Sesame sesame seed cake

1

Mix the flour, soda, and dried yeast well, then pour in it multiple times with warm water, and constantly stir the dry flour back and forth with a mixing plate until the dry flour gradually turns into a wet dough sheet.

2

Then use your hand to continuously grasp the dough from all sides of the dough with four fingers to increase its flexibility. During this period, you must constantly pour a small amount of warm water. After blending the dough with the water each time, go to the second time. When the hardness of the dough reaches a suitable level, turn the dough into dough.

3

At this time, the dough is soft and strong.

4

Test with your fingers. You can poke through the dough with a gentle poke. If you pinch it with your fingers and lift it, it will not be easy to break. This proves that the dough is soft and soft and has reached the required standard. Cover it with plastic wrap and relax for 15 minutes.

5

Pour a little soy sauce into 25 grams of flour and use water to synthesize a flour paste.

6

This flour paste is a coating and dipping material that plays a binding role when making sesame seeds. After the flour paste is combined, it will be used for later use.

7

Heat the pan and stir-fry the pepper over low heat.

8

Stir-fry pepper after taking out cool, in the table with a bowl rolling pressure into fine flour children.

9

Stir fry and roll the pressed pepper noodles.

10

Pour into the sesame paste with 1 gram of cumin powder prepared in advance.

11

Pour the sesame oil into the sesame paste.

12

Mix well with peanut oil.

13

Finally, add a little salt to adjust the salty taste.

14

Make use of it after adjustment.

15

Take out the relaxed dough and place it on the chopping board. At this time, the dough will be very soft but strong. Gently stretch it with your hand. The technique is to grab the ends of the dough with your hand and shake it and stretch it long. Then press it flat with your hand and stretch it.

16

Stretch out the dough according to this method and lay it on the chopping board. If you feel that your hands are not working hard, you can also use a rolling pin to roll it into slices, but it should be thinner. If it feels sticky, you can apply some oil.

17

Spread sesame paste evenly on the dough sheet with your hands.

18

Then roll it up into a long roll shape.

19

Then divide the dough into six doses.

20

Use your hands to pinch the four corners of the dough.

21

Pick up the pinched dough and hold it with your right hand, and use your thumb and index finger to rotate it together with your left hand. The action is the same as wrapping the stuffing, so that the dough does not leave any seams.

22

Then place the smooth surface of the dough into a bowl of dough paste prepared with soy sauce and flour and dip it evenly.

23

Remove the dough from the dough bowl.

24

Then stick sesame seeds and place them in the baking pan. When putting them in the baking pan, put the side with the sesame seeds down, and throw the sesame seeds into the baking pan to make the sesame seeds stick stronger and even.

25

Pancake for two minutes, then turn over and bake for another minute.

26

As long as the sesame seeds are slightly shaped and the sesame seeds are slightly colored, you can take them out and place them on the baking sheet.

27

Place the preheated oven at 220-230 degrees on a baking sheet and bake for 8-10 minutes.

28

The sesame seed cake can be baked when it has a golden surface.

1. The dough must be soft and have a certain degree of elasticity. When adding water while kneading, do it gradually; never add too much at once. Since Shaobing is a semi-fermented product, the dough should not rest for too long; 10-15 minutes is sufficient. In the past, making Shaobing usually involved blending in old sourdough starter water. Nowadays, mixing the dough is much easier: for 300g of dry flour, you only need 1g of yeast and 2g of baking soda. The yeast ensures softness, while the baking soda ensures crispiness; the combination of the two yields excellent results! 2. The sesame paste must be thinned with oil; absolutely do not add water. The Sichuan peppercorns must be thoroughly roasted, otherwise, they will have a raw numbing sensation. Do not use too much ground Sichuan peppercorn and fennel powder; just enough to enhance the flavor is sufficient. 3. When wrapping, be sure to tightly seal the dough pieces rolled with sesame paste according to the method described above. This creates better layers, makes it easier to bake, and results in a finished product that is hollow inside with a good texture when sliced. It is best eaten stuffed with braised meat or a fried egg.