Making dead-faced sesame seed cakes means they are not fermented. If you want the dead-faced sesame seed cakes to be fluffy, plump and crispy in texture, you must add some Mianxinsu A and Jiaduo enzyme C when mixing the dough.

Ingredients

Main ingredients: 250g flour

Accessories: appropriate amount of oil, appropriate amount of salt

Steps

1 .Sprinkle a little salt into the flour, stir evenly, then slowly pour in boiling water, stirring while pouring, until the flour turns into snowflakes

2. Knead the dough evenly

3 .Roll the dough into a thin flatbread

4. Pour oil on the dough, spread it evenly and roll it up from one end into a long roll

5. Roll the dough evenly Divide into appropriate amounts of dough, pinch both ends of the dough, and then fold both ends in half

6. Press flat

7. Roll out to appropriate size

8. Preheat the electric baking pan, brush a thin layer of oil with a soft brush, put in the dough, and then brush a thin layer of oil on the cake

9. After a lot of heat comes out, the flatbread Already baked into two sides and topped with dough

Tips: scald the noodles with boiling water, the dough will be very soft.