Home-made baking cake. Infused with coriander and cumin powder, instead of the commonly used chives and peppers, the aroma is full and there is no flavor~~
Mix all the dough and mix it, then cover it twice to double
The fermented dough is evenly kneaded and rolled into a rectangular dough. Sprinkle with salt, spread evenly, use a rolling pin to simmer, add vegetable oil and spread it by hand, then evenly sprinkle with cumin powder and parsley
Roll up from the long side of the rectangle, roll it into a roll, and evenly roll the rolled roll into 4 equal parts.
Take a noodle, tighten the mouth at both ends, fold it in the middle, flatten it, become a green cake, brush a layer of molasses water, simmer on sesame seeds, drain into the baking tray and ferment for 15-20 minutes.
Preheat the oven to 200 degrees and bake for about 15 minutes.
This scone is because it is noodles. It can be fermented a little more before baking, and the taste is softer. If you like to be hard, you don't need to ferment. After the cake is finished, it can also be fried or branded directly in a pan.