Since I was a child, I loved the sesame salt cake made by my mother. Especially during the Mid-Autumn Festival every year, my mom will do traditional sesame salt cake with local characteristics (we call it a reunion). I have done it several times in the past few days but I have not taken the film. Many friends, especially the southern friends, are very curious. Today, I made a special shot to make the process of making Shaoshan biscuits and pots. The dough must not be soft. The traditional one is hard surface, so the ratio of normal powder to 2:1 is not good. Generally, the water will be reduced by 10-15 grams. The cake that has just been out of the pan will be crispy and cold, and more chewy. The sesame salt practice recipe link ????https://www.xiachufang.com/recipe/102309264/
Take a proper amount of sesame powder and salt and mix well to eat sesame salt.
The flour is fermented in proportion to 2 times. The hand is poked without retracting and then smoothed into a suitable size.
Rotating back and forth like a dumpling skin into a thin, thin skin in the middle
Infused with appropriate amount of sesame salt
Knead like a buns
All pressed flat
Turn the noodle cake over, and use the new sterilized clean comb to press out the favorite grain or smooth cake on the smooth surface without pleats. It is also possible to cook the kitchen @靖雯雯 with the stamp of Xinjiang Beautiful pattern
After the electric cake file is heated, put the side of the pattern first.
Turn back and forth until cooked
Take a bite and take a look