Sesame Shaobing

Ingredients:

3 cups of flour, 1.5 cups of water, 0.5 cups of cooking oil, 1/2tsp of baking powder, appropriate amount of salt, sesame oil, sesame paste 30 ml each

, 8g yeast (about 1 small packet), about 50g white sesame seeds.

1. Preparation: 3 cups of flour, 1.5 cups of water, 0.5 cups of cooking oil, 0.5tsp of baking powder, salt, and yeast. Put into the bread machine and knead for 20 minutes to form a dough. If you knead by hand, it will take about 45 minutes.

Add 30 ml each of sesame oil and sesame paste, mix thoroughly to form a puff pastry.

2. Take about 150 grams of the kneaded dough, roll it out on the board to a length of about 20 cm, a width of about 15 cm, and a thickness of 2 mm. Brush it with a layer of pastry and roll it into a roll. Cut into 4 portions and set aside.

3. Take about 20 grams of dough and roll it into a round shape like dumpling wrappers. Stretch the dough roll prepared in step 2 slightly, roll it into a pancake shape and place it in the center of the dough. Then wrap the roll with the dough like a bun. Flatten into a small round cake shape. Become a pancake embryo.

4. Spread sesame seeds: Spread sesame seeds on a plate, dip one side of the sesame cake embryo into 2 drops of water (not too much water), and then spread it with your fingers until a white and sticky batter forms on the surface of the sesame cake embryo. With the white batter side down, buckle the sesame cake embryo. Inside the sesame seeds, press lightly to ensure the sesame seeds stick firmly. In this step, be sure to apply it with your fingers several times so that the sesame stuck on it will not fall off easily.

5. Grease a pan with oil and sear both sides over medium or low heat. Remember to sear the side without sesame seeds first, until both sides are golden brown. Since it is made from yeast dough, the biscuits will expand into a hemispherical shape when baked and can be flattened with a flat spatula.

Key points analysis:

1. Kneading noodles: The ratio of noodles, water and oil is generally 2:1:0.3-0.5. If there is too much oil, the baked biscuits will not be easy to layer. If there is too little oil, the biscuits will not be crispy. Sesame sesame cakes use semi-fermented dough, so the amount of yeast is about 1/2 of that of steamed buns and steamed buns.

2. Comparison between roasting and baking: Sesame sesame biscuits should be baked for 7 minutes and baked for 3 minutes, that is, bake the sesame biscuits until they are 6-7 minutes cooked, and then bake them in the oven. To save trouble here, put a little more oil and just use the searing method.

Raw material formula (make 250 pieces) 11.75kg white flour, 1.125kg yeast, 500g peeled sesame seeds, 425g caramel, 250g sesame seed powder, 350g sodium hydroxide, 175g refined salt, 250g chives, 7.5kg 1.25 kg of rapeseed oil, 1.15 kg of pork net oil

Preparation method

1. Take flour (9 kg) and put it in a cylinder, use 85℃ hot water (use 75℃ hot water in spring and autumn) water, use 70℃ hot water in summer) and mix 4.7 kg into dough and take it out of the vat. Place it in a large round dish and knead it into pebbles. Tear the yeast into pieces and put it in. Make fists with both hands and knead it until it is soft, pliable, shiny, and free of lumps. Cover with a quilt (single cloth in summer) to keep warm, and let it ferment for about 4 hours.

Take flour (2.75 kg) and mix it with rapeseed oil to form puff pastry.

2. Clean the chives, wash them, blow dry them, cut them into fine pieces, chop the oil residue and pork net oil into small pieces, chop them together on the cutting board and mix well, put them into a basin, add Stir refined salt and sesame seed powder into filling.

3. Sprinkle some flour on the chopping board, put the dough on it, add the alkali solution dissolved in boiling water in batches, knead until the dough is smooth and not sticky, then roll it into long strips and cut it into small pieces. For equal dough ingredients 250, divide the pastry into equal portions.

4. Flatten the dough one by one, pick a small piece of dough on the edge and wrap it with pastry, place it in the center of the dough, press it into a piece with a diameter of about 3 cm with your hands, and pick out the filling. Wrap and pinch tightly, and use a rolling pin to roll it into a round cake with a diameter of about 10 cm. Dilute the caramel sugar with 250 grams of warm water, then brush it on the surface of the sesame cake and sprinkle with sesame seeds.

5. Use 5 kilograms of firewood to heat the pit, divide the burned grass ashes on both sides of the furnace, then put 5 kilograms of firewood into the furnace in batches for burning, and use a fork to shovel the burning grass. Press it to cover the cold ash on both sides of the furnace, then scrub the furnace walls clean with water, stick cakes upward from the lower parts of both sides of the furnace, and finally to the top of the furnace. After it is full, push the covered cold ash to both sides, turn over the unburned firewood, pick it up on the fork and shovel, and bake it until the cake is crab shell yellow, bulging out of the oven, and bake it with a small hand. The broom sweeps away the floating ashes on the sesame cakes.

Product features: dry and loose, refreshing, crispy, with white edges and red noodles.