I haven't eaten Huangqiao sesame cakes for several years. This kind of sesame cakes is made of crispy dough and dough, and there is also filling. In the past, the fillings I bought and eaten outside are salty and contain diced square legs, diced raw white oil, onions and salt. Although the taste is good, I always want to reduce some oil now, so I changed into bean paste filling, which has less oil and is sweet. Once baked in the oven, the sesame seed cake is crispy, browned, fragrant and very delicious. It is crispy on the outside and loose on the inside. It is oily and not greasy. Everyone appreciates it, but it is a traditional snack that everyone knows.
Flavor characteristics: Golden color, crispy taste, oily but not greasy.
huangqiao sesame cake
Recipe Recommendations
- flour 175 grams
- warm water 90 grams
- baking powder 1 grams
- yeast 2 grams
- white oil 5 grams
- bean paste 180 grams
- white sesame 30 grams
- egg liquid a little
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for huangqiao sesame cake
1
The ingredients are weighed and ready.
2
Rub the bean paste filling into 12 small circles (15 g/piece) for use.
3
Mix the flour, yeast, and baking powder well in a basin, dig a hole in the middle, add white sugar, pour in warm water, and stir to dissolve the sugar.
4
Then knead the dough until it is smooth and elastic, cover it, and wake for 10 minutes. The dough is basically kneaded.
5
Add flour and white oil in a bowl.
6
Knead into a smooth dough and the crisp dough is finished.
7
Then add a small amount of white oil to the awakened dough (adjust the hardness of the dough, or not add it), and then continue to knead evenly to make the water-oil dough and the crisp dough the same, and knead it into thick strips.
8
Use a rolling pin to roll it into a 0.8MM rectangle, and spread the crispy surface thinly on the top half of the water and oil surface.
9
Fold the rectangle in half, wrap it around the crispy surface, and seal the edges.
10
Then use a rolling pin to gently roll the dough into a 3MM thick rectangle (to prevent crispy leaks), and roll it tightly into a tube from one side.
11
Use a spatula to divide into twelve doses, and then you can wrap the bean paste filling.
12
Take a dose, pinch the sides tightly upwards, flatten it, and roll it into a round shape with a rolling pin (thick in the middle and thin in the outside).
13
Add the bean paste filling and fold it a little bit counterclockwise with your hand.
14
Finally, close the mouth tightly, rub it into an oval (close the mouth at the bottom), and then roll it into a round duck egg to make the cake blank.
15
Place the cake dough face down, place it in a baking sheet, and brush the surface with egg liquid.
16
Stick white sesame seeds one by one and place them on a baking sheet.
17
Until it is all completed, put in the oven at 210°C for 25 minutes (no preheating is needed, control the time and temperature by yourself).
18
Soon one plate was baked, and the second plate was baked for 20 minutes (the oven was hot).huangqiao sesame cake Make Tips
1. The water dough and the crisp dough should be kneaded uniformly. Add flour or a small amount of white oil to adjust the water dough. 2. Because the water mass contains yeast and has not been fermented during the process, do not preheat the oven and let the blank enter the oven to slowly awaken. 3. The amount of stuffing is generally not easy to be too much, and the stuffing should be tightly closed to prevent leakage. 4. You can also make other fillings and change them at will.