Cooking steps:
1. Chop the cooked dried prunes into small pieces, because the sesame seed cake is very small and the meat can't be too big.
2. Then pour a small amount of water into the pot to boil, put the cut dried prunes into the pot and cook for a few minutes, so that all the water is immersed in the vegetables. This is to make them more delicious.
3. Mix caramel 10g, rapeseed oil 30g and boiled water 60g, sieve in 100g flour and 1/5 teaspoons baking powder, stir them into balls with chopsticks, and put them in a fresh-keeping bag for 20 minutes.
4. Mixing pastry: 40g rapeseed oil is heated, then poured into 80g flour and mixed evenly.
5. Take out the awakened oil skin, knead it evenly (the dough should be very soft at this time), roll it out slightly, and put the skin on it.
6. Fold the long sides together, don't seal the two ends, so the dough won't come out.
7. Then gently roll it into a long and wide shape, and fold the long side three times.
8. Roll it out again, roll it up and roll it tightly.
9. Put some flour on your hands and make 12 small flour. Note: the pulled dough is easier to fill than the cut dough.
10. Take a small noodle and roll it into a circle (with a little powder on the table and rolling pin), and wrap it with about 20g of stuffing. Knead the dough as the bottom surface, gently flatten it and arrange it into a round cake.
1 1. Do all in turn. Brush the surface of the cake with syrup or maltose and dip it in some sesame seeds.
12. set the oven at 200 degrees, bake for 18-20 minutes until the surface is golden, and take it out and put it on the shelf for heat dissipation. If you encounter excessive expansion in the middle, you should turn over in time. If you don't expand, don't turn over. This sesame seed cake should be like a boiled crab shell.