Knead the noodles. This is a technical job. You must rub it hard to make the noodles soft and chewy. After kneading, roll the dough into dough, sprinkle a little salt to flatten it, then sprinkle thirteen spices and cumin powder, and add it according to your personal taste.
Beat the oil until it's crisp. This item is very important, which relates to the crispness of the entrance of the sesame cake. The traditional practice is to pour oil and dip it evenly, so it is only fragrant and not crisp. Because of the small amount of oil, it is not particularly brittle. Pour the oil on the dough, quickly add the flour and stir well, so that it is not flowing at all, and then dip it evenly. I forgot to take a picture, so I said it in such detail!
After the pastry is beaten, it is rolled into a roll, and then divided into small portions of moderate size, and the two ends are closed to make a cake agent.
Shoot me. This step is also very important. Dough should be made into cakes by hand, not rolled with a rolling pin. In this way, the taste of sesame seed cake will be better and softer. Almost finished. Dip a proper amount of black sesame seeds and pat them to embed them.
Brush a little oil after the electric baking pan is electrified, put in the baked sesame seed cake, heat it on both sides, cover it, turn it over in one minute, and then change color on both sides in one minute, and the baked sesame seed cake will be completely swollen and soft and crisp!