Prepare about 50 grams of tamping
Clean with water
Adding water has not been tamping
Put it in a steamer and steam for 25 minutes.
Put in a blender and add a little water
Stir the mash into a mud
Add flour to the mashed mud
Add a spoonful of baking powder
Add four spoonfuls of honey
a spoonful of white sugar
Knead the dough
Let the dough ferment twice as large
Divide the dough into small pieces and round them into a container covered with sesame and roll the sesame seeds.
Knead the dough by hand
Put in a small pan and fry on both sides for 15 minutes (if the dough is thin, you can shorten the time)
The fragrant smashed dough cake is ready. After the good man ate, said, Dad, stay a few tomorrow, I still want to eat. Haha, don't worry, this time I have done more, put it in the freezer of the refrigerator, and it will be fine when I next eat it in the microwave oven! A few details of making a simmered pastry: 1. You can soak the tamping in advance, which can shorten the steaming time; 2. The ratio of tamping to flour is 1:5; 3. If the tamping mud you are doing is too thin, remember to put the flour first, then slowly put it into the mud and noodles; but if you want to eat more tamping, even if the dough is thin, it doesn't matter. In order to make the dough more glutinous, it is possible to fold the dough every 20 minutes to produce the gluten. The so-called folding method is to fold the dough by means of stacking quilts. The specific method can be referred to here; 4. Dough shaping into small doses When the small dose is rounded, if the dough is too sticky, remember to apply some cooking oil on your hands to make the operation very easy. 5. White sesame seeds are best used with 6 mature, fried sesame just after, no raw taste, no coke; 6. Use a pan to fry the cake. Remember to use the minimum fire. This is a long time, but the fried cake will be very good. If it is thicker as I am doing today, then at least two sides should be fried for 15 minutes. If you are thinner, you can shorten the time. In short, you must have patience when making pans with pans. Don't be tempted to open the pancakes.