Small Sesame Sauce Sugar Roasted Biscuits (8 pcs)
Raw Materials:
① ②
Flour 100g Pure Sesame Sauce 40g
Salt 1g Granulated Sugar 40g
Granulated Sugar 7g
Yeast 2g
Water 55g
Sesame Seeds, Vegetable Oil Moderate < /p>
Making:
1, ① material mix well, knead the gluten, put in a warm place to ferment for 20 minutes;
2, ② material mix well;
3, the dough rolled into a cake, wrapped in the ② material, and then rolled into a square cake;
4, triple folded and then rolled out flat, repeated four times, and finally rolled out into a rectangular shape;
5, sprayed with a moderate amount of water, sesame seeds sprinkle the surface, and then a layer of oil;
5, water, and then sprinkle a layer of oil;
6, water, and then a layer of oil. Be careful not to overcook.
Effect:
Crispy and delicious
---------------------------------------------------------
Sesame Sauce Yakitori
Main Ingredients
500g of semolina flour, 75g of sesame paste, sesame seeds 50 grams.
Accessories
50 grams of sesame oil, pepper salt, lye, a little bit of flour.
Method
1. Put the flour into the basin, add 250 grams of fertilizer and water and dough, placed in a warm place to ferment, into a tender fermentation dough. To even alkali kneading well kneading light standby.
2. Put the sesame sauce in a bowl, add sesame oil and use chopsticks to stir the slack into a thin paste.
3. Dough on the case, knead a long strip, with a rolling pin rolled into a large rectangular piece, the sesame paste evenly spread on the sheet, sprinkle a little pepper salt, from one end of the roll up into a long roll shape, and then pulled into 10 doses. Then, one by one, slowly push the two pinches of the dosage into the bottom, and flatten them into small round cakes about 6 centimeters in diameter.
4. Cake surface smeared with water, wipe back and forth repeatedly, to be the crust to pulp, the executive cake turned over in the sesame plate sticky sesame, placed in the baking dish into the oven for about 15 minutes, until the cake baked into a yellow color when it comes out of the oven is complete.
Features
Cooked and tender on the outside, with a strong flavor of sesame.
[Note] Sesame sauce baklava is one of the traditional baklava, which is served with sesame sauce baklava and bean noodles when eating shabu-shabu, which is really another flavor and very tasty.
----------------------------------------------------------
Scrapple biscuits
Raw materials: flour, baking powder, green garlic, minced meat, egg. Spices: cumin granules, peppercorns, dried chili peppers, cumin powder, chili powder.
First, fry the minced meat, put a small amount of oil in the pan, put the cumin, dried chili, pepper, put the oil refining incense and then fish out.
Fry the minced meat, pour out the excess oil, add minced garlic, cumin, chili powder and mix well
Add the right amount of baking powder to the flour (this should be prepared beforehand), knead the dough to a soft and firm texture, and then roll it out with a rolling pin to make a thicker dough.
Brush the surface of the cake with a layer of egg wash, sprinkle with garlic flowers, and bake in the oven for 20 minutes (during which time take it out every 5 minutes to brush with egg wash) without an oven, which is pan-fried to eat. After the bottom side of the shells on low heat, brush the side with minced meat with egg wash, turn it over, and kang until both sides of the shells on the line.
---------------------------------------------------------------
Plain Bak Kut Teh
3 cups of fermented dough
2 tablespoons of ghee
10 tablespoons of oil
3 egg yolks
White sesame seeds 1 cup
Ingredients for hot noodles:
2 cups of flour
3/4 cup of hot water
1/2 teaspoon of salt
Ingredients for shortening:
1/4 cup of oil 3/4 cup of flour
Methods:
1. Bake at 350 F.
2. Shortening: Heat 1/4 cup oil, turn off heat. Drop in 3/4 cup flour and sauté for about 5 minutes, until flour is peanut butter colored.
3. Scald: 1/2 teaspoon salt to 2 cups flour. Slowly pour 3/4 cup boiling water into the flour, stirring with chopsticks as you pour. When cool enough to handle, knead the flour into a smooth dough. Cover with a damp towel and let rise for 30 minutes.
4. Dust a work surface with flour and knead the hot and fermented doughs together.
5. Roll out the dough into a thin rectangular sheet. Spread the top evenly with ghee and sprinkle with shortening.
6. Fold the left, right, top, and bottom edges of the dough 1/3 of the way to the center for 9 layers. Roll out the dough thinly.
7. Starting from one side, roll the dough into a long cylinder shaped like an old-fashioned telescope and divide into 10 equal portions.
Shakshuka:
1. Spread white sesame seeds flat on the bottom of a plate.
2. Whisk the egg yolk mixture with chopsticks.
3. Pinch each portion of dough together with your hands at the openings. Hold the dough in both hands at the same time and pinch the dough finely.
4: Pinch the ends of one portion of dough with both hands and twist it in opposite directions like a twist, bringing it together in the center to form a thick cylinder with a thin center and thin edges. Flatten the dough with your hands. 5: Brush the top of the pastry with the egg yolk mixture and place the yolk side on a plate to coat with sesame seeds. Use your hands to press down on the top of the pastry to firm up the sesame seeds.
6. Brush the other side of the pastry with the egg yolk mixture and dip it in the sesame seeds. Firmly press the sesame seeds with your hands. 7: Turn the stove on a little higher than medium heat. Heat a pan, sprinkle a tablespoon of oil and brown the pastry on both sides.
9. Place the yakisoba on the grill and cook for 15 minutes on each side.
------------------------------------------------------
Lasagna Yakisoba
1. First, you need to mix the noodles with lukewarm water, and the noodles should be soft. You can take a pair of chopsticks to stir the dry flour, while stirring slowly add water (so that and into the noodle can be relatively soft), when stirring no dry noodle when then kneaded into a soft dough, the noodle and good and put in a warm place to wake up for 10 minutes.
2, will wake up after the dough kneading, and then rolled into a rectangular sheet, and then in the rectangular sheet on the brush with oil, and then rolled up into a long strip down into two or three doses, each dose from the two ends of the twisting squeeze up, with the hands of the flat, rolled out into a round-shaped cake Pi.
3, a pan of oil heating, and then put a cake Pi (note that must be used in medium heat, slowly cooking), until one side of the bulge after the flip side of the brush oil, and then cook the other side, to be both sides of the brush oil pancake cooking golden brown can be out of the pan.
4, the pot of oil, in turn, cooking another cake Pi.
Features: crispy delicious, layered.
---------------------------------------------------------
Oil and salt baklava
Salt baklava production process is very simple, it is to roll the dough into a large cake shape, sprinkle some salt, five spice noodles and other ingredients and then rolled up, pulled into a small fist size. A small fist-sized dough, and then rolled into a palm-sized round, in the slow fire can be cooked.
--------------------------------------------------
Crispy pancakes:
Making method: use the best flour and veggie oil to stir for the skin, choose the tender dried vegetables and fat meat for the filling, sesame sprinkled surface, and then put into the special furnace, stick into the wall, baked out, so it is also known as "fire", so it is also known as "fire". The cake is also known as "fireplace cake" because of its small size and fullness. Because the cake shape is small and full, yellow, like crab shells, so commonly known as "small cakes" and "crab shell yellow".
Different ways to eat: baklava just out of the oven, not waiting for the entrance, will feel the strange aroma of strong, bite a piece of both crispy and crunchy, layer after layer peeled off, full of flavor.
--------------------------------------------------------
Sesame seed baklava
Ingredients:
3 cups of flour, 1.5 cups of water, 0.5 cups of cooking oil, 1/2 tsp of baking powder, salt in moderation, sesame oil, Sesame paste 30ml each
, yeast 8g (about 1 sachet), white sesame seeds about 50g.
1. Prepare: 3 cups flour, 1.5 cups water, 0.5 cup cooking oil, 0.5 tsp baking powder, 0.5 tsp common salt, yeast in a bread machine, knead for 20 minutes to form a dough, or about 45 minutes if kneading by hand.
30ml each of sesame oil and sesame paste, mix well to make shortening.
2. Take about 150g of the kneaded dough and roll it out on a floured board to a length of about 20cm, width of about 15cm and thickness of 2mm, brush it with a layer of shortening and roll it up into a dough roll. Cut into 4 portions and set aside.
3. Make about 20 grams of dough and roll it out into a round shape like dumpling skin. Slightly stretch 1 portion of the rolls you prepared in step 2, place it in the center of the dough sheet, and wrap the rolls in the dough sheet like a bun. Flatten into a small round cake. Make a baklava.
4. Spread sesame seeds: spread sesame seeds in the pan, dip one side of the baklava embryo into 2 drops of water (not too much water), and then wipe with your fingers until the surface of the baklava embryo is formed into a white, sticky batter, the white batter is facing downward, snap the baklava embryo inside the sesame seeds, and gently press down on the sesame seeds to make sure they are sticking to the surface. Make sure to use your fingers to wipe the sesame seeds a few times so that they don't come off easily.
5. Oil a pan and cook on both sides over medium or low heat, remembering to cook the side without sesame seeds first, and finally until both sides are golden brown. Because it is hairy, when cooking the pancake will expand into a hemisphere, you can use a flat spatula to flatten.
-------------------------------------------------------
40