milk-flavored sugar crisp sesame cakes

Recipe Recommendations

• flour 170g
• warm water 65g
• vegetable oil 50g
• white sugar 25g
• low-gluten flour 110g
• maltose 15g
• condensed milk 40g
• water appropriate amount
• white sesame appropriate amount

• sweetening
• roast
• several hours
• senior

Steps for milk-flavored sugar crisp sesame cakes

1

Sugar filling: Put the flour in a bowl, microwave and heat on high heat for 1 minute, remove and sieve, add white sugar, maltose, condensed milk, and water, stir well

2

Water-oil dough: melt white sugar with warm water, pour into flour mixed with vegetable oil, knead evenly, wrap with plastic wrap, place in the refrigerator and simmer for 20 minutes; crisp dough: mix vegetable oil and low-gluten flour well, wrap with plastic wrap and place in the refrigerator and simmer for 20 minutes

3

Press the water-oil dough flat and wrap in the pastry dough

4

Tighten your mouth

5

The wrapped dough is rolled into a rectangular sheet about 7mm thick

6

Fold the sides in three directions towards the middle

7

Then roll it into a rectangular dough sheet with a thickness of about 7mm

8

Fold in three from top to bottom to the middle

9

Then roll it out

10

Roll up from the long side into a long strip

11

Cut into uniform sized doses

12

Put the mouths on both sides of the dose towards the middle, rub them round, cover with a damp cloth and let them soak for 15 minutes

13

Roll the brewed ingredients into a round sheet with a thick middle and thin edge

14

Wrap in the sugar filling and close the mouth down

15

Flat into a green sesame cake, prepare the rest in turn and place them on a baking sheet

16

Brush egg yolk liquid on instant noodles and sprinkle sesame seeds

17

Preheat the oven at 170℃, middle layer, heat on and off, 20 minutes

Recipe Categories

• baking Recipes
• afternoon tea recipes
• pie recipes