Ingredients?

Make 8 sesame sesame cakes

Dough

400 grams of all-purpose flour

250 grams of water

4 grams of yeast

12 grams of oil

2 grams of salt

Oil pastry

Cumin 3 grams

Oil 50 grams

Four 60 grams

Salt 4 grams

Sesame seeds

Water 15 grams

2 grams of flour

Some raw sesame seeds

How to make crispy sesame seed cakes that are full of fragrance?

250 ??grams of water Add 4 grams of yeast and 12 grams of oil and mix well.

Pour in 400 grams of flour and 2 grams of salt and mix well.

Knead it into a ball (the dough can be soft or hard).

After kneading the dough for 20 minutes, knead it for 1 minute. Let the noodles cook for another 1.5 hours.

To make puff pastry: Mash 3 grams of cumin.

Pour 50 grams of oil into the pot. When the oil is not hot, add the fennel and lower the heat until the fennel changes color slightly and remove from the pot.

Pour on the flour and salt and mix well (60 grams of flour and 4 grams of salt have been mixed in advance).

Divide the dough into eight equal portions.

Take a piece of dough and roll it out.

Spread butter on the surface.

Roll up.

Roll up the dough and flatten it.

Roll out into long strips.

Take a small bowl, pour a small amount of 15 grams of water, and add a small amount of 2 grams of flour.

Spread on the surface of the rolled pancake (helps the sesame seeds stick to it).

Sprinkle sesame seeds on the cake and press it lightly with a rolling pin.

In the oven, preheat the stone plate to the highest temperature.

At the same time, let the dough rise for 30 minutes.

Turn the oven to the highest temperature and bake for 6-7 minutes.

Out of the oven.

The outside is crispy and the aroma of cumin is overflowing.