Stenken
Ingredients: salt,white sesame,sugar,water,yeast,olive oil,whole egg
Recipe Recommendations
- salt 5 grams
- sugar 5 grams
- whole egg 12.5 grams
- yeast 2.5
- water 138 grams
- olive oil 5 grams
- white sesame appropriate amount
Steps for Stenken
1
Melt the yeast in warm water and let stand for 5 minutes, mix all ingredients, and stir with MIN to form a dough.2
Turn to gear 1, alternating with gear 2, stir until the expansion stage, place it in a basin, cover it with plastic wrap, and place it in a warm place for basic fermentation.3
Remove the dough from the base fermentation, divide it into 60 grams of dough, round it, and relax for 30 minutes.4
Knead the relaxed dough into a cone shape with your hands, roll it flat and thin with a rolling pin, slowly roll up the front end of the dough, and slowly roll up the top dough with your right hand. When rolling up, the palm of your hand needs to use a little force to make the dough extend towards both ends, and the left hand gently stretches the dough below, so that the horn-shaped shape formed by rolling up the dough can have more layers.5
Place the formed dough on a clean wet paper towel and moisten it, then dip the surface with white sesame seeds. Fold the dough dipped with sesame seeds into a crescent shape and place it on a baking sheet for final fermentation.6
Finally, spray water on the surface of the fermented dough, and place it in a preheated oven at 200 degrees for 20 minutes, with water spraying once in the middle.