Kiln-oven sesame seed cake is a special snack in Hebei province. It's baked in a jar. The jar is packed into a cylindrical shape with iron sheet, and then the gap between the iron sheet and the jar is sealed with mud. The bottom is fire. After the jar is heated, baked cakes are pasted around the inside of the jar. Sticking sesame seed cake is also a technical job. Even a small fire can't succeed. If the fire is big, the bottom will be easy to paste. If the fire is small, it will not stick. The sesame seed cake will fall and the sesame seed cake will be scrapped.

When the baked sesame seeds were coming out of the oven, the scent of sesame seeds floated out of the jar, and the whole street smelled of baked sesame seeds, so people couldn't help but stop and involuntarily walked to the front of the baked sesame seeds stall.

Fresh baked sesame cakes, golden sesame seeds with a burnt fragrance, the fragrance went straight into the nostrils, and I couldn't wait to put it in my mouth at once.

Take a bite, which is fragrant and crisp, and the inner core layer by layer is soft and tough. You should carefully hold it in your hands and eat it. In the end, the residue left in your hand should be filled in your mouth, and you can't bear to throw it away.

| Kiln oven sesame seed cake |

foodstuff

Oil-covered flour: 280 grams of ordinary flour, warm water 150 grams.

Crispy: 90g of common flour, 50g of vegetable oil and 6g of salt.

Surface decoration: white sesame (raw) right amount.

Production step

1, pour flour into the basin, add warm water, stir it with chopsticks to form a flocculent, then knead it into a dough with moderate hardness by hand, cover it with plastic wrap, and let it stand and relax for 30 minutes.

2. Put the pastry material in a bowl and stir it into a ball with chopsticks. Also cover it with plastic wrap and let it stand for 30 minutes.

3. Take out the loosened dough without kneading, put it on the chopping board, gently flatten it, spread the pastry with a rolling pin, and smooth it with a scraper or scraper, so that the pastry is evenly spread on the pastry. Be patient in this step.

4. After finishing, roll it up from one side and make it into small doses evenly. I made nine, not too big.

5, pinch the two sides of the agent tightly to seal the mouth, to avoid the leakage of pastry and affect the subsequent production.

6. Take a pill, roll it into an oval shape, and fold the upper and lower sides to the middle once.

7. Roll it out again, fold it again, and fold it twice. Too many folds are easy to mix and crisp, and the level is not obvious.

8. Roll it out with a rolling pin, arrange it slightly, make it rectangular, put it in a baking tray, brush it with water with a small brush, sprinkle white sesame seeds on the surface, and let it stand for 15 minutes. Preheat the oven for 200 degrees 15 minutes.

9. Send it into a preheated oven and bake at 200 degrees for 20 minutes.

10, the surface is crisp, and the inner core is soft and layered, and the cylinder furnace sesame cake is ready.

I think sesame seed cake, as a staple food, is often eaten by ordinary people. Just like steamed bread, it doesn't need to be so complicated. I usually eat sesame seed cake with vegetables, and it will be accompanied by beef soup in the morning, so I don't think sesame seed cake needs to pay attention to taste.

There are many baked wheat cakes with stuffing in them, so they should be called pies. The baked wheat cakes bought outside are ordinary fifty cents or one yuan. If you put too much seasoning, you won't be able to eat the flavor of the baked wheat cakes themselves.

If you are making sesame cakes, you only need to put a little salt and a little spiced powder, because its taste is not made by seasoning. Mainly by fire, sesame cakes are usually shaped by putting them on a frying plate first, and then baked in the furnace. The key is the second step. Many merchants take out the baked wheat cake before it is time to save fire. At this time, although it can be eaten, it will be a little soft outside and sticky inside, and the taste is not very good. If the baking time is enough, the inside is soft but not sticky, and the outside is crispy, which is the best.

Cooking baked wheat cakes is also a business, and it is always a conscience to do it. Although there is only one baked wheat cake in many places, it must be done to satisfy customers. Although we don't say it, everyone knows that it is delicious.

Put flour into a clean basin, add about 25 grams of salt, or add a few drops of sesame oil, add cold boiled water, not too much. Stir first, then knead into dough, rub it hard, put it on the panel, and cover it with a wet mesh cloth or a clean and slightly wet towel for about 18 minutes to about 23 minutes. Take off the cover cloth, add dry noodles and knead for a while.

Put a shallow layer of oil in the pan, knead the dough into a long strip with a small fire, cut it into several small pieces with a knife, knead it into a spherical shape, flatten it with a rolling pin, add crispy noodles and fried sesame seeds, roll it again, put it in the pan and fry it until it turns light golden yellow, brush the oil on the cake with a clean special brush, and add some fried sesame seeds, or don't add it again; Flange and fry the other side until golden brown. Crisp and delicious, slag falls off when eating, sesame oil is spread on the tongue, and the mouth is full of fragrance; Pepper and salt, spicy and delicious, warm in the stomach and comfortable all over.

Hello! I am Bubu Kitchen, a creator in the field of high-quality food. The following is a video of my detailed production of sesame cakes.

Welcome everyone to pay attention to Bubu Kitchen, and click on my image to have more food videos!

There are many kinds of sesame seed cakes.

From the taste, there are original sesame seed cake, spiced sesame seed cake and spicy sesame seed cake.

From the appearance, there are Tongguan sesame seed cake, Henan charcoal sesame seed cake (also called fire), Shaanxi Chinese hamburger sesame seed cake and paste pot sesame seed cake.

The preparation method has basically the same prophase process,

Process analysis

The first step is to make dough.

Flour and water, knead well and add yeast or old yeast.

It is better to have pores on the face.

Step 2, make

Take out the leavened flour, add proper amount of flour and knead well. If the leavened flour is put, remember to put the flour base.

About seasoning

If you need to differentiate the taste, you can add a proper amount of seasoning, usually add thirteen spices or five spices powder, and then add salt and monosodium glutamate.

If you need five flavors, you can add a little meat flavor.

If you need spicy, you can add pepper powder, pepper powder, Chili powder and so on.

If you need other flavors, such as sweet and spicy, just add sugar and Chili powder to the seasoning.

Step three, barbecue.

Cooking cakes are relatively thick, so it is necessary to pay attention to barbecue. The fire should not be large, and the cakes should be colored in medium fire and baked with slow fire.

Remember this point and you can make delicious sesame cakes.

Cooking sesame cakes with scallion oil crisp, salt and pepper must be delicious! Always ready to try making sesame cakes!

What seasoning is the best for making sesame cakes? How? It is difficult to answer this question comprehensively, because the eating habits of different places are different, and the most important thing is that the names of baked wheat cakes are different in different places. I will talk about the baked wheat cakes that Hangzhou people eat in our big Hangzhou.

Hangzhou people eat sesame cakes made of the most common flour, which are filled with salt and pepper crisp and chopped green onion, which are baked around a charcoal stove. Hangzhou people eat sesame cakes with fried dough sticks and soybean milk as standard. The current price of a set is about eight yuan to ten yuan, because the prices of each store will be slightly different.

The picture is a pie made by me, not a sesame seed cake. I sometimes make sesame seed cakes at home, but we don't call sesame seed cakes scallion cakes. I bake them in a pan, using semi-hot noodles with medium gluten flour, and the filling is crispy. According to our own preferences, we like more chopped green onion, and I make crispy noodles with whole wheat flour. I deliberately eat some miscellaneous grains, a little salt and a little pepper noodles and mix them evenly. Just bake them.

The above is my little knowledge of baked wheat cake, and I hope friends from all over the world can express their opinions [laughter].

Sweet bean leaf powder (some people complain about beans) and fennel powder are the most fragrant and delicious cakes.

The method is the same as making oil onion cake.

The leek stuffing is the best, and the method is simple and suitable for all ages. I think this is the indispensable material.

Kiln-oven sesame seed cake is a special snack in Hebei province. It's baked in a jar. The jar is packed into a cylindrical shape with iron sheet, and then the gap between the iron sheet and the jar is sealed with mud. The bottom is fire. After the jar is heated, baked cakes are pasted around the inside of the jar. Sticking sesame seed cake is also a technical job. Even a small fire can't succeed. If the fire is big, the bottom will be easy to paste. If the fire is small, it will not stick. The sesame seed cake will fall and the sesame seed cake will be scrapped.

When the baked sesame seeds were coming out of the oven, the scent of sesame seeds floated out of the jar, and the whole street smelled of baked sesame seeds, so people couldn't help but stop and involuntarily walked to the front of the baked sesame seeds stall.

Fresh baked sesame cakes, golden sesame seeds with a burnt fragrance, the fragrance went straight into the nostrils, and I couldn't wait to put it in my mouth at once.

Take a bite, which is fragrant and crisp, and the inner core layer by layer is soft and tough. You should carefully hold it in your hands and eat it. In the end, the residue left in your hand should be filled in your mouth, and you can't bear to throw it away.

| Kiln oven sesame seed cake |

foodstuff

Oil-covered flour: 280g of common flour, and 0/50g of warm water/kloc.

Crispy: 90g of common flour, 50g of vegetable oil and 6g of salt.

Surface decoration: white sesame (raw) right amount.

Production step

1, pour flour into the basin, add warm water, stir it with chopsticks to form a flocculent, then knead it into a dough with moderate hardness by hand, cover it with plastic wrap, and let it stand and relax for 30 minutes.

2. Put the pastry material in a bowl and stir it into a ball with chopsticks. Also cover it with plastic wrap and let it stand for 30 minutes.

3. Take out the loosened dough without kneading, put it on the chopping board, gently flatten it, spread the pastry with a rolling pin, and smooth it with a scraper or scraper, so that the pastry is evenly spread on the pastry. Be patient in this step.

4. After finishing, roll it up from one side and make it into small doses evenly. I made nine, not too big.

5, pinch the two sides of the agent tightly to seal the mouth, to avoid the leakage of pastry and affect the subsequent production.

6. Take a pill, roll it into an oval shape, and fold the upper and lower sides to the middle once.

7. Roll it out again, fold it again, and fold it twice. Too many folds are easy to mix and crisp, and the level is not obvious.

8. Roll it out with a rolling pin, arrange it slightly, make it rectangular, put it in a baking tray, brush it with water with a small brush, sprinkle white sesame seeds on the surface, and let it stand for 15 minutes. Preheat the oven for 200 degrees 15 minutes.

9. Send it into a preheated oven and bake at 200 degrees for 20 minutes.

10, the surface is crisp, and the inner core is soft and layered, and the cylinder furnace sesame cake is ready.