Many people may also have my hobby of eating like this, so I will teach you the secret of making good sesame cakes. If you want to make delicious sesame cakes, first of all, don't use water for dough, and replace it with eggs. The crust is covered with egg liquid, which not only makes the baked crust of the sesame cake more crisp, but also makes the inside of the sesame cake soft and white. Secondly, ghee is essential and cannot save trouble. Just rub it with oil and salt. Spread the cooked ghee in it and mix it evenly with salt, so there will be no salt, and the problem of saltiness will not exist. Baked sesame seeds are all golden yellow. If you bite them, they will be brittle first and then soft. They are salty and can be eaten with empty talk.
See if this golden sesame seed cake has never been seen outside, so only by making it yourself can it be unique. Is it greedy to eat something that is not available outside? Do it if you want, and the taste will be amazing.
Ingredients: 300g flour, 3g yeast and 4 eggs.
Crispy ingredients: 2 tablespoons of flour, 5 grams of salt, a little freshly ground black pepper and a proper amount of hot oil.
Exercise:
1, add yeast to flour, it is best to stir it first, then add eggs. Sesame cakes made of eggs and flour are crispy and soft after baking, which tastes particularly fragrant and tastes better than bread.
2. Stir the eggs and flour with chopsticks into a big flour wadding, and then knead it into dough.
3. Knead into dough, cover it with wet cloth or plastic wrap, and put it in a warm place for fermentation. When the dough is fermented to twice the size, it will be covered with a large honeycomb before use.
4. In the process of dough fermentation, we make a cake. Take a small bowl, put two spoonfuls of dry flour, add 5 grams of salt, a little black pepper, heat a little hot oil, pour it on it, stir it into a crisp batter, and stir it into a smooth strip, not too thin or too thick.
5. Transfer the dough from the basin to the panel, roll it into a rectangular dough, pour the dough on it and wipe it evenly with the back of a spoon.
6. Roll the greased dough sheet into a dough roll from top to bottom.
7. Roll the dough to the end, fold the bottom edge upwards, and pinch it tightly at the joint to prevent the dough from flowing out, and then divide it into six equal parts.
8. Gather and knead the outermost layers at both ends of each flour noodle to the middle and lock them into the dough.
9. Roll all the raw embryos of the salt-crisp sesame cake into a round cake, cover it with plastic wrap and wake it for 20 minutes.
10. Brush a thin layer of oil on the bottom of the pot or the electric baking pan, and put the salt cakes and biscuits that have been awakened for the second time into it, and burn them slowly.
1 1. After the bottom of the sesame cake is baked, turn it over and bake it continuously. When both sides are browned, press them with a shovel. Bake it when it bounces. The baked biscuit is obviously more than twice as thick as the biscuit embryo.
12, a golden and attractive sesame cake is out of the pot, super fragrant, crisp outside and tender inside, delicious, and you can eat enough with an empty mouth.
13, broken sesame seed cake, crispy skin, but fragrant and soft to the extreme, more delicious than bread.