Ingredients: 3 cups of fermented dough, 2 tablespoons of ghee, 10 tablespoons of oil, 3 egg yolks, 1 cup of white sesame seeds. Hot noodle ingredients: 2 cups of flour, 3/4 cup of hot water, 1/2 teaspoon of salt. Pastry ingredients: oil

1/4 cup, 3/4 cup flour. Turn oven on 350F.

2. Pastry: Heat 1/4 cup of oil and turn down the heat.

Add 3/4 cup of flour and stir-fry for about 5 minutes, until the flour turns peanut butter color.

3. Blanch the noodles: add 1/2 teaspoon of salt to 2 cups of flour.

Pour 3/4 cup of boiling water into the flour slowly, stirring with chopsticks while pouring.

Once cool, knead the flour into a smooth dough.

Cover with a wet towel and let it rest for 30 minutes.

4. Spread flour on the work surface, put the hot noodles and fermented dough together and knead evenly.

5. Roll the dough into a rectangular sheet.

Spread ghee evenly on top, then sprinkle with ghee.

6. Fold the left, right, top, and bottom sides of the dough 1/3 toward the middle, making 9 layers in a row.

Roll out the dough thinly.

7. Start rolling the dough from one side into a long cylinder shaped like an old telescope, and divide it into 10 portions.

8. Shaobing: ==> 1. Spread the white sesame seeds on the bottom of the plate.

==〉2. Use chopsticks to stir the egg yolk liquid evenly.

==〉3. Knead the opening of each piece of dough with your hands.

Hold the dough with both hands at the same time and pinch the dough into thin pieces.

==>4. Hold both ends of a piece of dough with both hands, twist it in opposite directions like a twist, and twist it toward the middle to form a short, thick cylinder with a thick middle and thin edges.

Flatten the dough with your hands.

==〉5. Brush the surface of the dough with egg yolk liquid, and put the side with egg yolk liquid on a plate and cover it with sesame seeds.

Press the surface of the dough with your hands to compact the sesame seeds.

==〉6. Brush the other side of the dough with egg yolk liquid and dip it in sesame seeds.

Press the sesame seeds firmly with your hands.

==〉7. Turn the stove slightly higher than medium heat.

Heat a pan, add a tablespoon of oil and brown the dough on both sides.

9. Place the biscuits in the oven and bake for 15 minutes on each side.

Tips: 1. Ghee can be purchased in the baking materials section of the supermarket, or lard can be used instead.

2. If the dough is too large, steps 5 to 8 can be performed in two steps.

3. It is recommended to put a small amount of sesame seeds on the plate each time to ensure that each sesame seed cake has a certain amount of sesame seeds.

4. Fry the biscuits in oil to make the skin crispy and reduce moisture loss when baking the biscuits.

5. The appearance of the shaobing is crispy, and the texture is very similar to Beijing shaobing.

6. The taste of the pastry is not outstanding enough. You can double the amount next time.

7. The cake is a bit bland, I will add more salt next time.

8. The cake is a bit thick.

This time it was 3 cups of fermented dough: 2 cups of hot noodles. Next time I will try 2 cups of fermented dough: 3 cups of hot noodles.

9. Make it smaller, 12 cakes may be better.