milk-flavored brown sugar sesame cake

1

Heat the milk until warm, add in the dry yeast and let sit for five minutes until the yeast has completely melted.

2

While pouring milk yeast into the flour, stir quickly with chopsticks until the flour is all in the shape of large snowflakes.

3

Mix together to form a smooth dough.

4

Fermentation to double size.

5

Exhaust the air, fully knead it evenly, and then take out an egg-sized ball of dough. Roll it out as square as possible, the thinner the better.

6

Spread evenly with sesame paste.

7

Sprinkle with brown sugar evenly.

8

Roll it up along the long side, tightly.

9

Roll it up from one end and form a snail shape, as shown in the picture.

10

Compact the mouth tightly, first flatten it with your palm, and then gently roll it open.

11

Brush the pan with oil, heat it slightly, add the prepared cakes, heat over low heat, and cover.

12

After about 5 minutes, open the lid and turn, and heat it over low heat until the cake is cooked.

1. The milk should not be heated too high, otherwise the yeast will be burned and the dough will not grow.
2. The thickness of the dough sheet rolled out for the first time determines the layered feeling of the cake. The thinner the dough sheet is rolled, the more layers the cake will be.
3. Add too much sesame paste and brown sugar, otherwise it will expose the filling.
4. When heating, you must use a light fire, which seems to have a small flame, otherwise the outside may be scorched and the inside may not be ripe yet.
5. If you like it sweeter, you can add a proper amount of white sugar to the flour when kneading, but you should pay attention to the white sugar cannot directly contact the yeast, which will affect the activity of the yeast.