花生米别油炸了，加3个西红柿，酥脆又松软，一次做12个，太香了

Quick Overview

The video demonstrates how to make soft and flaky sesame-topped pastries (likely scallion pancakes or similar flatbreads) enriched with tomato juice, instructing viewers to prepare 200g of peanuts, process them into flour, mix them with 400g of flour, tomato juice, and yeast, shape the dough, fill it with peanut crumble, roll it, cut it into 10-12 portions, shape them into round patties, coat them with sesame seeds, and pan-fry them until golden brown and puffed.

Key Points: The recipe utilizes 200g of peanuts, which are first dry-fried, cooled, and then ground into a coarse flour for the filling. The dough is made using 400g of all-purpose flour, one egg, 100ml of tomato juice (blended from fresh tomatoes), 4g of yeast, and 20g of cooking oil, kneaded until smooth after a 10-minute rest. The dough is rolled into a thin rectangle (0.5cm thick), brushed with oil, sprinkled with the peanut filling (seasoned with salt, or sugar for sweetness), and rolled tightly. The resulting log is cut into 10 to 12 small dough pieces, pinched shut at the cut ends to prevent filling leakage, shaped into rounds, and coated with black and white sesame seeds after brushing with water. The sesame-coated pastries are cooked on a dry, preheated pan without oil, first covered for two minutes on low heat, then flipped and cooked for another two minutes, repeating the flip-and-cook process for about six minutes total. The final product is described as having a crispy exterior, a flaky, layered interior with a strong peanut aroma, and a soft texture due to the inclusion of tomato juice in the dough. The finished pastries should be stored in a sealed bag while still slightly warm to prevent them from hardening when cool.

Context: This video is a cooking tutorial demonstrating a method for making a type of Chinese layered flatbread or pastry, often called 'shāobǐng' or similar, which is uniquely flavored and colored using tomato juice in the dough and a sweet/savory peanut filling. The process involves preparing the peanut filling, creating a dough colored by tomato puree, rolling, filling, shaping, and finally pan-frying the pastries to achieve a flaky texture.