Ingredients
Main ingredients: 200g oily flour, 15g lard, 105g hot water, 100g shortbread flour, 50g lard, 80g sugar filling flour, 30g salad oil, 80g fine sugar ;
Accessories: appropriate amount of sesame seeds
Sugar sesame cakes
1
Weigh 80g of flour, place it on a non-stick baking pan, and spread it Bake on a flat surface at 175 degrees for 15 minutes, until the surface is slightly brown;
2
Mix the baked flour with 80g sugar and 30g oil and mix evenly to form a sugar filling and set aside;
3
Mix the oil dough and pastry ingredients separately into a smooth dough, cover with plastic wrap and let rest for 20 minutes;
4
Roll the pastry material into a round shape and place the pastry material in the middle;
5
Tighten the mouth, like making a bun;
6
6
p>Press the edge of the dough downward;
7
Use a rolling pin to roll it into a thin and even sheet;
8
Roll it from top to bottom;
9
Then roll it into a cylinder of equal thickness;
10
< p>Cut into equal-sized dough balls;11
Take a dough ball with the cut upward;
12
Pinch the incisions at both ends;
13
Press flat;
14
Roll it into a skin;
15
Wrap with sugar filling;
16
Tighten the mouth;
17
Tighten the mouth Next;
18
Roll it into a cake;
19
Brush the surface with a layer of water;
20
Add sesame seeds;
21
Use a rolling pin to roll the sesame seeds;
22
Let the sesame seeds It adheres better to the dough;
23
Put it into the baking pan;
24
The middle layer is 200 degrees for 8-10 minutes , grill the biscuits until they puff up.
Tips
1. After mixing the pastry and dough ingredients, cover it with plastic wrap to prevent the surface from drying out;
2. In the formula The same amount of lard can also be replaced with salad oil, not peanut oil or olive oil;
3. If you want the sesame biscuits to bulge, make sure that when wrapping the ingredients, the filling will not leak, the crispiness will not leak, but it will not bulge. It also does not affect the taste;
4. This recipe can make 12 sesame seed cakes;
5. It is not necessary to roll out the wide sesame seeds after they are glued, but they will fall off easily after being baked; < /p>
6. After rolling the large puff pastry into a roll, roll it into a cylinder of uniform thickness to ensure that the finished product is as even in size as possible.