Clay oven roller

material

Flour 300g, dry yeast 10g, sesame paste 30G, white sesame 20G, pepper powder 15g, salt 10g, and egg 1.

working methods

1, dough Put sesame paste and a little warm water into a container, stir with a spoon and grind sesame paste on the bowl wall to make it thin and paste.

2. Add salt and pepper to the live sesame paste and stir well. After the dough is fermented (the dough is honeycomb-shaped), spread fine noodles on the chopping board, and then knead the noodles repeatedly until smooth.

3. flatten the dough on the chopping board, then roll the dough into a 3mm thick 1 dough sheet with a rolling pin, brush sesame paste on the dough sheet with a brush, and then roll the dough into a noodle tube from one end.

4. Cut the rolled cylinder into small doses of 5cm, take a small dose, turn down two incisions and wrap it at the bottom.

5. Flatten the processed small-dose circle by hand. Put in a baking tray, brush with egg mixture and sprinkle with sesame seeds.

6. Preheat the oven 10 minutes, 170 for 20 minutes.

skill

1, sesame paste must not be mixed too much, or it will be used up.

2. When applying sesame paste, you should not use too much.

3. When rolling the dough, the thickness should be even, otherwise it will affect the taste.

Be careful when rolling the cylinder. It tastes bad if it's too loose.

5. When the broker turns down, be sure not to expose peanut butter, even if it looks bad underground.