1 bowl of flour to make a sesame lasagna, soft and delicious can not eat enough, cooking can be easily managed! Although this cake is called lasagna, in fact, there are not as many as a thousand layers. Its practice looks complicated, in fact, most of them are repetitive actions, will be rolled out layers of dough, and then on the pan frying can be, the practice is not difficult, do not have to worry about their poor cooking can not do. Today to introduce you to this black sesame lasagna with very simple materials, the middle of a layer of black sesame, fried lasagna has a light sesame aroma, the flavor is more intense, and black sesame is still moisturizing hair good thing to eat more than not fat, despite the addition! Do a plate in the morning, and with a cup of soybean milk or milk, to noon are not see hungry!

Black sesame lasagna

Ingredients:

Flour 250 grams, water 160 grams, yeast (dry) 2.5 grams, salt moderate, corn oil moderate, black sesame filling moderate, sugar 15 grams

Cooking Steps:

1.yeast first with warm water to mix

2.flour, sugar into the basin

3. p>3. Add the yeast water, knead into a smooth dough, cover with plastic wrap and ferment at room temperature

4. Ferment until it doubles in size, and the dough becomes honeycomb-shaped

5. Take the fermented dough out to vent, and let it wake up for another 15 minutes

6. Divide the dough into two portions

7. Take a piece of dough, roll it out into a rectangular shape, sprinkle it with a thin layer of salt, and pour it with a moderate amount of oil

8. Appropriate amount of oil

8. Fold up and down, spread the salt and oil evenly, sprinkle appropriate amount of black sesame filling (black sesame seeds, brown sugar, flour to form)

9. Fold as shown in the picture cut

10. Folded the look

11. Both sides of the gently rolled out a little bit, and put it on the cover curtains, and do the same good another piece of the room temperature to wake up 15 minutes

12. preheat the pan, brush a thin layer of oil

13. put the woke up biscuits

14. one side of the frying until golden brown, turn over

15. cut the pieces to enjoy it

Cooking Tips:

1. hand grab a handful of flour to make a strong pinch, let go of the hand, the flour followed by the dispersal of the flour, then it is the moisture of the normal good flour; if it does not disperse, then it is more moisture flour, then the flour is more moisture, then the flour is more moisture.

2, with a twist of the hand rubbing the flour, feel soft is good flour, if more smooth is poor quality flour.

3, from the color point of view, high precision flour, color white; good flour color is yellowish; poor quality flour color is darker. But need to pay attention to is, some especially white flour is not good flour. It is likely that flour whiteners have been added, which can cause harm to the human body. So the "lighter yellow" is appropriate

4, you can smell the flour. Good-quality flour smell normal, poor-quality flour will have an odor, a bit of chemical flavor.

5, you can use your tongue to taste a little flour. Good quality flour tastes slightly sweet, poor quality flour is either pure white flavor, or with an odor.