There are several siu mei cakes sold in the Hui people's snack bar in Beijing. I used to be picked up by my parents at 6 o'clock in the morning to go to Dongcheng's alley to eat breakfast, just for a bite-fired pancakes with bean soup. Well, they stare at the food show every day and take a small book to record the restaurant they want to go to, cute. Haha. Later, the skilled mother learned it herself, and her skills became more mature. Now the mother's sesame sauce is very influential in her circle of friends, she must bake two ovens before each meeting. When I was young, I would burn a copper pot and mutton at home, and then I must match it with sugar garlic and mahjong cake. At that time, I only loved sugar and garlic, and I really have no love for this dark cake. When I grew up, my taste changed, and I finally couldn’t resist the taste of home. I also became a loyal supporter of my mother's sesame sauce. As a loyal fan of the kitchen, you must share it. Turning a lot of recipes is to use yeast, Mom said that the old Beijing practice is not to use yeast, only use "starter", that is, baking soda. Otherwise, the cake is easy to overshoot and the level is easy to thicken. In this recipe, the surface of the sesame is replaced by a soy sauce instead of soy sauce, which solves the problem of sesame seeds after the baked cake is baked.
'Flour + baking soda' is mixed, gradually add water, stir with chopsticks to form a flocculent shape, and gently start a group. ! ! ! Focus on the key! ! ! Into a group can be ~ group can be ~! Do not overly face, to avoid gluten. Otherwise, the biscuits made will be very tough and may not bite (⊙_⊙)
After the agglomeration, place the container and wake up for about 30 minutes. The weather can be put in a cool place, because there is no need to send noodles~>>> so this step is only for >>>~~~ Let the dough relax and relax~~~(* ̄) ̄*)> >> I hope that this slack face will let you feel the state of the dough... It must be full of wake-up, that is, it is soft to poke, and it doesn’t really want to bounce back. It is also made to make the cake soft and not taste. Too tough.
When we wake up, we adjust the sesame sauce. Add peanut oil or sesame oil to the sesame sauce and adjust to a flowable state. Some kitchen friends said that they don't need to refuel, otherwise they are not fragrant~ This is the status of sesame sauce. It should be smeared in a while. If it is too thick, it will be unevenly smeared. It feels like it is smeared (^ω^) ↗ sesame sauce Pure can also use mixed sauce with peanut butter ~ taste slightly different ~ everyone casual ~
OK, let's season it (.ì _ í.) My family generally uses pepper powder and salt ~ other spices are also possible ~ such as cumin, such as allspice ... your brain hole is free to open ~ ~ at this time can be pepper powder and The salt is transferred to the sesame sauce, but it can be sprinkled later. (・ω・)ノ
After the face is over, spread the flour on the chopping board to prevent sticking. 'Sufficient amount' is a certain amount. Look at the amount on the map. Don't be polite~ Pour the dough directly on the chopping board. It will be better to use a little oil in the container in the early stage. If you stick the pot, you will buckle it.ーー;) No need to face again, directly with a rolling pin to flatten it.
When you knead the noodle cake, you should be thinner, but don't push it too hard~ The cake on the sticky board will be smashed (⊙_⊙) while you will feel the face will shrink back~ Patience, slowly 擀~擀 Satisfied So far ~ 擀 够 ～ ～ 这 ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ ～ Sprinkle the pepper powder and rub it. Then spread the prepared sesame sauce evenly on the pastry, be sure to fill it, do not leave white.
Start rolling from one side. Rolling one side at a time, this is to roll out more levels. After the roll is finished, it is divided into a dose. Each dose is about 90g.
The treatment of the agent, my mother is to pinch the two ends of the agent together, and then one side is smooth ~ this side is also the face of sticky sesame ~
Adjust the noodles (water + flour) and add a few drops of soy sauce. Evenly brush the smooth side of the biscuit, then stick the white sesame and gently press it. If the technique is skilled, you can directly press the two biscuits. This is to make the sesame stick more firm, but the force must be gentle~
The oven is preheated to around 190°. It must be the temperature of the oven thermometer, not the setting temperature of the oven. - Because the temper of the oven is different, the actual temperature and the setting will cause errors. Then, heat the pan. The friend who had made the biscuits knew that the biscuits were first baked and baked. First brand my mother said it is for shaping and coloring. So don't take too long on each side, or be afraid that the taste will be too strong, and you can lightly color it. My home is a fire that is colored in less than a minute on each side.
Into the oven, 190 ° 10 minutes to 15 minutes, baked until the pancakes are cooked, but according to their own oven to adjust the time, the time is too short, the color is not good ~ and the time is too long will lead to a hard taste ~ ~ ~
The sesame seed cake must be the best to eat out of the pan, the fragrant and crispy ~! If you want to eat the next day, use a small fire in a pan and heat it on both sides~! The microwave oven will become harder. Adding sauce and sausage to increase the elbow is old and happy. Haha. I will slowly add it later, I hope everyone will come up with suggestions~