Food

But there are two kinds of dough for sesame cakes, one is full-risen dough, and the other is semi-risen dough. The following is a detailed discussion of the differences between the two methods.

1. The first method, full-proof flour, usually 100 grams of ordinary flour (that is, all-purpose flour) plus 1 gram of yeast, add water and mix into a smooth dough, cover and ferment for more than 2 hours. More than twice the size. When making sesame cakes, you can add sugar, minced meat, sesame fillings, etc. You can add various flavors according to your own taste. You can fry or bake them. The dough of the sesame cakes is crispy on the outside and soft on the inside. It is soft, oily but not greasy, and does not become hard even when cooled. It tastes great and is suitable for consumption by all ages.

2. The second method; semi-risen dough, which is also a type of fermented dough, is generally 500 grams of flour, and 2 grams of yeast can be added. Adding water is usually 250 grams, which can be determined based on the amount of flour. The dough for sesame cakes should be slightly softer. The mixed dough generally does not need to ferment for a long time. It can be covered and fermented for about 20 minutes. The method is the same as for full-rising dough. Same, add sweetness, minced meat, sesame fillings, etc., can be fried or baked. The color of the semi-risen dough is attractive on the outside, charred on the outside and tender on the inside, but it will harden easily after cooling.