Introduce to friends a family banquet snack, a simple way to make "Huangqiao Sesame Cake" at home.
It is said that in the past, the He surname was a famous family in the Huangqiao area. During the more than 120 years from the 16th year of Chenghua in the Ming Dynasty to the 35th year of Wanli, the He family once had the glory of "Four Jinshi and Ten Scholars". Although He Xuan was only a tribute during the Daoguang period of the Qing Dynasty, she has written a lot. The 80 volumes of her "Yun Shi" are currently in the Beijing Library. This old man not only made friends with great scholars such as Gong Zizhen and Li Zhaoluo, but also had a lot of interactions with sesame cake masters, often exchanging lessons with them on the craftsmanship of making sesame cakes. It is said that seasonal varieties produced according to the seasons, such as leek sesame cakes, shredded radish sesame cakes, and crab yellow sesame cakes, are the idea of this old master.
The one made today is the "Huangqiao Sesame Cake" made with shredded radish as the filling. As the saying goes,"Eating radish in winter and eating ginger in summer is the best way to maintain health." Therefore, we will use shredded white radish to make it. The specific practices are as follows;
huangqiao sesame cake
Recipe Recommendations
- high-gluten flour 550 grams
- shredded white radish 500 grams
- diced green onion 20 grams
- ginger 15 grams
- eggs 一枚50 grams
- dry yeast 3 grams
- baking powder 1 grams
- salad oil 95 grams
- warm water 250ml
- sesame oil 15 grams
- salt 10 grams
- chicken essence 2 grams
- white pepper a little
- yellow wine 10 grams
- white sesame appropriate amount
- salty and fresh
- baking
- half an hour
- ordinary
Steps for huangqiao sesame cake
1
High-gluten flour, dried yeast, baking powder, salad oil, warm water, shredded pork board, shredded white radish, shredded green onion, an egg, and white sesame seeds.
2
Divide 150 grams of flour from 550 grams of flour for later use. Add dry yeast and baking powder to the remaining 400 grams of flour and mix well, then add 20 grams of salad oil and mix well.
3
Use 250ml of warm water to synthesize a soft dough.
4
Cover with a wet towel and soak for 15 minutes.
5
Pour 75 grams of salad oil into 150 grams of flour and mix well.
6
Combine evenly and make into crisp dough for later use
7
Pour appropriate amount of salt into shredded radish and mix well to dry the water.
8
Add salt and white pepper powder to the suet grains, then add a little rice wine, chicken essence and sesame oil and mix well.
9
Dry the shredded radish with your hands, pour the marinated suet grains into the shredded radish, add the chopped green onion and ginger, and mix well to make a filling for later use.
10
Take out the dough and beat it repeatedly on the chopping board to make it smooth.
11
After beating it gently, dough it into dough twice and then simmer for 10 minutes. During this period, do not knead the dough with your hands to prevent tendons from appearing.
12
Pour the white sesame seeds into a small plate for later use.
13
Take out the dough that has been tempered twice and roll it out with a rolling pin. Roll the dough into a rectangle, about 0.8 cm thick. Spread the dough on the ½ part of the dough and press it flat with your hands.
14
Fold it up and down neatly and hold the edges firmly with your hands.
15
Then fold it up and down neatly, hold the edges firmly with your hands, and roll it thin again with a rolling pin.
16
Use a brush to apply clean water to the dough. Not too much water. Just use a thin layer.
17
Roll up the water-coated dough with your hands, the tighter the better.
18
Cut into dough with a knife and pinch the ends of each dough tightly.
19
Use your hand to stretch the four corners and fold them in the middle and squeeze them firmly to make small round dough.
20
Roll out the dough one by one into a round dough with a thick middle and thin four sides.
21
Wrap the fillings one by one. When wrapping the fillings, do not fold them. Wrap them by folding them. Don't have too much fillings, just 60% full.
22
Make the blank into oval cakes.
23
Spread egg liquid on the wrapped cookies.
24
Then cover them with sesame seeds one by one and place them on a baking sheet.
25
Place it in an oven temperature at 220 degrees and bake for about 18-20 minutes.
26
Bake the outer skin until golden brown and then remove it, and the operation is complete.
27
The code plate can be served at the table when entertaining guests.huangqiao sesame cake Make Tips
Characteristics of this sesame seed cake: golden color, burnt aroma, crispy outer skin, and fresh inside. Warm tips: 1. Prepare the crispy dough at 30%. You don't need too much. It is best to have the same hardness as the water surface. 2. Heshui dough should be slightly softer than steamed bun dough in the north. The dough does not need to be fermented for too long and can be soaked at room temperature for more than 10 minutes. The dough cannot be kneaded by hand. It should be beaten to make a delicate and soft dough. It will not be easy to knead the dough to produce the tendons. After beating, relax for 10 minutes. 3. The stuffing does not need to be wrapped very fully, just 70% full. If the stuffing is wrapped too much, it will easily burst during baking. 4. Huangqiao sesame cakes can be made into round, oval or rectangular shapes, and are generally mostly round and oval shapes. The fillings can be sweet or salty, and generally pay attention to the seasons. The salty ingredients include crab roe pork, leek shrimp, suet shredded radish and ham stuffing. The sweet fillings generally include osmanthus and white sugar sesame stuffing, nut suet white sugar stuffing, bean paste stuffing, lotus seed stuffing, etc. are all okay.