How to make salty and sweet sesame cakes:

Preparation method:

The key to salty and sweet sesame cakes is the crispiness of the sesame cakes. It is made by using 1 jin of oil and 2 jins of flour, adding salt or sugar to make puff pastry noodles, then using white flour in a ratio of 8:1, adding yeast dough, adding water and kneading into dough, and then breading the puff pastry noodles. , wrap it up, break it into small pieces, knead it into a peach shape, stick it with sesame seeds and press it into a flat shape. The shape can be round or square, and bake it in the oven. Those with salt are salty and crispy biscuits, and those with sugar are sweet and crispy. Their most common characteristics are that they are sharp, salty or sweet.

Bean paste sesame cake is a common snack in Beijing. It is named after it is filled with bean paste. During the baking process, there are natural openings on the side of the sesame cake, and the bean paste is spit out and hung on the side of the sesame cake. , so people vividly call this kind of sesame cake "toad spitting honey".

Preparation method:

First use white flour, add a small amount of baking soda, and mix it with water to form a dough. Take a piece of dough, roll it into a long strip, pinch the small ingredients, shape it into a dumpling wrapper, and wrap it Bean filling (generally the weight of the bean filling should exceed the weight of the dough, for example, 17.5 grams of skin should be wrapped in 37 grams of bean filling). Pinch the mouth tightly and flatten it into a sesame seed cake. Dip some water around the sesame seed cake and stick the sesame seeds on it. The sesame seeds should be dense. Mix evenly, and then put it in the oven. Due to the high temperature, the filling will expand, and a small opening will naturally open from the edge of the sesame seed cake, and the bean filling will spit out.

Bean paste sesame seed cakes are soft and sweet in texture

How to make thousand-layer sesame seed cakes:

1. First, knead the dough with warm water and make the dough soft. You can use a pair of chopsticks to stir the dry flour, and slowly add water while stirring (so that the dough will be softer). When there is no dry flour left, knead it into a soft dough with your hands. After the dough is mixed, put it in a warm place. Wake up for 10 minutes.

2. Knead the rested dough, roll it into a rectangular sheet, brush oil on the rectangular sheet, roll it up into a long strip and cut it into two or three pieces. Cut each piece into two or three pieces. Twist the two ends together, flatten with your hands, and roll into a round cake.

3. Heat oil in a pan, then add a piece of cake (note that it must be cooked slowly over medium heat). When one side is swollen, turn it over and brush it with oil, then bake the other side. Brush the oil cake on both sides until golden brown, then take it out of the pan.

4. Put oil in the pot and bake the other cakes in sequence.

Features: crispy and delicious, with clear layers.

Another method:

Add 250g of flour with yeast and warm water, knead it into a dough and let it ferment. After the fermentation is successful, add alkaline water and the dough will have no sour taste. Ready to use. 2. Add the remaining flour to cooked lard and mix into a dry pastry. Remove the film from the lard and cut into two square dices. Mix well with chopped green onion and salt. In addition, add minced green onion and refined salt to the dry pastry and mix well. 3. Roll the fermented dough into a long strip, cut it into twenty pieces, wrap each piece in dry pastry, and roll it into a three-inch long and two-inch wide dough. Fold it left and right, then roll it into a dough, and then roll it from the front Then roll it up, flatten it with the palm of your hand into a round dough of one inch and eight cents in diameter, spread it with pork suet (one penny and seven cents, add a little green onion, seal it with the seal facing down, shape it into a small round cake with a diameter of two and a half inches, and spread it on top. Put a layer of caramel, sprinkle with sesame seeds, put it on the baking pan, bake for five minutes, change the direction after 8 minutes of baking, so that it can be fully baked

There are also Huangqiao Shaobing:

I think there was no ham when Huangqiao Shaobing was served, so here is the ingredient. The authentic ones are pork suet and chopped green onions, with less five-spice powder. The skin is crispy and layered, and the outside is dipped in sesame seeds. Put the lard suet in the refrigerator to freeze the film, cut it into cubes, and put it together with the green onions, salt, and five-spice powder.