The buddy upstairs is talking about another way to eat it. In my hometown dialect, other biscuits are called "noodles"~~~How to make salty and sweet sesame biscuits:

The key to salty and sweet sesame biscuits is The crispiness of sesame seed cakes. It is made by using 1 jin of oil and 2 jins of flour, adding salt or sugar to make puff pastry noodles, then using white flour in a ratio of 8:1, adding leavened dough, adding water and kneading it into dough, and then breading the puff pastry noodles. , wrap it up, break it into small pieces, knead it into a peach shape, stick it with sesame seeds and press it into a flat shape. The shape can be round or square, and bake it in the oven. Those with salt are salty and crispy biscuits, and those with sugar are sweet and crispy. Their most common characteristics are that they are sharp, salty or sweet.

Bean paste sesame cake is a common snack in Beijing. It is named after it is filled with bean paste. During the baking process, there are natural openings on the side of the sesame cake, and the bean filling is spit out and hung on the side of the sesame cake. , so people vividly call this kind of sesame cake "toad spitting honey".

Preparation method:

First use white flour, add a small amount of baking soda, and mix with water to form a dough. Take a piece of dough, roll it into a long strip, pinch the small ingredients, form a dumpling wrapper, and wrap it Bean filling (generally the weight of the bean filling should exceed the weight of the dough, for example, 17.5 grams of skin should be wrapped in 37 grams of bean filling). Pinch the mouth tightly and flatten it into a sesame seed cake. Dip some water around the sesame seed cake and stick the sesame seeds on it. The sesame seeds should be dense. Mix evenly, and then put it in the oven. Due to the high temperature, the filling will expand, and a small opening will naturally open from the edge of the sesame seed cake, and the bean filling will be spit out.

Bean paste sesame seed cakes are soft and sweet in texture

How to make thousand-layer sesame seed cakes:

1. First, knead the dough with warm water and make the dough soft. You can use a pair of chopsticks to stir the dry flour, and slowly add water while stirring (so that the dough will be softer). When there is no dry flour left, knead it into a soft dough with your hands. After the dough is mixed, put it in a warm place. Wake up for 10 minutes.

2. Knead the rested dough, roll it into a rectangular sheet, brush oil on the rectangular sheet, roll it up into a long strip and cut it into two or three pieces. Cut each piece into two or three pieces. Twist the two ends together, flatten with your hands, and roll into a round cake.

3. Heat oil in a pan, then add a piece of cake (note that it must be cooked slowly over medium heat). When one side is swollen, turn it over and brush it with oil, then bake the other side. Brush the pancake on both sides until golden brown, then take it out of the pan.

4. Put oil in the pot and bake the other cakes in sequence.

Features: crispy and delicious, with clear layers.