Production method:
1. Use 100ml of warm water at 37-40 degrees to ferment the yeast, then add salt in the flour and mix well. Place it on one side in the flour and stir with chopsticks until the flour begins to cake, and then use your hands to knead it. If the flour cannot be formed, slowly add water until the dough is kneaded evenly and smooth, then cover it with a damp cloth and place it in a warm place to ferment for 1 hour;
2. Prepare sesame paste while fermenting the dough: Mix the sesame paste, white sugar, and soy sauce well, then slowly add warm water and stir until the sesame paste is diluted and does not cake, and use chopsticks to pick it up and flow slowly;
3. After the dough is fully fermented, knead it evenly with your hands, sprinkle a thin flour on the chopping board, and roll the dough into a half-centimeter thick dough;
4. Pour sesame oil on the dough and wipe evenly, then sprinkle with sesame paste and spread evenly with a spoon;
5. Pull one end of the dough while stretching it, slowly roll it up, and finally roll it into a long strip and cut it into 3-4 cm long doses. At this time, turn on the oven and preheat it to 180 degrees;
6. Grab the two ends of the dose and fold it in half, that is, hide the sesame paste exposed outside as much as possible in the white flour, knead it round and gently press it flat, brush it with a layer of egg liquid and dip it with sesame seeds. Put in the oven and bake over 180 degrees over high heat for 15-20 minutes until both sides are golden brown.
Hongmali sesame seed cake
Recipe Recommendations
Steps for Hongmali sesame seed cake
1
Use 100ml of warm water at 37-40 degrees to ferment the yeast, then add salt in the flour and mix well. Place one side in the flour and stir with chopsticks until the flour begins to clump, then use your hands to knead. If the flour cannot form a dough, add water slowly until the dough is kneaded evenly and smooth, then cover it with a damp cloth and place it in a warm place to ferment for 1 hour.2
Prepare sesame paste while fermenting the dough: Mix the sesame paste, white sugar, and soy sauce well, then slowly add warm water and stir until the sesame paste is diluted and does not cake, and use chopsticks to pick it up and flow slowly.3
After the dough is fully fermented, knead it evenly with your hands, sprinkle with a thin flour on the chopping board, and roll the dough into a dough half a centimeter thick.4
Pour sesame oil on the dough and wipe evenly, then sprinkle with sesame paste and spread evenly with a spoon.5
Pull one end of the dough while stretching it, slowly roll it up, and finally roll it into a long strip and cut it into 3-4 cm long slices. At this time, turn on the oven and preheat it to 180 degrees.6
Grab both ends of the dose and fold it in half, that is, hide the sesame paste exposed outside as much as possible in the white flour, knead it round and gently press it flat, brush it with a layer of egg liquid and dip it with sesame seeds. Put in the oven and bake over 180 degrees over high heat for 15-20 minutes until both sides are golden brown.Hongmali sesame seed cake Make Tips
1. Knead the dough until it is soft, so that it has a certain degree of elasticity when rolling up the sesame paste and wrapping the filling.
2. Do not put too much salt in the pepper-salt mixture; specifically, taste the sesame paste first to see if it is salty, otherwise the baked cake may turn out too salty.
3. When shaping the cut dough portions into cakes, the white surface part is folded inward to encase the layered sections, so do not apply too much sesame paste, otherwise it will be difficult to seal tightly.
4. To prepare warm water dough, place flour in a basin or on a board and add an appropriate amount of warm water. The water temperature must be precise; if it is too high, it will cause starch gelatinization or significant protein denaturation, while if it is too low, the starch will swell but the protein will not denature. Both scenarios fail to achieve the characteristics of warm water dough. The amount of water added should vary according to the specific requirements of the variety to ensure the water and flour are fully combined. After initially forming a dough, spread it out or cut it open on the board to allow the heat to dissipate. Once completely cooled, knead it back into a ball thoroughly and evenly, then cover with a damp cloth for later use.