Oil skin material: medium gluten flour 200g, lard (butter or ghee) 50g, sugar 40g, yeast 1 teaspoon, warm water at 35℃ 1 10ml. Crispy material: low-gluten flour 100g, and lard (butter or ghee) 50g. Filling material: pig.

If it is too dry, add a little water and continue stirring until the water and meat are mixed and stuck together, and put it in the refrigerator for later use. (Figure 1)2. Preparation of oil skin: stir the yeast with warm water and let it stand for 5 minutes. Knead flour, ghee, sugar and yeast water into a smooth dough. If it is too dry, add some hot water.

Put the dough into an oiled container, cover the container with plastic wrap and let it stand for 10 minute. (Figure 2) (Figure 3) (Figure 4)3. Prepare cakes: knead 1 low-gluten flour and lard into a ball.

Be patient, it's loose at first, but it will stick together after rubbing for a while. (fig. 5)4. Sprinkle hand flour on the chopping board, knead the dough until smooth, and divide it into 12 equal parts.

(fig. 6)5. Knead small pieces of dough into strips, flatten them, and roll them into a tongue shape with a thickness of about 0.5cm (Figure 6)6. Spread pastry evenly.

Roll it into a small cylinder from one end. (Figure 8) (Figure 9)7. Sealing: flatten the sealing upwards (figure 10), then roll it into a tongue-shaped cake crust, repeat the above steps for 2-3 times, and finally roll it up (figure 1 1) (figure 12).

8. Put the ring up (down) and flatten it directly, relax for a few minutes, and gently roll it thin (Figure 13). 9, pancake embryo.

Wrap the minced meat, seal and flatten it, and set it (Figure 14) (Figure 15). 10. Brush the cake embryo with sugar water evenly, pat sesame seeds and put them in a baking tray (Figure 16) (Figure 17).

1 1, preheat the oven to 220℃, bake in the middle layer of the oven for 15-20 minutes, or bake until it is light brown (Figure 18). The leek pork with crispy sesame seeds and skins is full of fragrance. I ate several at a time.

Preparation method and formula of crisp sesame seed cake

Preparation materials: main ingredients: flour, yeast, baking soda and warm water.

Accessories: flour for pastry, salt for pastry, spiced powder for pastry and vegetable oil for pastry. 1. Stir yeast and baking soda with warm water, pour into flour to form smooth dough, and let it stand in a warm place for 30 -40 minutes.

2. Making cakes during dough proofing: put flour, allspice powder and salt into a bowl and mix them evenly, as shown in the following figure. Third, after the wok is hot, pour the oil, turn off the fire after pumping, pour the flour into the bowl while it is hot, stir it quickly with chopsticks, and the pastry is ready.

4. After the dough is proofed, knead it evenly and roll it into large slices within 1 cm. Pour in the pastry and spread it evenly. 5. Roll up from the narrow edge and curl. The thinner the roll, the better, until it is all rolled up.

Sixth, then slowly pull it into a medium dose by hand, as shown below. 7. Then put the two sides of the oven face down and preheat it to 170 degrees.

8. Turn on the hot air circulation, bake at 170℃ for 10 minute, then turn over and bake for another 8 minutes. .

Crispy burning method

The general baking method is: roll the mixed flour (unfermented) into pancakes, sprinkle with sesame oil, chopped green onion and seasoning, roll it up, pat it flat by hand, make it into a circle, bake it on a baking tray until it is half-cooked, and then put it in a furnace to scorch it.

According to the preferences of diners, you can also pour in eggs, which is called burnt crispy eggs. The food is crisp outside and tender inside, crisp and delicious, and has a unique flavor.

Burn the crisp dough at 1, add some yeast to the dough, and then prepare the crisp dough. 2. Using lard as dough, the crispy effect of lard is the best.

3, crispy finished products. 4. After the dough is made, wrap the dough.

5. Roll the medicine into a big pancake, sprinkle with sugar, salt, pepper, pepper powder and chopped green onion, roll it up and cut it into small doses. 6. Roll a small dose into a round cake and sober up 10 minutes.

7. Bake it in an electric baking pan for 3 minutes and you can eat it. Crispy, soft and delicious! 8. I tried it in the oven and it tasted good. The crispy effect is more obvious after about 9.20 minutes. Method: stir first-class flour and vegetable oil to make skin, choose tender and dry vegetables and fat meat as stuffing, sprinkle sesame seeds and flour, then put it in a special big furnace, stick it on the furnace wall, and take it out after baking, so it is also called ".

Because the cake is small, full and yellow, like a crab shell, it is commonly known as "small sesame seed cake" and "crab shell yellow" in different ways: just after the baked sesame seed cake is baked, it will feel a strange fragrance. Bite a piece, crisp and crisp, peeling off layer by layer, and the mouth is full of fragrance.

Method 2: Crispy sesame seed cake is golden in color, with overlapping thin layers, crisp inside and outside, crisp and delicious, suitable for all ages. If put in a food bag, it can be kept for a long time, never tired, and tastes the same as when it was just cooked.

The production process of crisp sesame seed cake is strict, and the flour should be fermented. In autumn and winter, the water is milder. When making, sprinkle some spices such as pepper, salt and fennel seeds on the moistened noodles and oil-mixed noodles, then roll them into rolls, roll them into cakes the size of tea bowls, put them in a special hanging furnace and bake them with warm fire. The temperature should be even up and down, and the temperature at the bottom of the pot should be appropriate. Brush oil on the cake surface when flanging, and the baking time should be strictly controlled.

After the pot is taken out, put it on the iron frame to dry and coke, and it can be sold. Practice 3 Zhaozhou Shita fried sesame seed cake Origin: Zhao County, Hebei Province, China.

Technology: stir yellow wheat, refined salt and refined vegetable oil evenly and make cakes for later use. Secondly, add water to the flour and knead it into dough until it is smooth, and then roll it on the oil table.

Mix butter, roll it up, make it into batter, put it into a bowl, put some water in the center of glossy surface, sprinkle hemp seed on the wet noodles, flatten sesame seeds face down by hand, and roll it into round cakes. Finally, the baked cake blank is put into a hanging furnace, oiled in time, and the two sides of the baked cake are slightly Huang Shi discharged.

Features: light yellow in color, soft in texture and salty in taste.

How to make crispy sesame cakes?

The method of crisp sesame seed cake is ingredients, 400 grams of flour, 60 grams of soybean oil, 3 grams of yeast and water.

The specific steps are as follows:

1. Flour is made by adding water and yeast to the dough.

2. Heat the oil and pour in the flour to make a crisp dough.

3. Wake up the dough and roll it into a cake.

4. spread pastry on the cake.

5.

6. Roll into a roll.

7. Cut the dough into sections.

8. Put some oil on the surface of the small dough roll, and then fold both ends inward.

9. Roll the dough into a cake embryo and brush both sides of the cake with oil.

10. Preheat the oven and bake the middle layer for about 15-20 minutes.

How to make cakes, how to make them.

Ingredients: 3 cups of fermented dough, 2 tablespoons ghee, 10 tablespoon oil and egg yolk.

3, white sesame 1 cup instant noodles material: 2 cups of flour, 3/4 cups of hot water,

Salt 1/2 teaspoons Pastry materials: oil 1/4 cups, flour 3/4 cups.

Teach you how to make shortbread, and how to make shortbread is delicious.

1. The oven temperature is 350 degrees Fahrenheit.

2. Crispy oil: 1/4 cup oil, turn down the heat. 3/4 cup flour

Stir-fry for about 5 minutes until the flour is peanut butter.

3. Hot noodles: 1/2 teaspoons of salt in 2 cups of flour. Put 3/4 cups of boiling water.

Slowly pour in flour and stir with chopsticks. Keep a little calm and put

Flour is kneaded into dough with a smooth surface. Cover with a wet towel and wake up for 30 minutes.

Clock.

4. The workbench is covered with flour, and hot noodles and fermented dough are put together.

Knead evenly.

5. Roll the dough into rectangular slices. It is evenly covered with pastry.

Oil, then sprinkle some on it.

6. Fold the dough left, right, up and down to the middle 1/

There are three or nine floors altogether. Roll the dough thin.

7. Roll out the dough from one side and roll it into the shape of an old telescope.

Long cylinder, divided into 10 parts.

8. Sesame cake:

= = > 1. Sprinkle white sesame seeds on the bottom of the plate.

= = > 2. Stir the egg yolk liquid evenly with chopsticks.

= = > 3. Rub the opening of each dough by hand. Both hands are the same.

Take the dough and knead it.

= = > 4. Hold both ends of a piece of dough with both hands and twist it like a twist.

Twist in the opposite direction, twist and form the middle near the middle.

A thick short cylinder with a thin edge. Flatten the dough by hand.

= = > 5. Brush the surface of bread with egg yolk liquid and put the side of egg yolk liquid.

Put it on a plate covered with sesame seeds. Press sesame seeds on the surface of bread by hand.

Real.

= = > 6. Brush the egg yolk liquid and sesame seeds on the other side of the bread. use

Compacting sesame seeds by hand.

= = > 7. Turn the stove a little bigger than the medium fire. Heat the pot,

Sprinkle a tablespoon of oil and fry the bread on both sides.

9. Put the sesame seed cake in the oven and bake it on each side for 15 minutes.

Tip: 1. Butter can be bought in the baking material section of the supermarket, or it can be bought.

Use lard instead. 2. If the dough is too big, step 5 to step 8.

Flash can be done in two times. 3. It is recommended to put a small amount on the plate at a time.

Sesame, ensure that each sesame cake has a certain amount of sesame. use

Fry the sesame seed cake until it is crisp, and reduce the moisture when baking.

Lose points. 5. The baked wheat cake looks crisp and tastes like Beijing roast duck.

Cake. 6. Crispy taste is not prominent enough. You can double it next time.

7. The cake is a little weak. Add more salt next time. 8. The cake is a little thick. this

The second time is 3 cups of fermented dough: 2 cups of instant noodles. Try two cups of fermented noodles next time.

Tuan: Three cups of hot noodles. 9. A little smaller, 12 cake may be more.

All right.

Preparation method and formula of crisp sesame seed cake

Preparation materials:

Ingredients: flour, yeast, baking soda, warm water.

Accessories: flour for pastry, salt for pastry, spiced powder for pastry and vegetable oil for pastry.

1. Stir yeast and baking soda with warm water, pour into flour to form smooth dough, and let it stand in a warm place for 30 -40 minutes.

2. Making cakes during dough proofing: put flour, allspice powder and salt into a bowl and mix them evenly, as shown in the following figure.

Third, after the wok is hot, pour the oil, turn off the fire after pumping, pour the flour into the bowl while it is hot, stir it quickly with chopsticks, and the pastry is ready.

4. After the dough is proofed, knead it evenly and roll it into large slices within 1 cm. Pour in the pastry and spread it evenly.

5. Roll up from the narrow edge and curl. The thinner the roll, the better, until it is all rolled up.

Sixth, then slowly pull it into a medium dose by hand, as shown below.

7. Then put the two sides of the oven face down and preheat it to 170 degrees.

8. Turn on the hot air circulation, bake at 170℃ for 10 minute, then turn over and bake for another 8 minutes.

When making pastry, what do you put in the pastry?

Manufacturing materials of crisp sesame cake: main ingredients: 3 cups of fermented dough, 2 tablespoons of ghee, 3 egg yolks of oil 10/cup, and white sesame 1 cup. Instant noodles: 2 cups flour, 3/4 cups hot water, 1/2 teaspoons salt. Crispy material: 1/4 cup of oil and 3/4 cup of flour.

2. Crispy oil: 1/4 cup oil, turn down the heat. Stir-fry 3/4 cup flour for about 5 minutes until the flour is peanut butter-colored.

3. Hot noodles: 1/2 teaspoons of salt in 2 cups of flour. Slowly pour 3/4 cups of boiling water into the flour and stir with chopsticks.

Let it cool down a little and knead the flour into a smooth dough. Cover it with a wet towel and wake up for 30 minutes.

The workbench is covered with flour, and the hot noodles and fermented dough are put together and kneaded evenly. 5. Roll the dough into rectangular slices.

Spread butter evenly on it, and then sprinkle with butter. 6. Fold the left, right, top and bottom of the dough to the middle 1/3, a total of 9 layers.

Roll the dough thin. 7. Roll out the dough from one side and roll it into a long tube in the shape of an old telescope, 10.

8. Sesame cake: = > 1. Spread the white sesame seeds flat on the bottom of the plate. = = > 2. Stir the egg yolk liquid evenly with chopsticks.

= = > 3. Rub the opening of each dough by hand. Hold the dough with both hands and knead the dough.

= = > 4. Hold both ends of a piece of dough with both hands, twist it in the opposite direction like a twist, and close it in the middle while twisting, forming a thick short cylinder with a thick middle and thin edges. Flatten the dough by hand.

= = > 5. Brush the surface of bread with egg yolk liquid, put the side with egg yolk liquid on the plate and cover with sesame seeds. Press the surface of the bread by hand to compact the sesame seeds.

= = > 6. Brush the egg yolk liquid and sesame seeds on the other side of the bread. Compacting sesame seeds by hand.

= = > 7. Turn the stove a little bigger than the medium fire. Heat a wok, sprinkle a tablespoon of oil and fry the bread on both sides until it is cooked.

9. Put the sesame seed cake in the oven and bake it on each side for 15 minutes. Tip: 1. Butter can be bought in the bakery section of the supermarket, or it can be replaced by lard.

2. If the dough is too big, steps 5 to 8 can be done twice. 3. It is recommended to put a small amount of sesame seeds in the plate every time to ensure that each sesame cake has a certain amount of sesame seeds.

4. Fry the sesame seed cake to make it crisp and reduce the water loss during baking. The sesame seed cake looks crisp and tastes like Beijing sesame seed cake.

6. Crispy taste is not prominent enough. You can double it next time. 7. The cake is a little weak. Add more salt next time.

8. The cake is a little thick. This time it is 3 cups of fermented dough: 2 cups of instant noodles. Try 2 cups of fermented dough next time: 3 cups of instant noodles.

9. A little smaller, 12 cake may be better.