Don't be scared by the title first. This "random change" does not mean that it is "random". Instead, it is said that this cake is really omnipotent. It can taste whatever you want, and it can taste whatever you want.
The most critical selling point is not the taste, but the simplicity and convenience! It is especially suitable for pasta "novices" like me who are not good at making dough and dough, and people who are not good at "folding quilts" to make multi-layer meringue. If you want to eat crispy cakes someday, just use my secret recipe and you can eat them within 20 minutes!
It is impossible without a secret! The secret that allows people to use their taste buds as they please, and also ensures that they are super simple and fast lies in it-Indian cake throwing (also called "Indian cake throwing")!
"Sesame Sauce Cookies": A little sesame paste, brown sugar, and sesame oil, stir well into a paste.
"Scallion Flavor": chopped green onion, black pepper, salt, mix well.
"Sesame Flavor": A little black sesame seeds, sugar, and sesame oil, stir well into a paste.
"Sweet Coconut Mashed": Shredded coconut, sugar, soften butter at room temperature, stir well to form a paste.
Look at the finished product, it's very tempting!
sesame paste cookies
By DennisHarris
Recipe Recommendations
- sesame paste appropriate amount
- brown sugar appropriate amount
- sesame oil a little
Steps for sesame paste cookies
1
Throw a cake in India and soften it slightly at room temperature. Don't lift the plastic paper on both sides (this cake needs to be frozen, as long as the cake is softened to the extent that it can be folded).
2
Mix the filling according to your personal preference (my ingredients are just a reference, but you can actually use it indefinitely).
3
Spread the ingredients evenly on the cake blank, leaving an edge about 2 cm wide.
4
Hold down the plastic paper, gently lift it from one end of the cake, roll it inward, and wrap the stuffing in. Roll it as tightly as possible to form a flat roll.
5
Roll up the dough roll from one end inward to form a dough pile. Roll it and pocket it in to keep the stuffing from showing.
6
Gently press the bottom and roll it into a small cake. The thinner the filling, the better.
7
Without adding oil, put the cake blank directly into a non-stick pan, turn on low heat, and cover the pan with pancakes.
8
Fry one side, turn over, and fry on low heat until both sides are golden brown.sesame paste cookies Make Tips
1. Most Indian cakes are frozen cakes, so it is necessary to soften at room temperature. But don't be too soft, otherwise the cake will be very sticky and it will not be easy to apply the filling and roll. 2. Frozen Indian cakes are sandwiched between two pieces of plastic paper, and one side of plastic paper must be left when they are soft. In this way, you can use plastic paper to press the ingredients without directly touching the pancakes, which will make it easier for the filling to be evenly spread on the pancakes. 3. The filling can be varied, but it must not be too thin, otherwise it will easily show up after rolling. 4. When pancakes, there is no need to put in oil, just use the oil from the Indian pancakes itself. And it's best to find a lid bigger than the pan, so that you can use water steam to cook the cake.