Materials?

A:

Medium gluten powder 1000g

Warm water (30-35 degrees) 620 ml (then add a diu diu)

Soft candy 10g (brown sugar can be used instead of auxiliary color by the way).

Dry yeast 10g (slow hands or hot weather can be reduced to 8g as appropriate).

5g cocoa powder (optional for coloring)

40 grams of corn oil

B:

A bottle of sesame paste (labeled 350g, actually 330g)

Liubiju peanut sesame sauce (1: 1) 70g.

200g of first-grade brown sugar (the higher the grade of brown sugar, the richer the color of the finished product).

Soft sugar100g

Sesame oil 50g (flavor enhancement and consistency adjustment).

An upgraded version of the old flavor-the method of Tianjin sesame sauce sesame seed cake (soft inside)?

0 1. Pour the flour into the basin.

02. Take another cup of warm water with a temperature of 30-35 degrees, add other A materials one by one in turn, add the next sample after stirring and dissolving, pour the oil after all the materials are dissolved without obvious caking, and pour it into the basin after slightly stirring and mixing. 03. Stir with a scraper until it is flocculent, and then knead the dough. Add a little water to the remaining dry powder as appropriate, and knead it into a soft and non-sticky dough (it is not necessary to knead the smooth surface).

04. Put it on a cold table and seal it for 20 minutes until the dough swells slightly by no more than 0.3 times. You can put it in the refrigerator in summer.

05. Prepare material B when you are awake, and weigh a small pot of it one by one. Brown sugar and white sugar need to be crushed with a rolling pin if they agglomerate. Blend with sesame oil to make the consistency of the picture about 50g.

06. At this time, the dough is slightly hairy, and it is lightly vented to form a uniform circle. Continue to seal the hair and divide it equally. (If your hands are too slow or the room temperature is too high for more than 0.3 times, you can add a drop of alkaline noodles here to neutralize the sour taste, but you should fully knead it. )

07. Prepare chopping board, rolling pin and flour. Spread a layer of flour on the chopping board, then take half of the dough and roll it into 40*60mm, 2-2.5mm thick dough. In the meantime, keep the chopping board filled with flour to prevent adhesion.

Pay attention to make the dough pieces parallel to the left and right as far as possible, which is convenient for folding and the finished product is uniform in size.

08. Take half the sauce and pour it on the dough. Apply evenly. If you can't feel it around, you can fold it in half, stick the sauce on it and open it. (The amount of sauce in this drawing is 1, which is used for comparison of finished products. )

09. From the long side up, pull back, roll up, and roll up by inflating, the layering of the finished product is more obvious. (The amount of sauce in this picture is 2, which is used for comparison of finished products. )

10. Pay attention to pinching when rolling into long strips.

1 1. Push the centers of the two ends inward, and pinch the mouth on the outer ring with a tiger's mouth.

12. Take out the other half of the dough, sprinkle flour in the basin, and fold the long strips in half and put them in the basin 10 minute.

13. Spread a layer of flour on the chopping board, take out the baked dough and roll it into a rectangle, as shown below.

14. 1 dough, roll it into a rectangle as far as possible, parallel to the left and right, roll it into a long dragon and divide it into eight parts.

No.65438 +05.2 Dough is rolled into a rectangle as far as possible, parallel to the left and right, and also rolled into a long dragon, which is divided into six equal parts.

The dose is below 16. Is folded in half, put into the mold to flatten, so that the finished product size is more uniform, and it can be folded in half as much as possible without a mold. The green body should be squeezed. The three columns on the right are the number 1, and the two columns on the left are the number 2.

17. Spray two thin layers of water on the surface of the blank, so that the skin just out of the pot will be crisp, in contrast to the cotton inside, and enrich the taste. If you don't have a watering can, you can pour some water with a spoon and then pass out with the bottom of the spoon. )

18. oven 50L 200 degrees 190 degrees for 30 minutes. The dosage of small oven can be shortened to 26-28 minutes.

19. The finished product will become taller and bigger, which is why the green body will be squeezed or crooked.

20. Take a photo of the certificate. It's a little too big this time. Mom said it was delicious but not delicate.

The contestant No.265438 +0. 1 has abundant sauce, dark color, closer to the original flavor and rich taste.

Player 22.2, the amount of sesame sauce is small, and the color is very different from the original. Although the taste is not rich, it tastes good.

I have eaten a lot of Tianjin sesame sauce biscuits, some of which are in the color of pictures, and some are darker. Before coloring the dough, I tried to dip soy sauce water in the black body to make the unpalatable skin salty. I also used brown sugar for material A, and the coloring effect was ignored. At present, cocoa powder is better and does not affect the taste. In fact, the main coloring comes from sesame paste and brown sugar in material B, and the plasticity of dough has not been broken. If you put more brown sugar and feel it evenly, the finished product will look better and the skin coloring will be more perfect.