Raw materials:

300 grams of flour, 5 grams of yeast, warm water 100 ml, sesame paste 45 ml, salt 10 g, sugar 8 g, soy sauce 15 ml, sesame oil 15 ml, moderate warm water and sesame 100 g.

Exercise:

1. Melt the yeast powder with warm water of about 100ml, then add salt to the flour and stir well. While pouring into the flour, stir with chopsticks until the flour begins to agglomerate, and then knead it by hand. If the flour can't agglomerate, slowly add water until the dough is kneaded evenly and smoothly, then cover it with a wet cloth and put it in a warm place 1 hour.

2. Prepare sesame paste while fermenting dough: mix sesame paste, sugar and soy sauce evenly, then slowly add warm water and stir until the sesame paste is diluted and not caked, and then pick it up with chopsticks and put it slowly;

3. After the dough is fully fermented, knead it evenly by hand, sprinkle thin powder on the chopping board, and roll the dough into a pie with a thickness of half a centimeter;

4. Pour sesame oil on the cake and wipe it evenly by hand, then pour sesame sauce and wipe it evenly with a spoon;

5. Pull out one end of the bread, stretch it, roll it up slowly, and finally roll it into strips and cut it into 3-4 cm long doses. At this time, open the oven and preheat it to 180 degrees;

6. Fold the two ends of the holding agent in half, that is, hide the exposed sesame paste in white flour as much as possible, gently flatten it after rounding, brush it with a layer of egg liquid and then dip it in sesame seeds. Bake in the oven for 180 degrees 15-20 minutes until both sides are golden.

Remarks:

This is my favorite breakfast, especially when I cut the sesame seed cake and add some slices of ham or a little Chili sauce. I can eat three at a time. The key is crisp! It smells good!

Sesame paste is short for sesame paste. According to my observation, sesame paste biscuits seem to be more common in the north. In the south, especially in Yunnan, sesame sauce is usually mixed with peanut butter to sweeten it, which is used as dipping sauce or spreading sauce for burning bait. Of course, I like both ways.

Sesame paste sesame cake tastes crisp and layered, and it is soft and delicious after eating. Generally, it is made of dough (fermented dough), and it is better if there is flour fat. Friends who really can't mix noodles but want to eat sesame cakes can mix noodles with boiling water, then wrap the sauce in it, crush it gently, and fry Huang Dou in an oven or pan, which tastes slightly different. This is just a lazy way. If you want to taste delicious food, don't save trouble

The paste wrapped in sesame sauce should be pinched at both ends and folded in half in the middle, that is, the paste should be evenly wrapped in the cake. If you really can't master it, you can flatten the paste with a little tidying. I baked it twice, using two kinds of wrapping methods respectively, and found that sesame sauce is more fragrant when hidden inside;

Because it is dough, the oven needs to be preheated, otherwise it is difficult to absorb air expansion when baking, and the taste is easy to harden. You can fry in a pan without an oven at home. After the bottom of the sesame seed cake is formed, pour a little water, cover it immediately, and bake it slowly over low heat. It tastes good, but the smell of sesame baked in the oven is still difficult to replace.