# 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

Source: https://www.youtube.com/watch?v=uP8YCySTwGQ
Recap page: https://rapidrecap.app/video/uP8YCySTwGQ
Generated: 2026-03-10T22:01:45.005+00:00

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## 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.

![Screenshot at 0:00: Initial display of the main ingredients: a bowl of raw peanuts and three fresh tomatoes, setting the stage for a recipe combining these elements.](https://ss.rapidrecap.app/screens/uP8YCySTwGQ/00-00-00.jpg)

**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.

## Detailed Analysis

The tutorial begins by preparing the peanut filling: 200g of raw peanuts are dry-fried over low heat until they change color and make popping sounds, then cooled, shelled, and ground into a coarse powder (0:00-1:58). The dough preparation follows: 400g of all-purpose flour is combined with one egg, 100ml of water, and 200ml of blended tomato juice (made by blending tomatoes and filtering the juice, 0:38-0:53). Four grams of yeast and one spoonful of sugar are added to the tomato juice mixture and stirred before being combined with the flour and egg. After mixing into a shaggy mass, 20g of cooking oil is added, and the dough is kneaded until smooth and slightly soft (1:10-1:28). The dough is rested for 10 minutes without needing further proofing (1:29-1:34). Next, the dough is lightly flattened and rolled out into a rectangle about 0.5 cm thick (2:07-2:20). The surface is brushed with a little oil, sprinkled generously with the prepared peanut powder (seasoned with salt, or sugar if preferred for sweetness), and then rolled up tightly (2:24-2:48). This log is divided into 10 to 12 small portions (2:52). Each portion is sealed at the cut edge, shaped into a round patty (3:09-3:20), brushed with water, and coated on both sides with a mix of black and white sesame seeds (3:21-3:28). The sesame seeds are pressed firmly into the dough by lightly flattening the patties with a hand (3:29-3:33). Finally, the pastries are pan-fried on a dry, preheated surface without oil. They are cooked on low heat, covered for two minutes, then flipped and cooked for another two minutes, repeating this process about six times until both sides are golden brown and the pastry is slightly puffed (3:47-4:17). The resulting pastries are described as having a crispy exterior, a soft, layered interior reminiscent of bread, and a strong peanut aroma enhanced by the tomato juice addition.

### Peanut Filling Preparation

- Dry-fry 200g peanuts until popping sounds occur
- Cool, shell, and grind into coarse powder
- Set aside

### Dough Making & Flavoring

- Combine 400g flour, 1 egg, 4g yeast, and 200ml filtered tomato juice
- Add 20g oil and knead until smooth
- Rest dough for 10 minutes

### Shaping and Filling

- Roll dough to 0.5cm thickness
- Brush with oil, spread peanut filling (salt/sugar optional)
- Roll tightly and slice into 10-12 pieces

### Final Assembly

- Pinch cut edges closed, shape into rounds, brush with water, and coat with black/white sesame seeds on both sides
- Press sesame seeds lightly to adhere

### Cooking Process

- Pan-fry on a dry, preheated surface (no oil)
- Cook covered on low heat for 2 minutes, flip, cook another 2 minutes
- Repeat flipping/cooking cycle for about 6 minutes total until golden and puffed

![Screenshot at 0:04: The initial ingredients displayed: peanuts and three tomatoes, indicating the main components of the recipe.](https://ss.rapidrecap.app/screens/uP8YCySTwGQ/00-00-04.jpg)
![Screenshot at 0:49: The tomato juice being strained into a measuring cup, showing the liquid component derived from the tomatoes.](https://ss.rapidrecap.app/screens/uP8YCySTwGQ/00-00-49.jpg)
![Screenshot at 2:30: The peanut filling, made from dry-fried and ground peanuts, being sprinkled onto the rolled-out dough.](https://ss.rapidrecap.app/screens/uP8YCySTwGQ/00-02-30.jpg)
![Screenshot at 3:47: The finished sesame-coated pastries placed on the dry, preheated pan before the final cooking stage.](https://ss.rapidrecap.app/screens/uP8YCySTwGQ/00-03-47.jpg)