Flour 300g warm water160g

4 grams of dry yeast and proper amount of alkaline water.

condiments

Black sesame 100g meat oil 40g

30 grams of sugar

Manufacturing steps of sesame thousand-layer cake

Make stuffing

1. Stir-fry black sesame seeds with low heat and crush them with a rolling pin.

2. Add meat oil and sugar and mix well.

Make skin

1. Put the yeast in warm water (below 60 degrees) and melt it evenly.

2. Put the flour into the basin, slowly pour in the water mixed with yeast, and stir it with chopsticks while pouring, which looks like a big snowflake and then knead it into a smooth grinding ball; Cover the pot with a wet cloth, put the pot in an oven set at 30 degrees, and put a pot of water in the oven for fermentation.

3. When the dough is twice as big (it won't rebound when pressed with your fingers), take it out and add an appropriate amount of alkaline water (it's ok without adding it, and adding noodles will be more fragrant. Don't add alkaline water at once, you can rub it with your hands to make the dough smooth again.

4. Knead the dough into strips and cut it into 50g/ piece.

5. Roll the dough into a tongue, first brush a layer of meat oil on the dough, and then evenly sprinkle a thin layer of powder (to facilitate the layering of the finished product).

6. Roll the surface into strips from far to near.

7. Fold both ends of the dough roll into three layers.

8. flatten and roll into a circle.

9. Add sesame stuffing, close the mouth with steamed buns, close the mouth downwards, cover it with wet cloth and let it stand for 20 minutes.

10. Crush the dough, brush a layer of water on it, pick it up by hand, pour it into a plate with sesame seeds, and gently press it to make sesame seeds stick to its surface.

1 1. Take a flat pan, brush a thin layer of oil on the bottom of the pan, put the cake blank (sesame face down), cover it, turn it over after the cake is completely pushed out and the sesame face turns yellow, cover it and stew until it turns yellow.