There are many kinds of baked wheat cakes in China. When it comes to crispy outside and tender inside, sesame baked wheat cakes are the most famous. Sesame sesame seed cake is made of flour, sesame seeds, vegetable oil, etc., through a certain process and finally baked. Sesame sesame seed cake pays attention to color, fragrance, taste and shape, and the baked sesame seed cake is crispy in the outside and soft and tender in the inside. Sesame cakes are common in the north, and are usually eaten as staple food, so they will be matched with other kinds of dishes. However, if they are just baked, they are very crisp. Even if they are not matched with cooking, you can eat several sesame cakes at a time. If you take a bite, your lips and teeth will remain fragrant, and the aroma of sesame seeds will be more fragrant in your mouth, which will make people feel endless. Therefore, if you meet sesame cakes that are crisp outside and tender inside, it will often make people eat. 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.

In order 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-

8g of flour as the main ingredient

A small bowl of white sesame seeds as the auxiliary ingredient, a spoonful of honey, 2g of sesame paste, a spoonful of sugar and 6g of yeast.

seasoning

spiced powder, soy sauce, salt, vegetable oil and sesame oil.

-Start making-

① Pour the prepared 8g flour into the basin, add a spoonful of salt, a spoonful of sugar and 6g of yeast, mix the flour with warm water of about 2 degrees, pour it into the water's edge and stir it with chopsticks until there is no dry flour, then knead it into a smooth dough, and cover it with a wet gauze to avoid drying and cracking.

② Time to stir-fry the prepared white sesame seeds. Prepare a wok. First, heat the wok, without putting anything in it. Add the white sesame seeds directly. Keep stirring with low heat until the sesame seeds turn slightly discolored and start to yellow. Immediately turn off the heat, put them in a flat-bottomed container, and continue stirring for another minute.

③ Prepare the ingredients, put sesame paste into a bowl, add a little salt, flour, spiced powder and sesame oil and mix 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. After kneading it evenly, 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 18 degrees in advance, put in the middle layer, and bake for 2 minutes.

In this way, a sesame seed cake with crisp outside and tender inside is finished, and the inside is layered, 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 baked 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 and soft inside, which is very delicious.

★ How can we make more layers inside the baked wheat cake?

a: many friends especially like to eat layered sesame cakes, 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?

A: In summer, room temperature is enough, because the temperature in summer is generally around 3 degrees, which is very beneficial to dough fermentation. However, in winter, the temperature is relatively low, so you can put it in a warm place, or burn a pot of hot water at a temperature of 2-5 degrees, and then put the dough in it to ferment in 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 proportion of seasoning such as salt and spiced powder in sesame sauce?

a: there is no complete dosage of this ratio, so 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?

a: 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.