Oil-in-water plain flour: 200g peanut oil: 30g lard: 30g warm water: 100g crispy: peanut oil: 40g plain flour: 40g spiced powder: 1g refined salt: 2g chicken essence: 1g (optional) egg liquid for brushing: a little sesame: a little.
The practice of burning cakes?
Put the flour into the pot, make a nest in the middle and pour in the oil.
It's more crisp and fragrant with lard. If you don't like lard, you can replace it with peanut oil. If you like the taste of milk, you can also use melted butter.
All lard will be more fragrant and crisp.
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Mix the dough with slightly warmer water at about 50℃, knead it into smooth and soft dough, and cover it for about 20-30 minutes.
The dough is soft, but it will not become smooth because of the oil sticking to your hands.
Increase or decrease the water consumption according to the water absorption rate of your flour.
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Put peanut oil in the pot, heat it, turn the heat down, pour in flour, stir it quickly with a shovel into a thin yellow paste, then add allspice powder, refined salt and chicken essence, stir well and put it in a bowl for later use.
The oil must be hot, and the flour should be stirred quickly after pouring, so as to avoid burning the flour because of the high oil temperature. Just crisp yellow or a little dark yellow, don't burn it.
Chicken essence can be selected according to your own preferences, or you can not add it. Because I personally prefer to add a little salt.
After the cake is cooled, it is slightly thicker than in the pot.
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The fluidity is thin and mushy. It is thicker than the video after cooling, and the actual color is darker than the video.
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Rub the baked noodles into long strips, divide them into noodles with uniform size, and cover them with plastic wrap after reunion.
Don't rub the baked noodles hard.
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Take a noodle, gently roll it into thin strips with a rolling pin and spread the dough evenly.
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Roll up at one end.
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Turn up the rolled crispy blank, and then fold the left and right sides to the middle like a quilt.
After folding, turn it over and turn it down. Then relax 10 minutes (depending on the season, more minutes when the weather is cold). When relaxing, cover with plastic wrap to avoid dry skin on the air-dried surface.
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Then the loose blank is closed, flattened by hand, and then gently rolled into a rectangle or ox tongue with a thickness of about 8 mm.
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Brush the surface with egg liquid, sprinkle with sesame seeds, and then gently press with your hands, in order to make sesame seeds stick more firmly.
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The oven is preheated in advance, the temperature is 200, and the fire is medium and low.
Bake for about 18-20 minutes. When you see the baked wheat cake bulging and golden on the surface, you can go out of the pot.
The temperature of each oven is different, and the thickness of baked sesame seeds is also different. Adjust the temperature and time according to the temperature of your oven and the thickness of roasted sesame seeds.
If you don't have an oven, you can burn it. See the tips for details.
My family now uses a Galanz 30-liter oven, which is placed in the middle and lower floors.
Choose which layer to bake according to your oven.
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The outer skin is crisp, the inner layer is soft, and the slag falls off with a bite.
It's getting colder and colder. If in the morning, with a bowl of hot mutton soup or wonton, drive away the cold and warm the heart and stomach. In our local area, such a breakfast match can be said to be a must.
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It's crisp and fragrant, so you can eat it with an empty mouth.
After the sesame seed cake is cooled, it is stored in a fresh-keeping bag.
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skill
1. When making sesame cakes, the water and oil skin must be soft, so that the finished product will not be hard.
2. You can choose ghee according to your own taste, or you can use lard completely, which is more crisp and fragrant.
3. After making the cake blank, you must relax for a period of time to avoid breaking the skin and becoming brittle when rolling.
If you like the taste of onion, you can fry some onion oil first, and then fry it with onion oil. Chicken essence can be selected according to your own preferences, and it can be added or not.
5. If there is no oven, you can bake it with low fire. Be sure to use a small fire when baking. You don't need to put oil in the pot, bake the other side after baking. And cover the pot and shake it from time to time to make the cake turn in the pot. This step is also to make the cake evenly heated, which is also the key to layering.
6. Friends who follow me in the kitchen must find that I have recently released recipes more frequently than before. In fact, I also want children who work in different places to see that if they are interested, they can follow. This may be the smell of home and his mother.