Raw materials:

3 cups of flour, 0.5 cup of 65438+ water, 0.5 cup of cooking oil, 2 teaspoons of baking powder1,proper amount of salt, 30 ml of sesame oil and 30 ml of sesame paste.

Yeast 8g (about 1 bag), white sesame 50 g.

1。 Preparation: Put 3 cups of flour, 1.5 cup of water, 0.5 cup of cooking oil, 0.5 teaspoon of baking powder, salt and yeast into a bread machine and knead for 20 minutes to form dough. If you rub it by hand, it will take about 45 minutes.

30 ml of sesame oil and 30 ml of sesame paste, respectively, mix well until crisp.

2。 Knead dough is about 150g, roll a dough sheet with a length of about 20cm, a width of about 15cm and a thickness of 2mm on the panel, brush a layer of dough and roll it into a roll. Cut into 4 pieces for use.

3。 Take about 20 grams of dough and roll it into a round dough similar to dumpling skin. Stretch the 1 roll prepared in the second step slightly, put it in the center of the dough, make it into the shape of a pancake, and then wrap it with dough like a steamed stuffed bun. Press it into a small round cake. Into biscuit embryos.

4。 Sprinkle sesame seeds: Sprinkle sesame seeds on a plate, dip 2 drops of water (not too much water) on one side of sesame seeds, and then wipe with your fingers until a white sticky paste is formed on the surface of sesame seeds, with the white paste facing down. Buckle sesame seeds in sesame seeds and gently press them to ensure that sesame seeds stick firmly. This step must be rubbed with your fingers a few times, so that sesame seeds will not fall easily.

5。 Grease the pan and bake on both sides over medium or low heat. Remember to bake the sesame-free side first, and finally bake it until both sides are golden yellow. Because it is dough, the sesame cake will expand into a hemisphere when baked, which can be flattened with a flat shovel.

Point analysis:

1。 Noodles: The ratio of noodles, water and oil is generally 2: 1: 0.3-0.5. Baked sesame cakes with more oil are not easy to delaminate, and those with less oil are not brittle. Sesame biscuits use semi-fermented flour, so the amount of yeast is about 1/2 of steamed bread and steamed bread.

2。 Comparison between baking and baking: Sesame sesame seed cake should be baked for 7 minutes and baked for 3 minutes, that is, baked for 6-7 minutes and then baked in the oven. Here, in order to save trouble, put a little more oil, only by branding.

Raw material formula (250 tablets): white flour 1 1.75 kg yeast seeds 1. 125 kg oil residue 500 g peeled sesame seeds 425 g maltose 250 g sesame powder 350 g edible alkali 175 g refined salt 250 g leek 7.5kg.

manufacturing method

1. Put the flour (9 kg) into the jar, take 4.7 kg and mix it with 85℃ hot water (75℃ hot water in spring and autumn and 70℃ hot water in summer), and take it out of the jar. Put it in a big round plaque and knead it into a cobblestone shape. Tear up the yeast seeds and put them in. Rub your hands until they are soft, tough, shiny and pimple-free. Cover the quilt (use a single cloth in summer) to keep warm, and let it stand and ferment for about 4 hours.

Mix flour (2.75 kg) with rapeseed oil to make crispy noodles.

2. Wash the shallots, blow dry, cut into fine powder, chop the oil residue and pig net oil, chop them together on the chopping board, mix well, put them in a basin, add refined salt and sesame seed cake powder, mix well and make stuffing.

3. Sprinkle some flour on the chopping board, put the dough on it, put the lye dissolved in boiling water in it several times, knead until the dough is smooth and not sticky, then knead it into long strips, pick 250 flour agents with the same size, and divide the dough into the same parts.

4. Flatten the dough one by one, pick 1 small pieces of dough from the side and wrap them with dough, put them in the center of the dough, press them into pieces with a diameter of about 3 cm by hand, pick the stuffing, wrap it up and pinch it tightly, and roll them into round cakes with a diameter of about 10 cm with a flour needle. Dilute maltose with 250 grams of warm water, then brush it on the surface of sesame seed cake and sprinkle with sesame seeds.

5. Use 5 kg firewood to open the burning grass ash on both sides of the furnace, then put it into the furnace for burning several times with 5 kg firewood, press it on the burning grass with a fork shovel, cover the cold ash on both sides of the furnace, then scrub the furnace wall with a water brush, paste cakes from the lower parts of both sides of the furnace, and finally paste them on the top of the furnace. When the paste is full, push the covered cold ash to both sides, turn over the unburned firewood, pick it on the fork shovel, raise the fork shovel with your hand and bake it until the crab shell of the cake is yellow, drum it up and take it out of the oven, and sweep the floating ash off the sesame cake with a broom.

The product is characterized by being loose and dry, refreshing, crisp and red in white.

Sesame paste sesame seed cake: semi-cooked flour. The surface of the cake is sprinkled with sesame seeds, and the pulp of the cake is coated with sesame paste and sprinkled with salt and pepper, so it is multi-layered. Bake it on the pot until it is half cooked, and then put it in the furnace. It is crisp outside and tender inside, fresh and tender. Slightly salty, about two inches in diameter. It is common for Hui and Han people to sell this kind of pasta. At that time, it was called "sesame cake shop". Some restaurants also bake cakes to accompany meals. For example, large-scale Muslim restaurants sell roast instant-boiled mutton every autumn, and the staple food is mostly sesame cakes.

Besides, mutton, sauce beef, sauce elbow (pork), fried eggs, oil gizzards and so on are all delicious meals. In short, it can be paired with many vegetarian dishes. Those who sell sesame cakes often open stores or carry baskets of oil cakes to sell; Or stand by and watch the wonton stall at night.

Hanging stove sesame seed cake: This kind of sesame seed cake is mostly made by Huimin shop. The cake blank is baked in a hanging furnace, which is shaped like a pot, with an iron plate as the bottom, suspended by a chain and moved by a wooden stick, and pulverized coal is burned in the furnace. This kind of sesame seed cake has a long history. There is a saying in "Du Men Zhu Zhi Ci" written by Yang Mi people in the Qing Dynasty, "There are many ears in fried cakes with cold fruit, and Wo Wo is loved by baked sesame seeds". It is characterized by two layers of thick skin and no pulp, which is meat or oily pulp. Sesame paste and sesame cake are gradually replaced because of the labor-intensive production.

False hanging oven sesame seed cake: baked in pancake pot without hanging oven. The shape and taste are similar to those of baked sesame seeds. The Muslim restaurant is under the brand of sandwich and roast mutton here.

Crispy roll: It tastes like sesame paste sesame cake. The method is to roll the semi-hairy noodles into large pieces, evenly spread sesame paste, sprinkle with salt and pepper, roll them into long rolls, and then cut them into long squares about three inches wide and bake them. There is also a kind of "roll crisp" in cakes, which is different from this.

Sugar biscuit: Baked with sesame sauce and brown sugar, and covered with sesame seeds.

Crispy sesame cake: there is no sesame paste in it, but there are sesame seeds on the cake surface, with many layers of oil, slightly salty taste or sugar filling.

Sand-filled sesame seed cake: a small thin cake crust with sand stuffing (bean stuffing) and a circle of sesame seeds around the cake. Cracks are exposed after cooking, which is also called "clam steamed bread swallowing honey".

Crab shell yellow sesame seed cake: southern method. Dead face, small and brittle. Round tastes salty, and long ones have stuffing (brown sugar stuffing, bean paste stuffing, dried vegetables stuffing). When baking, use an oven, about three feet high, round (made of a small cylinder surrounded by wooden boards) with a hole at the top. After roasting, clamp out the roasted sesame seeds with tongs. This kind of roasted sesame is tender when it is hot and difficult to chew when it is cold. The "minced meat biscuits" sold in the "Fangshan" restaurant in Beihai Park are similar to those above.

Cylinder-furnace sesame seed cake: dead noodles, rectangular, with many layers and many sesame seeds on the cake surface. The method is to stick the green body on the inner wall of the small jar and cook it under the jar with slow fire. Hot shortcakes are mostly made by people in Shijiazhuang, Hebei Province.

Braised sesame seed cake: This kind of sesame seed cake can be classified as pastry. Oil and flour, round and about the size of walnuts, are characterized by ten pieces connected together and broken when eaten. Stuffing includes: fatty oil (lard) chopped green onion, dried vegetables, red bean paste, jujube paste, sweet-scented osmanthus sugar, hawthorn sugar and so on. , which has different flavors. The oven used is similar to that used to bake crab shells and sesame cakes. In the past, the system of "Zhimeizhai" and "Yuanfangzhai" in Dongan market was well known. In addition, the "Kuiyizhai" in the south of Xiaoqiao Road, Xianyukou, outside Qianmen is also famous in Cheng Nan. In recent years, the traditional cakes in Beijing have gradually recovered, and they are eager to "bake sesame cakes" to be fragrant again.

White horseshoe: the dough has two layers of skin, more than two inches in diameter. The sesame seeds on the cake surface are sparse and have no salty taste. It is eaten with "inby" (fried chicken gizzards). A few years ago, there were shops in front of the Drum Tower, and buyers lined up to play brands, which shows that they are very popular with foodies. Unfortunately, I can't find it now.

Red horseshoe: rough hair, salt and pepper inside, more than an inch in diameter. The sesame seeds on the cake surface are dense and coated with sugar. After baking, the color is like sunset glow and the aroma is rich. In addition, there are slightly smaller "donkey hooves". All kinds of horseshoe-shaped biscuits are not cooked, but baked in a furnace. The inner cavity of the furnace is made of old cylinders or glazed tiles. This stove is more than one meter high and about three feet wide. The lower floor is a heat source (burning coal), while the upper floor is spacious and the walls are hot. The maker dipped the dough in water and stuck it on the top wall of the stove. After baking, he shoveled it into a small iron spoon and took it out. Although it takes a lot of effort to make it, people who eat it can't get tired of it. Now the skill of turning horseshoes has been lost.