First, the main dough, 240 grams of flour

Water130g

Yeast 3 g

3 grams of baking powder

Second, cakes

35 grams of soybean oil

35 grams of noodles

4 grams of salt

Third, ghee noodles

25 grams of noodles

Soybean oil 10g

Fourth, surface brushing

20g soybean oil

Half an egg yolk

Ultra-simple manufacturing method of North sesame seed cake

First, the main dough is mixed, the surface is smooth, and it can be fermented at room temperature or oven for 30-50 minutes, which is twice as large.

While the main dough is fermenting, let's fry the ghee noodles. Mix 25g of flour with10g of oil, stir-fry in a non-stick pan with low fire until it turns slightly yellow, put it in a basin and spread it to cool, and the crispy noodles are ready.

Knead the fermented dough by hand to remove bubbles and roll it into a square pie with a thickness of about 2 mm In short, the thinner the cake, the more layers it will have.

Cool crispy noodles, add pastry, 35g noodles, 35g soybean oil and 4g salt, and mix well. Then spread it evenly on the rolled bread with a spatula (if you want to put salt and pepper, cumin powder ... you can sprinkle it now). Roll up along the length.

Divide the rolled noodles into four parts (I divide them into four parts, which is closer to the size of the baked wheat cake bought outside, hehe). Pinch both ends of each noodle and fold it into a circle in the middle. Cover with a wet towel or plastic wrap and wake up for ten minutes. At this time, half an egg yolk is mixed with 20g soybean oil for later use.

Press the four pieces of dough one by one. Take a piece of dough, roll it from one quarter to three quarters with a rolling pin, then rotate the cake at an angle of 45 degrees and roll it from one quarter to three quarters, with a thickness of about 6 mm, ferment for 40 minutes, and then brush the adjusted egg yolk and oil evenly. Don't forget to preheat the oven to 200 degrees.

The middle layer temperature of the oven is 200 degrees 12 minutes, and the sesame cake will be KO.