Sesame and red dates cake

1

I use spontaneous flour, so I only add some baking powder to the flour. If you choose another flour, you will need to add additional baking powder. Use chopsticks to mix warm water and pick it up into snowflake shapes.

2

Knead the dough until the surface is smooth.

3

The kneaded dough is allowed to stand and ferment. Now that the weather is warm, it is very suitable for dough fermentation. I didn't put a damp cloth on it, but covered it tightly with a suitable cover so that the water would not evaporate.

4

Take appropriate amount of cooked black sesame seeds and cooked white sesame seeds. There are more black sesame seeds than white sesame seeds. Of course, you can also mix them according to your preference. Use a blender to make a fine powder.

5

Take a few clean red dates, cut them into thin strips with scissors, remove the cores, and break them in sesame powder. Then add crushed rock sugar and break it up too. The sweetness depends on your preference.

6

In this way, after several crushing, the several ingredients are evenly blended together. It's particularly fragrant!

7

The dough should be fermented to twice its original size. Dip dry the flour with your fingers and poke it down without bouncing back.

8

Divide into doses of about the same size, according to the size you like. I made it smaller this time for easy storage. Rub each dough a few times to squeeze out air bubbles in the dough. Then work with your hands to form the dough into a small bowl with a thick middle and thin sides.

9

Put the small bowl-shaped dough in the palm of your hand with one hand, then fill the filling, press slightly with a spoon, and then close the mouth.

10

Gently press the dough into your mouth with your palm to form a cake. Set aside the prepared cake and ferment again. This way, the surface will not bubble and bulge after being put into the pan.

11

Brush the cake with a thin oil with a brush. You can also not brush it, just like making Baiji buns.

12

Take a clean oil-free pan, brush with thin oil and place the cake face down, then brush with thin oil on the other side, cover it, and make a small stove until golden on both sides. If you don't brush oil, this step is the same as the step of roasting Baiji steamed buns.

13

I have also made several oil-free versions. When you are about to roast, you can brush them with a little honey and sprinkle them with sesame seeds. I like this better. The filling tastes more fragrant and sweeter ~

14

The nutritious and sweet sesame jujube cake is ready ~~~~~~~~

1. How to determine the amount of water needed to make cakes and dough, and provide a method for reference: Use chopsticks or hand-mixed water to circle in one direction, and add it little by little until there is no loose powder in the basin. 2. Adding red dates to the filling can sweeten and increase the aroma. If you can chew the red dates until they are shredded when you want to eat them, add them at the end of the filling. But don't go too far to overshadow the aroma of sesame seeds. 3. In step8, I didn't specify the weight or approximate size of each small dose, because it is entirely a personal preference, and the difference between dough fermentation and final pressing is difficult to accurately determine. If you do it too much, you can roughly grasp the size ratio of the dough to the final product. 4. When pressing the cake, maintain a certain thickness, so that it will not look good if it is not formed. Attach the frying method of sesame seeds: home.meishichina.com/recipe-59667.html