Ingredients

Dough: 210g of flour, 2g of baking powder, 180g of cold water

Sauce: 35g of sesame paste, 3g of sesame oil, 2g of cinnamon

Steps

1. Knead the dough until smooth, then leave it to rise for half an hour

2. For the sauce, dilute the sesame paste with sesame oil

<3. p>3. When the dough is ready, roll it into a long strip (carrot shape) with one end thick and one end thin, flatten it with your palm, and roll it into a large sheet with a thin circumference and a thick center. If you can afford it, you can wrestle with it

4. Spread the sauce evenly over the large sheet of dough

5. Roll the dough from the narrow end to the wide end, pulling it as you go

6. Stretch out the rolled dough, fold the ends in the center, and let it rest for a couple of minutes

7. Roll out the rolls, taking in any traces of the folds you've just made

8. >8. pull or cut into small dosage with hand or knife

9. pinch peaches: put the two ends of the broken face in one piece into the inside, the outside is smooth

10. a little bit of soy sauce and a little bit of water, mix well, brush on the surface of the hibachi

11. pan/cookie pan with a little bit of oil, frying hibachi until the color of the shape of the flames, then turn it over

12. both sides are fried, then fry. Oven 392 degrees F/200 degrees C for 20 minutes

Tips

1. 3g baking soda per pound of flour. The original recipe used baking soda, but I was too lazy to buy it, so I used baking powder instead

2. If the sesame sauce is too thick, add more sesame oil, don't add water, it will affect the texture

3. 2g of cinnamon should also be added to the original recipe, but I can't get it here, so I skipped it

4. The reason for pulling it while rolling is to make the layers of the teriyaki

5. Brush with soy sauce + water because the soy sauce is cooked. Soy sauce + water is because when the soy sauce is cooked, it will be pasty and the color will be darker and more beautiful

This recipe is a simple home version of sugar flambé, the ingredients are simple, super easy to use, and it takes a short amount of time, unlike bread, which needs to be fermented 2-3 times

Nor baking which requires a certain degree of skill, this sugar flambé recipe is really just a complete no-fail