the palm of your hand once again, and roll into another oval. This step creates some "lamination" in the dough, which will give you flaky layers in your da bing.
Place the da bing on a parchment-lined baking sheet. Brush lightly with water, and sprinkle generously with an even layer of sesame seeds, pressing them lightly into the dough.
Bake the da bing for 18 minutes until lightly golden brown. Be careful not to overbake them.
Be sure to serve this with you tiao (油条)! It’s a delicious carb on carb combination that you won’t regret. You can store the leftovers in an airtight container, and reheat in a toaster oven at 350 degrees F.