In fact, I have wanted to make sesame cakes for a long time, but I just wanted to make too many. Making Western-style snacks is relatively novel, and there are many various sesame cakes shops in the market. You can buy freshly baked hot sesame cakes at any time when you go out., stuffed ones without stuffing, long round ones and flat ones... it has become an indispensable staple for our breakfast.
Today, when making cakes, I squeezed out some time and made a plate of sesame cakes with a piece of flour. There was no need to knead the film or secondary fermentation. It was easier and faster than bread.
Sesame sesame seed cake
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Steps for Sesame sesame seed cake
1
Add salt to the sesame paste and mix well, take half of the warm water and add yeast.
2
Add the yeast solution to the flour, and first stir with chopsticks into dough.
3
Then knead it into a ball with your hands (I added some extra water to adjust the water content according to the water absorption of my flour).
4
Cover the dough with a damp cloth and place it in a warm place to ferment until twice the size (I put the basin on the heat and went on to work on other things. After looking at the dough, it was a little overgrown, and I will reduce the amount of yeast next time).
5
Roll out the finished dough into rectangular slices.
6
Spread sesame paste evenly on top.
7
Stretch the dough into a long strip.
8
Cut into doses of about 3 mm.9
Rub the dough longer, fold the ends inwards, and press it round and flat (the camera ran out of power this time, so no pictures were taken) Preheat the oven to 200 degrees.
10
Brush egg liquid on the surface of the round cake.
11
Dip it with sesame seeds.
12
Put it in the oven, medium at 180 degrees for 15 minutes, and lower for 5 minutes (be careful, don't burn it).
13
The fragrant sesame cakes are baked.