The earliest baked wheat cake originated in the Western Regions, which is a traditional folk food. According to historical research, it was spread from the Western Regions to the Central Plains in Ban Chao in the Han Dynasty. At that time, baked wheat cake was called Hu cake. It was also recorded in the Book of Continued Han that "the spirit emperor liked Hu cake" and "all the capital teachers ate Hu cake". At that time, both emperors and civilians especially liked to eat this kind of baked wheat cake. So it has been widely circulated and continues to this day. It is called Hu cake because the surface of the cake is covered with sesame, which is now sesame. Strictly speaking, there is a difference between Hu cake and sesame cake in ancient times. Hu cake is covered with sesame, but sesame cake is not. But now it is called sesame cake with or without sesame seeds. To make sesame cakes with crisp outside and tender inside, you must choose fermented dough. Usually steamed buns, steamed buns and rolls are all made of fully fermented dough, while making sesame cakes is semi-fermented. For example, at room temperature in summer, normal fermentation takes about one to two hours, but the fermentation time for making sesame cakes is shortened by half, and it takes only half an hour to wake up. The sesame cakes made in this way are soft and crispy, which is very delicious. In addition to the most basic flour, sesame seeds and vegetable oil, you need to add some ingredients, such as sesame paste, soy sauce, sesame oil, etc., so that the taste will be more delicious. Next, I will talk about the specific steps of making crispy and tender sesame cakes in detail, hoping to help you.
-preparation of ingredients-
800g of flour as the main ingredient.
Accessories: a small bowl of white sesame, a spoonful of honey, 200 grams of sesame paste, a spoonful of sugar and 6 grams of yeast.
seasoning
Spiced powder, soy sauce, salt, vegetable oil, sesame oil.
Start making-
① Pour the prepared 800g flour into a basin, add a spoonful of salt, a spoonful of sugar and 6g of yeast, mix the flour with warm water of about 20 degrees, pour it into the water's edge and stir it with chopsticks until there is no dry flour, knead it into a smooth dough, and cover it with a wet gauze after kneading to avoid drying and cracking, and wake it up for 30 minutes.
(2) Time to stir-fry the prepared white sesame seeds first, prepare a wok, heat the wok first, put nothing in it, add the white sesame seeds directly, and keep stirring with low heat until the sesame seeds become slightly discolored and begin to turn yellow. Turn off the heat immediately, put it in a flat-bottomed container, and continue stirring for another minute.
③ Prepare the ingredients, put the sesame paste into a bowl, add a little salt, flour, spiced powder and sesame oil, and stir well for later use. In addition, mix a juice with soy sauce, honey and warm water for later use.
(4) after waking up, take it out and put it on the chopping board, knead it evenly, and roll it into a thin and big round cake with a rolling pin. Spread the prepared sesame paste evenly on the round cake, then slowly roll it up from one end to the other, and finally cut it into small doses of uniform size, pinch both ends of each small dose, and then press it with your hands to make it into the shape of a small cake.
⑤ Dip the cake embryo in the prepared honey juice, then take it out quickly and put it in sesame seeds and wrap it with a thin layer of sesame seeds. The oven needs to be preheated 180 degrees in advance, put in the middle layer, and keep baking for 20 minutes before taking it out.
In this way, a batch of sesame seed cakes with crisp outside and tender inside is completed, and the inside is hierarchical, so it is the best to eat while it is hot. Pay attention to the fact that the cake embryo must be cut evenly when making, and the sesame cake should not be made too big.
-Answering questions about baked sesame cakes-
★ Isn't there an oven that can make sesame cakes with crisp outside and tender inside?
A: If you don't have an oven at home, you can also make it with an electric baking pan or a pan. You should choose a pan with a thicker bottom, and the inside is coated. The previous steps are the same. Put the cake embryo into the pan and keep it on a low fire. First, after one side is baked and molded, turn it over, and continue to bake and mold the other side. Then, turn it over again, keep it on a low fire and slowly bake it until it is cooked. The baked sesame cake made in this way is crispy outside, soft inside and very delicious.
★ How can we make the layers inside the baked wheat cake more?
A: Many friends especially like to eat layered biscuits, thinking that the more layers, the better. At this time, you can roll the round cake thinner, fold it in the middle after rolling, and then continue rolling. After repeated times, the layers will come out. The dough rolled in the last step should also be thinner and larger, so that the more laps rolled from one end, the more layers will come out.
★ Is it ok to make the dough at room temperature?
Answer: In summer, room temperature is enough, because the temperature in summer is generally around 30 degrees, which is very beneficial to the fermentation of dough. However, in winter, the temperature is relatively low, so you can put it in a warm place, or boil a pot of hot water at a temperature of 20-50 degrees, and then put the dough in it to ferment without water, which is beneficial to the rapid fermentation of dough. During fermentation, it must be covered with a lid, or wrapped with plastic wrap, or covered with wet gauze.
★ What is the ratio of salt, spiced powder and other seasonings in sesame sauce?
A: There is no complete dosage of this ratio. You can put it according to your own preferences. Because everyone's taste is different, some like to eat salty, some like to eat light, if the taste is heavy, friends can add more salt in it, if the taste is light, they can put less, and the taste is delicious.
★ Can you make sugar biscuits without salt?
Answer: If you don't like salty food, you can make it directly with white sugar without salt. White sugar is added to flour, and yeast is used to mix the flour. However, after adding too much white sugar, the yeast should be changed to a high-sugar tolerant yeast, so as not to affect the fermentation effect.