material

Filling: black sesame 1 cup, sugar 3/4 cup, peanut butter 1/2 cup.

Water-oil dough: 2 cups of flour, 2 tablespoons of lard (tablespoons) and appropriate amount of water.

Oil dough: 1 cup flour and 3/4 cup lard.

The above ingredients can make 10 sesame shortcake. Save the stuffing for later use.

working methods

infilling

1. Wash black sesame seeds, dig out the sand inside, put them in a wok and fry them over medium heat.

2. Grind sesame into sesame powder in a mortar, or stir sesame into powder with a food blender.

3. Add sugar and peanut butter to sesame powder and stir well.

Short bread

1. Mix the ingredients with oil and water, add appropriate amount of water, knead into soft dough, and let the dough wake up 15-20 minutes.

2. Mix the materials on the oil surface and knead into an oil dough.

3. Roll the oil-water dough flat and wrap the oil dough in the middle.

4. Roll the dough into a rectangular dough with a thickness of about 3 mm and fold it in half.

5. Repeat step 4 for three times, and finally roll it into a rectangular dough sheet with a thickness of 2-3mm.

6. Roll up the dough from the long side and cut it into 10 equal parts.

7. Take a small piece of dough, knead it gently with both hands, press it flat on the pressure plate, roll it to medium thickness, put 2 teaspoons of stuffing into the thin dough next to it, and wrap it. Closing the mouth should not be like wrapping buns, but should be like wrapping jiaozi with a tiger's mouth.

8. Squeeze the cake gently, brush a layer of water on both sides, stick white sesame seeds on it, and then gently pat the sesame seeds with your hands.

9. Put a small amount of oil in the pot (the plain oil is gone, so we have to put lard) and fry both sides of the sesame cake.

10. Take out the cake and bake it in the oven at 350F 10 minute.