Friends who live in the Beijing-Tianjin-Hebei region all know the unique snack of Xingluo Shaobing. This snack is mainly popular in Hebei. The most representative one is the Xinluo Shaobing of Jijizhuang. It is drum-shaped, brown in color, crispy and delicious, and many people like to eat it.

Of course, I am no exception. I really like to eat this kind of crispy and crumbly oven-heated sesame cakes, but they are usually hard to come by. Occasionally, you can encounter such a big stove baking sesame cakes on the street corner or in the vegetable market. , sometimes I don’t even know where to buy something when I deliberately buy it.

The hot sesame-covered sesame cakes are golden and crispy, and you can eat the crumbs all over the floor after taking one bite. They are so delicious that you can’t stop eating them. Sometimes you can eat three or four cakes in one sitting. Think about how delicious it is.

The most attractive thing about this kind of sesame cake is that it is fragrant, crispy and crispy. Just looking at its rich layering makes you feel very delicious.

In fact, sesame seed cakes are a favorite food of many people. Because they are made of flour, they are generally regarded as a staple food. Today I will share with you a crispy sesame seed pancake made in the oven, baked like this The sesame cakes can also be used as snacks.

Sesame sesame cakes

Prepare ingredients

Oil skin part: 220 grams of low-gluten flour, 65 grams of cooking oil, 100 grams of water, 15 grams of sugar, 2 grams of salt .

Puff pastry: 140 grams of low-gluten flour, 70 grams of cooking oil.

An appropriate amount of white sesame seeds.

First of all, let’s prepare the ingredients needed for the oily skin. Add all the ingredients into the flour and knead into a smooth dough. Cover with plastic wrap and let rest for 10 minutes. Next, prepare the ingredients required for the pastry part. Pour the oil into the flour, knead it into a dough, cover it with plastic wrap, and let it rest for 10 minutes. Take out the rested dough, roll it into a long strip, and then divide it into 10 equal-sized balls. Take a piece of dough paste, flatten it with your hands, and wrap it in a pastry. When wrapping, use the tiger's mouth to push up the dough, so that the wrap is rounder and more beautiful, and place the closing part downwards. Wrap all the ingredients in this way, cover the wrapped dough with plastic wrap and let it rest for 10 minutes. After waking up, take a piece of dough, roll it into a ox tongue shape with a rolling pin, roll it up from one end, and roll it into a cylindrical shape. Roll all the dough into a beef tongue shape according to this method, and then roll it into a cylinder shape. Take a cylindrical shape and roll it into a ox tongue shape again, then fold both sides in half, turn the cake over, and use a rolling pin to gently roll it out again. Use a small brush to brush a layer of water on the rolled out cake, then place the side brushed with water on the sesame seeds so that the cake is evenly coated with sesame seeds. Everything else is as good as this. Preheat the oven in advance and bake at 180 degrees for 20 minutes. After baking, take out the sesame seed cakes and let them cool before eating. They will taste crispy and crumbly, so remember to pick up a plate before eating.

If you don’t like the sweetness, you can remove the sugar and add a little more salt to make it salty. During the production process, it is recommended to use plastic wrap to cover the dough that will not be used temporarily to prevent it from drying out. The oven temperature of each brand will be different, please refer to the respective oven temperature.