Kiln baked sesame seed cake is a special snack in Hebei. It's baked in a jar. The tin can is wrapped into a cylinder, and then the gap between the tin can and the tin can is sealed with mud. The bottom is fire. After the jar is heated, the baked cake is stuck inside the jar. Sticking sesame seed cakes is also a technical job. Even a small fire cannot succeed. When the fire is big, the bottom will burn easily. It won't stick when the fire is small. Sesame cakes will fall off, and they will be scrapped.

When the roasted sesame seeds came out of the oven, the fragrance of sesame seeds floated out of the jar, and the whole street smelled of roasted sesame seeds, so people couldn't help but stop and walk to the roasted sesame stall.

Freshly baked sesame cakes, golden sesame seeds with a burnt fragrance, the fragrance goes straight to the nostrils, and I can't wait to put it in my mouth at once.

Take a bite, it is fragrant and crisp, and the inner core layer by layer is soft and tough. You should eat it carefully in your hand. Finally, the residue left in my hand is stuck in my mouth and I can't bear to throw it away.

| Kiln oven biscuit |

food

Oil-soaked noodles: common flour 280g, warm water 150g.

Crispy: common flour 90g, vegetable oil 50g, salt 6g.

Surface decoration: white sesame seeds (raw) in moderation.

Production steps

1. Pour the flour into a basin, add warm water, stir it with chopsticks into a flocculent shape, knead it into a dough with moderate hardness by hand, cover it with plastic wrap, and let it stand and relax for 30 minutes.

2. Put the pastry materials into a bowl and stir them into balls with chopsticks. Also cover with plastic wrap and let stand for 30 minutes.

3. Take out the loose dough, do not knead it, put it on the chopping board, gently flatten it, spread the dough with a rolling pin, and smooth it with a scraper or scraper, so that the dough is evenly spread on the dough. Be patient at this step.

4. After finishing, roll it up from one side and make a small dose evenly. I made nine, not too big.

5. Squeeze and seal the ingredients on both sides to prevent the pastry from leaking out and affecting the subsequent production.

6. Take a pill, roll it into an oval shape, and fold it in half from top to bottom.

7. Roll it out again, roll it out again, roll it out twice. Too many folds are easy to be brittle and the layers are not obvious.

8. Roll it out with a rolling pin, arrange it slightly, make it into a rectangle, put it in a baking tray, brush it with water with a small brush, sprinkle white sesame seeds on the surface, and let it stand for 15 minutes. Preheat the oven for 200 degrees 15 minutes.

9. Send it into a preheated oven and bake at 200 degrees for 20 minutes.

10, the surface is crisp, the inner core is soft and layered, and the baked cake in the hearth furnace is ready.

I think sesame seed cake is a staple food, and people often eat it. Just like steamed bread, it doesn't need to be that complicated. I usually eat baked wheat cake with vegetables and beef soup in the morning, so I don't think baked wheat cake needs to pay attention to the taste.

There are many baked wheat cakes with stuffing inside, which should be called pies. The baked wheat cake bought outside is an ordinary fifty cents or one yuan. If you put too much seasoning, you won't be able to taste the sesame seed cake itself.

If you are making sesame cakes, you only need to put a little salt and a little spiced powder, because its taste is not made of spices. Sesame cakes mainly rely on fire, usually put on a frying pan to shape, and then baked in the furnace. The key is the second step. Many merchants took out the baked wheat cakes before the fire fighting time. Although you can eat it at this time, it will be a little soft outside and sticky inside, and the taste is not very good. If the baking time is enough, the inside is soft and not sticky, and the outside is crisp, that is the best.

Cooking baked wheat cakes is also a business, and it is always a conscience to do it. Although there is only one sesame seed cake in many places, we must satisfy our customers. Although we don't talk about it, everyone knows it's delicious.

Put the flour into a clean basin, add about 25 grams of salt, or add a few drops of sesame oil, and add cold boiled water, not too much. Stir first, then knead into dough, knead vigorously, put it on the panel, and cover it with wet mesh cloth or clean and slightly wet towel for about 18 minutes to 23 minutes. Take off the cover cloth, put it in the vermicelli and knead for a while.

Put a thin layer of oil in the pot, knead the dough into long strips with a small torch, cut it into small pieces with a knife, knead it into a ball shape, roll it flat with a rolling pin, add crispy noodles and fried sesame seeds, roll it again, fry it in the pot until it is light golden yellow, brush the oil on the cake with a clean special brush, and add some fried sesame seeds, or not; Fry the other side until golden brown. Crispy and delicious, when eating, the slag falls off, sesame oil is applied to the tongue, and the mouth is full of fragrance; Salt and pepper, spicy and delicious, warm in the stomach and comfortable all over.

Hello! I am a step-by-step kitchen, the creator of high-quality food. The following is my detailed video of making sesame cakes.

Welcome everyone to pay attention to the step-by-step kitchen. Click on my picture for more food videos!

There are many kinds of baked wheat cakes.

From the taste, there are original sesame seed cakes, spiced sesame seed cakes and spicy sesame seed cakes.

From the appearance, there are Tongguan sesame seed cake, Henan charcoal sesame seed cake (also called fire), Shaanxi Chinese hamburger sesame seed cake and paste pot sesame seed cake.

The preparation method has basically that same prophase technology,

process analysis

The first step is to make dough.

Flour and water, knead well and then add yeast or old yeast.

It is better to have pores on your face.

Step 2, make

Take out the fermented flour, add proper amount of flour and knead well. If you put the dough, remember to put the foundation.

About seasoning

If you need to distinguish between tastes, you can add appropriate seasoning, generally add thirteen spices or five spices powder, and then add salt and monosodium glutamate.

If you need five flavors, you can add a little meat flavor.

If you need to be spicy, you can add pepper powder, pepper powder, Chili powder and so on.

If you need other flavors, such as sweet and spicy, just add sugar and Chili powder to the seasoning.

Step three, barbecue.

Cooking cakes are thick, so pay attention to barbecue. The fire should not be big, the cake should be colored in medium fire and baked slowly.

Remember this, and you can make delicious sesame cakes.

Crispy scallion oil and sesame cakes cooked with salt and pepper must be delicious! Ready to try to make sesame cakes at any time!

What is the best seasoning for making sesame cakes? How come? It is difficult to answer this question comprehensively, because the eating habits vary from place to place, and the most important thing is that the names of baked wheat cakes vary from place to place. I'll just talk about the sesame seed cakes that people in Hangzhou, Hangzhou, China eat.

People in Hangzhou eat sesame cakes made of the most common flour, which are baked around a charcoal stove with salt and pepper crisp and chopped green onion. Hangzhou people eat sesame cakes with fried dough sticks and soybean milk as standard. The current price of a set is about eight yuan to ten yuan, because the price of each store will be slightly different.

The picture is a pie made by me, not a sesame seed cake. I sometimes make baked cakes at home, but we don't call them baked cakes and scallion cakes. I baked them in a pan, using semi-hot noodles with medium-gluten flour, and the filling was crisp. According to our own preferences, we like chopped green onion more. I make crispy noodles of whole wheat flour. I deliberately eat some miscellaneous grains, a little salt and a little pepper noodles and mix them evenly. Just bake it.

The above is my little knowledge about baked wheat cake, and I hope friends from all over the world can express their opinions [laughter].

Sweet bean leaf powder (some people complain about beans) and fennel powder are the most fragrant and delicious cakes.

The method is the same as making oil onion cake.

Leek stuffing is the best, the method is simple, and it is suitable for all ages. I think this is an indispensable material.

Kiln baked sesame seed cake is a special snack in Hebei. It's baked in a jar. The tin can is wrapped into a cylinder, and then the gap between the tin can and the tin can is sealed with mud. The bottom is fire. After the jar is heated, the baked cake is stuck inside the jar. Sticking sesame seed cakes is also a technical job. Even a small fire cannot succeed. When the fire is big, the bottom will burn easily. It won't stick when the fire is small. Sesame cakes will fall off, and they will be scrapped.

When the roasted sesame seeds came out of the oven, the fragrance of sesame seeds floated out of the jar, and the whole street smelled of roasted sesame seeds, so people couldn't help but stop and walk to the roasted sesame stall.

Freshly baked sesame cakes, golden sesame seeds with a burnt fragrance, the fragrance goes straight to the nostrils, and I can't wait to put it in my mouth at once.

Take a bite, it is fragrant and crisp, and the inner core layer by layer is soft and tough. You should eat it carefully in your hand. Finally, the residue left in my hand is stuck in my mouth and I can't bear to throw it away.

| Kiln oven biscuit |

food

Oil-soaked noodles: common flour 280g, warm water 150g.

Crispy: common flour 90g, vegetable oil 50g, salt 6g.

Surface decoration: white sesame seeds (raw) in moderation.

Production steps

1. Pour the flour into a basin, add warm water, stir it with chopsticks into a flocculent shape, knead it into a dough with moderate hardness by hand, cover it with plastic wrap, and let it stand and relax for 30 minutes.

2. Put the pastry materials into a bowl and stir them into balls with chopsticks. Also cover with plastic wrap and let stand for 30 minutes.

3. Take out the loose dough, do not knead it, put it on the chopping board, gently flatten it, spread the dough with a rolling pin, and smooth it with a scraper or scraper, so that the dough is evenly spread on the dough. Be patient at this step.

4. After finishing, roll it up from one side and make a small dose evenly. I made nine, not too big.

5. Squeeze and seal the ingredients on both sides to prevent the pastry from leaking out and affecting the subsequent production.

6. Take a pill, roll it into an oval shape, and fold it in half from top to bottom.

7. Roll it out again, roll it out again, roll it out twice. Too many folds are easy to be brittle and the layers are not obvious.

8. Roll it out with a rolling pin, arrange it slightly, make it into a rectangle, put it in a baking tray, brush it with water with a small brush, sprinkle white sesame seeds on the surface, and let it stand for 15 minutes. Preheat the oven for 200 degrees 15 minutes.

9. Send it into a preheated oven and bake at 200 degrees for 20 minutes.

10, the surface is crisp, the inner core is soft and layered, and the baked cake in the hearth furnace is ready.