The baked sesame seed cake is hot and crisp! Buy one and try it! "This is the hawking sound that was often heard on the streets of Beicheng in the 1940s. At that time, most of the people selling baked wheat cakes were teenage boys, carrying them with small dustpans and covering them with white cloth, and selling them everywhere. It was warm when they took them out at any time.

It is said that Kongjia was the first person to make sesame cakes in Beicheng. The core was washed with sand, and the skin was fermented with first-class wheat flour and mixed with lard, and made into small cakes with a diameter of about 10 cm, sprinkled with sesame seeds, and then put in a pot to fry chestnuts with charcoal fire. Because of the unique ingredients and workmanship, Beishi sesame seed cake tastes fragrant, crisp, crisp and soft, and its aroma is overflowing. It is deeply loved by people and is well known.

raw material

200 grams of refined powder, 300 grams of soybeans, 270 grams of water, 500 grams of mutton, 250 grams of carrot/kloc-0, 200 grams of onion, 40 grams of ginger, 30 grams of refined salt, 3 grams of monosodium glutamate, 3 grams of spiced powder, 2 grams of sesame oil, 5 grams of soy sauce and a proper amount of oil.

prepare

(1) Put the refined flour and soybeans into a basin, add water, knead into dough, cover with a wet clean cloth, and simmer for one hour. (2) Wash the mutton, cut it into pieces, chop it into stuffing, shred the carrot, chop it and squeeze it a little (don't squeeze it too dry), and chop the onion and ginger into powder. Put mutton stuffing and carrot powder into a pot, add soy sauce, sesame oil, seasoning oil, chopped green onion, Jiang Mo, refined salt, monosodium glutamate and spiced powder in turn, and stir to make stuffing. (3) Roll the noodles into round pieces, wrap the stuffing, knead the dough, press them into round cakes, and fry them in a pot until both sides are golden and ripe.