Medium 40 min serves 4

Brown Sugar Flatbread (红糖烧饼)

Name: Brown Sugar Flatbread (红糖烧饼)
Total time: 40 min
Yield: 4 servings
Cuisine: Northern Chinese Home Cooking
Ingredients: All-purpose flour; Dark brown sugar; Lard; Warm water; White sesame seeds; All-purpose flour (for filling)

红糖烧饼 · hóng táng shāo bǐng

家庭快手版 · Home version: 家庭版：红糖内馅，外酥里糯

Red sugar flatbread is a comforting winter treat from Shandong. The molasses-like brown sugar oozes out when you bite, creating a caramelized crunch. My mother would make these on cold mornings, saying the dark sugar 'warms the blood.'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Breakfast & Brunch

Ingredients

All-purpose flour中筋面粉🛒 local250 g
Dark brown sugar红糖🏮 asian80 g
Lard猪油🛒 local50 g
Warm water温水🛒 local120 ml
White sesame seeds白芝麻🛒 local20 g
All-purpose flour (for filling)面粉（馅心用）🛒 local20 g

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

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Instructions

1Make dough: mix flour, salt, 30g lard and warm water. Knead until smooth. Rest 20 minutes covered.
🔍 Look for
Visual: 面团应有弹性微粘Dough should be elastic and slightly tacky
You know it's right when: 面团光滑有延展性
2Make filling: melt brown sugar gently (don't boil), mix with 20g flour to thicken. Cool to room temp — it should be paste-like.
🔍 Look for
Visual: 馅心应能成型不流动Filling should hold its shape when scooped, not runny
You know it's right when: 馅心不稀不干粉
3Divide dough into 4 balls. Roll each into oval. Spread oil paste (remaining lard + 20g flour) on half.
🔍 Look for
Visual: 油酥应薄而匀Oil paste should be thin and even, like window screen
You know it's right when: 油酥 layer 透明可见
4Fold over, roll again, fold once more. Cut into 4. Place filling in center, wrap like dumpling.
🔍 Look for
Visual: 收口应完全密封无裂缝Seam should be fully sealed, no cracks
You know it's right when: 轻压不散
5Flatten into disc, brush with water, coat with sesame. Bake at 200°C for 18 minutes.
🔍 Look for High heat 约18分钟
Visual: 底部深金黄，略带糖浆渗出Bottom should be deep golden with sugar leaking slightly
You know it's right when: 敲底有空鼓声

Tips

· Use block brown sugar (not powder) for best flavor — dissolve in 2 tbsp water first
· The flour in filling prevents leakage — don't skip this step
· Serve warm — the sugar filling is very hot inside
· Leftover filling can be used as dipping sauce for other pastries

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide