It's been a while since I've made my own sesame baklava, and just because my partner sauced up some beef on her own, I wanted to eat this. I'm not sure if I'm going to be able to do that! Beef in a burrito , a masterpiece. If you don't happen to have any cooked food at home, then a fried egg would be just as good!
We all know that Beijingers love to eat snacks in the sesame seed biscuits, especially in the winter, the morning to a sesame seed biscuit sandwiched between a pancake, a bowl of millet congee or a bowl of hot soybean milk, you will eat quite beautifully.
Living in Beijing for so many years, I've eaten a lot of sesame biscuits, and I've been impressed by two of them. For example, there's a small baklava store in Nanmen Shabu Shabu and a snack bar in the Shichahai hutongs that has a lot of people lining up every day, but they're both far away from where I live, so I'm slowly learning how to make them on my own.
The production of baklava and noodles is an important link, because the water absorption of the flour is not the same, according to the dough soft and hard to make adjustments, the dough should be moist and shaped, neither too soft, not too hard, soft and hard to be moderate.
The other thing is to use fresh peppercorns to make the peppercorn flour, store-bought peppercorn flour tastes quite a bit worse. Last year when I was visiting Pinggu, I bought freshly picked peppercorns near the scenic area, fried it with salt now, and rolled it out with a rolling pin, and it doesn't matter if there are some particles, it's that flavor is exactly where the soul of the baklava lies.
Also, some friends may not have an oven at home, in fact, you can use a pan or electric pie pan can be made. Heat a skillet over medium-low heat (do not add oil) and cook the pancake, sesame-side down, for about 3 minutes, then turn the other side over and cook for another 3 minutes or so before removing from the pan.
Homemade Sesame Roasted Biscuits
Main Ingredients:
Plain Flour: 300g, Sugar: 8g, Salt: 2g, Yeast: 3g, Warm Water: 180ml (Including the water to melt the yeast)
Sesame Sauce Paste: Sesame Paste: 60g, Salt: 2g, Homemade Pepper: 1g
Decorations: Sugar: 5g, Light Soya Bean Sauce: 2g, Water: 3ml, Flour moderate amount, 30 grams of white sesame (a little left over)
Making process:
1, prepare the ingredients. Put homemade pepper powder and salt in the sesame paste and mix well and set aside; mix the right amount of dark soy sauce, sugar, flour and water together and mix well and set aside.
2. Pour the flour into a clean bowl, add the sugar and salt, and mix well with chopsticks; pour a small amount of lukewarm water into the yeast to dissolve it, and pour it into the bowl as you go; pour the rest of the lukewarm water as you go, and mix with chopsticks, and mix the flour into a floury mixture, and then knead the dough underhand to form a smooth ball of dough. (If you can't knead the dough immediately, let it rise for 10 minutes, then knead it again, it will become smooth easily). Cover with plastic wrap and let rise for about 40 minutes. (Because the sesame baklava is half-risen)
3. Remove the dough from the bowl, knead it on a floured board to deflate it, and after 10 minutes of relaxation, use a rolling pin to roll it out into a rectangular sheet of almost 5 millimeters or so.
4: Pour the sesame paste on top of the large sheet of dough and spread it evenly with a rice spoon or chopsticks.
5: Roll it up from the bottom to form a cylinder.
6: Squeeze the ends with your right and left hands, and fold up to the center, as shown in the picture below.
7, and then folded again, just like getting up in the morning and folding the quilt. Folded and covered with plastic wrap, wake up for 20 minutes.
8: With the dough loosened, roll it out again into a rectangle, about 5mm thick. Roll it up from the bottom up, stretching it as you go so that there are more layers.
9: Using a knife, take the long roll and cut it into small, evenly sized portions.