Tianjin specialty: sesame paste crisp sugar material: 2 tablespoons sesame paste, 1 tablespoon sugar, 90g flour, about 6g yeast and water (let it go).

Practice: 1, grab the yeast and flour evenly by hand, pour in warm hand water, knead into soft dough, and wake up for ten minutes;

2, the effort to wake up, fully stir the sesame paste sugar. The new sesame paste is not very thick because it has not precipitated for a long time. If it is that kind of thick sesame paste, first heat two spoonfuls of oil, mix it with sesame paste and then add sugar and mix well. If it is too thick, it will be difficult to operate in the back.

3. The dough is flattened and rolled into a very large piece-the thinner the cake, the crisper it is and the better the taste. 4. Evenly apply a thin layer of sesame paste, and be careful not to scratch the dough;

5. Roll up the dough from bottom to top, cut it into sections and round it;

6. Put oil in a hot pan and cool, and fry until golden on both sides. The finished product is crisp in appearance and a little soft inside. When rolling the dough, sprinkle more powder on the chopping board, because if the dough is thin, it will easily stick to the chopping board, and it will be particularly fragile when rolling. Also, if you like to eat that kind of full-crisp cake, you should press it thinner when setting it, and you can knock it slightly when frying it, which will have the effect of a thousand-layer cake. I hope I can help you a little!