Practice:
Step 1: Put all materials except white sesame into the pot;
Step 2: Knead into smooth dough, cover it with a wet cloth and put it in a warm and humid place for fermentation;
step 3: when the dough is 2.5 times the original size, take it out, put it on the kneading mat, and exhaust and knead it round;
Step 4: Weigh and divide into 8 equal parts, and then knead them separately;
Step 5: Dip the wool brush in clean water and lightly brush a layer of water on the surface of the dough;
Step 6: Pick up the bottom of the dough by hand, buckle it in a plate with white sesame seeds, and gently press it;
Step 7: Dip the dough surface with white sesame seeds, and shake it gently to shake off the extra sesame seeds;
Step 8: Treat all the dough in turn, put a little oil in the pancake pan, and put the baked biscuit into the pan while making it, with the sesame-free side facing down first;
step 9: after the bottom surface is slightly burnt, turn over the sesame seed cake, continue to simmer, and scorch the other side;
Step 1: Turn the sesame seed cake over again, simmer for three or four minutes, and pour a small glass of water.
step 11: when you see the sizzling sound, the water in the pot is dry. Open the lid and release the water vapor. When the surface of the baked wheat cake is dry, you can take it out of the pot.
2. Ingredients: 25g flour, appropriate amount of water and appropriate amount of sugar.
Practice:
Step 1: Make up your face and wake up for half an hour;
Step 2: Pull off a small dose, roll it into dough and wrap it with sugar;
Step 3: Wrap it flat, open the pancake pan and put it directly on it, and bake it until both sides are golden.
3. ingredients: 2g of medium gluten flour, 12g of normal temperature water, 2g of yeast, 1.5g of sugar, 15g of flour, 15g of cooking oil, 5g of white sugar stuffing, 2g of flour, and a little of white sesame seeds.
Practice:
Step 1: Mix all the above dough making materials together, knead them into a ball, cover them with plastic wrap and ferment until they are 1.5 times larger, and poke a hole with your finger without retracting;
step 2: heat 15g of edible oil and add it to 15g of flour, and stir well;
step 3: 5g of white sugar and 2g of flour are evenly mixed;
step 4: sprinkle some dry powder on the chopping board, knead the fermented dough until it is smooth, and roll it into rectangular pieces with a thickness of .5cm and a size of A4;
step 5: evenly spread the prepared pastry on the dough sheet, fold the dough sheet into three pieces, and cut it into four pieces with a scraper;
step 6: roll each dough piece properly, fold it in half and fold it in three folds, continue rolling, fold it in half and fold it in three folds, and knead it diagonally to form a round dough after ensuring that there are nine layers;
step 7: roll each dough flat, add a proper amount of white sugar stuffing in the middle, wrap it like a steamed stuffed bun, press it flat, and roll it into a round cake with a thickness of about 1 cm;
Step 8: Sprinkle sesame seeds, brush a little oil in the frying pan, and fry each side for about 3 seconds.
step 9: put it in the oven and bake at 2 degrees for 8 minutes.