Flour and baking powder, the yeast is evenly mixed and then built into a powder wall and water
Knead into a smooth dough, cover it with a damp cloth for 15-20 minutes
Tahini, salt and pepper, salad oil mixed evenly
30ml of water and 10ml of soy sauce are mixed into soy sauce water for use. Sesame is slightly crushed with a rolling pin and used.
Brush a small amount of oil on the chopping board (anti-stick, not included in the raw material) to knead the fermented dough into a 0.5cm thick square patch
Spread the prepared sesame sauce evenly on the dough
Starting from one side of the dough piece, while squatting outward, roll up the dough piece inward
Pinch the edge of the rolled dough
Roll the sesame noodles into a uniform size (about 15) and cover them with a fresh-keeping bag for 15 minutes.
Put the two sides of the agent close to the center and pinch it tightly, and place the cuff down.
Take the wrapped dough, pour the smooth side down to the soy sauce, then sesame
Dough the sesame dough with a rolling pin
Heat the pan in a small heat (without oil), and sauté the sesame side with the sesame side down for about 3 minutes.
Turn over the other side and re-spin it for about 3 minutes.
The oven is preheated at a temperature of 180 degrees. The baked biscuits are baked in the oven for another 10-15 minutes, and baked until the surface is golden.
1. It is recommended to use the freshly prepared pepper (salted with pepper and salt separately, then ground into powder), which is better. 2. When you roll the dough, you must roll the roll, so that there are many layers. 3. Soy sauce water will make the cake's skin crisp and make sesame better on the cake. 4. Squeeze the sesame and then simmer it, so that the sesame can stick to the cake more firmly. 5. If you don't have an oven at home, you can use a pan to burn it for a while.