Black sesame salt tacos
By VicentaLakin
Black sesame-salame corn pasta, both delicious and nutritious。
Recipe Recommendations
- cornmeal 50 grams
- flour 500 grams
- yeast 5 grams
- water 230 grams
- black sesame 40 grams
- salt 4 grams
- edible oil appropriate amount
Steps for Black sesame salt tacos
1
Put well-measured flour and corn flour in the bread drums (also hand and noodles, I'm lazy here)
2
Add yeast and water to the flour and start the mixing group. Put the face and a softer smooth face in the basin for 30 minutes。
3
The black sesame is washed, the water is dried and cooked with little fire in the pan。
4
When the sesame is dryed, it is crushed with a cane that does not have to be shredded, and a few sesame particles can be left。
5
Crushed sesame gets in the bowl, with salt (added by its own taste), evenly mixed。
6
Good noodles, move on to the panel and split them into five equals。
7
Take out a pasta, a rounded face, and brush up a layer of edible oil, with some sesame salt。
8
When the noodles grow up from the top to the bottom, the hand is fixed, the other side is rolled up, the end is pressed under the face, and the hand is pressed into a tortilla。
9
Make it bigger, not less than 0.3 centimetres thick. Covered with wet cloth for 5 to 10 minutes。
10
Fire, cooking oil in the pot and branding the cake in the pan. Turned one side into gold and branded the other. When the two sides are yellow and the cakes become thick and soft, take them out。
11
Black sesame tacos can come to the table。