Fat sesame seed cake, also known as fat sesame seed cake, is a famous Han snack in Lingbao, Henan Province. It is oblate, with staggered spirals, brown and bright appearance, distinct layers after biting, and each layer is as thin as paper, crisp outside and soft inside, and fragrant.

The technology of oil briquette is exquisite, and the main raw materials are flour, pig fat, cotton oil, salt and alkaline noodles. There are two ways to eat. One way is to let the chef squeeze and shake it out. In the blink of an eye, a cake is piled up on a plate, fluffy and sliced, and eaten with chopsticks. The other is to keep the cake in its original state. Food has its own flavor.

working methods

1. Put the flour into a basin, and slowly add water (70g boiled water +30g cold water) to form ears. After kneading into smooth dough, knead it repeatedly until all the gluten is kneaded out, then knead it into small round sticks one by one, evenly apply cooking oil, pile them together and cover them with wet cloth. Yin and Yang water is used all year round, that is, the ratio of boiled water to cold water is seven to three in spring, six to four in summer and eight to two in winter and autumn.

2. Chop the shallots, add a little salt and mix well (lard was added to the original formula).

3. Roll out the round stick and make it into a rectangular patch.

4. Straighten the dough, then hold one end of the dough strip with your left hand and the other end with your right hand, then straighten the dough with oil until the dough is transparent and you can see the pattern on the chopping board. 5. Put some oil on the dough, sprinkle with chopped green onion and roll it across. Put some oil on the thin dough with your right hand. While rolling, stretch the dough with your left hand until the dough is rolled up.