I always like to eat shortbread, take a bite and smell sesame seeds! Lard is crisp and fragrant, but I'm still afraid of being fat inside, so the vegetable oil used this time is just as delicious!

Ingredients: Dough: water 100g vegetable oil 30g medium gluten flour 150g sugar 20g pastry material flour 150g oil 65g.

Stuffing: 25g of flour, 5g of spiced stuffing and spiced powder, 0g of flour10g, 5g of salt and 2g of sesame.

1. Flour, water, oil and sugar in dough materials are mixed and kneaded into smooth dough. Cover with plastic wrap and wake up for half an hour.

2. Pastry materials are also kneaded into smooth dough. Cover with plastic wrap and wake up for half an hour.

3. The oil package is very brittle.

4. Roll it into a rectangle and get a 30% discount. Wake up for fifteen minutes.

5. Roll it into a rectangle.

Roll it up

7. Divide into nine parts.

8. Take a copy and roll it open.

9. stuffing.

10. Flatten down.

1 1. Do it in turn, brush a layer of water and sprinkle with sesame seeds.

12. Preheat the oven for 200 and bake for 15 minutes.

13. It smells good!

Water, oil and pastry must be awake, and the action should be clean when rolling the skin, otherwise the skin will be easily broken. The stuffing can be mixed at will. Hawthorn stuffing is also good.

Dough: 400g medium gluten flour, 220g water and 4g yeast.

Crispy: 200g medium gluten flour, 100g vegetable oil.

Ingredients: (spiced) chopped green onion, salt, sesame oil and spiced powder are optional.

(Sweetness) Sugar powder and flour (the ratio of sugar to flour is 3: 1)

Surface decoration: malt syrup (diluted with honey) and white sesame seeds.

Baking: in the middle layer of the oven, fire up and down 200 degrees for about 20 minutes until the surface is golden.

1. Knead the dough material and let it stand for 15 minutes.

Second, mix the pastry materials evenly.

Third, honey is diluted with a little water and adjusted for use.

Fourth, sugar and flour are mixed, onion is minced, and sesame seeds are put in a flat plate.

5. The dough is divided into two parts, sweet and salty.

6. Tighten your mouth and relax for 10 minutes. Wrap one roll in half of the cake and wrap the other in the same way.

Seven, take a loose dough and roll it into eight pieces. Fold once in the middle from left to right. Nine, roll the folded dough into a rectangle. It is best to treat the dough and fold it three times.

Ten, roll into a square, add sesame oil, salt, allspice powder and chopped green onion.

XI。 evenly distribution

12. Fold the dough three times again.

Thirteen, divided into equal parts

Fourteen Take one of them and make it thinner.

Fifteen, brush oil

Sixteen, stained with white sesame seeds

17. Put it in a baking tray, let it stand for 15 minutes, and put it in a preheated oven.

* Dough does not need to be fermented.

* I made two kinds of the above quantities respectively. To make sweet, just replace chopped green onion, sesame oil and allspice powder with a mixture of sugar and flour, the ratio is 3: 1, and you can get a 30% discount.

* If you want to eat in the morning, you can do step 13 one night in advance, put it in the refrigerator, take it out in the morning, warm it, divide it, roll it up, brush it with sugar water, dip it in sesame seeds and bake it directly in the oven.

Don't say, this crispy sesame seed cake is really delicious. Let's share a relatively simple method, which can be made with only one pot at home.

Crispy sesame seed cake, crispy (﹃)

Required materials: flour 300g, yeast 3g, sugar 3g, warm water 80ML, oil 100ML, salt 5g, pepper powder 5g and sesame.

Pour the yeast and sugar into warm water and stir until they melt. Warm water helps yeast to ferment quickly. Pour the mixed water into 200 grams of flour and stir until the dough is slightly soft. Knead until smooth, cover it with a wet cloth and put it in a warm place to wake up.

Come and make cakes while making dough,

Pour 100g flour into a bowl, add 5g salt and 5g pepper powder, heat and pour 100ML oil into the flour bowl and stir well, and the fried cake is ready.

Pour the dough on the chopping block, knead it again, let air out, and then roll it into a big pancake with a rolling pin.

Spread pastry on your face.

Roll up the bread from one part and then divide it into small parts of equal size.

Pinch by hand, pinch the two ends of the layer in the middle, press it tightly, then stick sesame seeds on it and flatten it by hand.

Brush a thin layer of oil on the pot, put the prepared cake embryos into the pot one by one, and fry slowly on low heat.

The fire must be small, pay attention to observation, turn it over several times, and fry both sides until cooked.

Look, the crispy sesame cake is ready.

Crispy sesame seed cake is a kind of very common pasta, and the practices vary from place to place. Today, I will share with you a family version of crispy sesame cakes, which are made directly without baking or scalding. Salty and crispy, you can try it if you like. The method is for reference only.

Composition:

Lubricate the dough:

Low gluten flour 120g

8 grams of sugar

2 grams of salt

35 grams of edible oil

50 grams of clean water

Crispy dough:

80 grams of low-gluten flour

35 grams of edible oil

Composition:

salt

sesame

Practice steps:

1, oily dough

Let's start with oily dough. Put 120g low-gluten flour into a pot, add 8g sugar, 2g salt, 35g edible oil and 50g water, and stir until there is no dry flour. Knead the dough for a while, as smooth and delicate as possible. Wrap the noodles in plastic wrap for 30 minutes.

2. And cakes

Put 80 grams of low-gluten flour into a large bowl, add 35 grams of cooking oil and stir with chopsticks. Knead into a smooth dough and cover it with plastic wrap for 30 minutes.

3, oil skin dough cover dough

Take out the baked dough and knead it into long strips, and divide it into eight small dough with uniform size. Similarly, pastry dough is divided into eight small doughs with uniform size.

Take a pastry and knead it into a small round cake by hand, put a pastry on it, then wrap the pastry and knead it into a ball by hand for later use.

4. Noodles

After all the dough is wrapped, take one small dough and roll it into a tongue-shaped dough with a rolling pin, then roll the dough from one end, and finally cover it with plastic wrap 10 minute.

10 minutes later, roll the dough into a cow tongue again, roll it from one end and cover it with plastic wrap for 30 minutes.

5. Making biscuit blank

When the dough is cooked, take a dough, roll it out with a rolling pin, sprinkle with salt, sugar or chopped green onion, then fold the dough from the top 1/3 and the bottom 1/3, roll it out with a rolling pin, sprinkle with sesame seeds, and compact the biscuit blank by hand.

6. sesame seed cake

Put the baked biscuit into the baking tray and the middle layer of the oven for 180 degrees 15-20 minutes. It's time to take out the baked cookies and start. If you don't have an oven at home, you can fry it in a pan. The baked sesame seeds are delicious.

Salty and crispy crispy sesame cakes are ready.

Tips:

1, the taste of sesame seed cake can be adjusted according to your own taste, and salt, sugar or chopped green onion can be added.

2. Sesame, black sesame or white sesame on the sesame cake, as long as you like it.

3. If there is no low-gluten flour, you can use ordinary flour instead, but low-gluten flour is crisp.

Many people have eaten crispy sesame cakes, especially in the central and northern parts of China. Sesame cakes taste crisp and refreshing, and slag falls off. Adults and children love it. It's very delicious. When it comes to its formula, it's actually very simple. It doesn't need any advanced formula. We have all the raw materials at home. It's simple.

My fourth aunt has been selling baked wheat cakes for decades. The sesame cakes she made are very famous in Henan. Let me share her practice with you.

1. Production steps 1. Dough ingredients: 500 grams of flour and 250 grams of warm water.

Sour pastry raw materials: flour 250g, vegetable oil 130g, salt 5g, spiced powder.

Also: chopped green onion, sesame seeds.

Step 2 make dough and cakes

Mix all the dough ingredients mentioned above, stir into dough, knead into dough, cover with plastic wrap, and wake for half an hour. The purpose of proofing is to make the dough stronger and easier to handle later.

Making cakes: pour in the flour, salt and spiced powder prepared above, heat with oil, pour in, stir constantly, and cool for later use.

3. Take out the dough, roll it into a big cake, spread it on the top, sprinkle with chopped green onion, roll it up, and divide it into several equal parts. Remember to pinch both ends tightly to prevent the dough from flowing out, and move quickly.

4. Take the flour dough, roll it into a small sesame cake, gently roll it when rolling it, then put some water on both sides of the sesame cake, stick cooked sesame seeds on it and bake it in a pot, or put oil on both sides and bake it in the oven. If you put it in the oven, heat it up and down at 160 degrees and bake it for about 10 minutes (different ovens may be different, so you should pay attention when baking yourself.

5. This crispy sesame cake is ready, the slag is crisp and the mouth is fragrant. In addition, sesame cakes can also be made sweet. If it is sweet, you can sprinkle some sugar after spreading the cake, which is also delicious.

Second, tips 1, crispy biscuits, generally salty, want to be crispy and delicious, the dough must be awakened for half an hour, which can increase the gluten of the dough, make it easier to operate, and finally the finished product is good.

2. At the beginning, roll the dough as thin as possible, so that after rolling the dough, there will be more layers and the finished product will be crisp.

Summary: The above is the method of making crispy sesame cakes, which is not complicated, but it needs more practice if you want to make them delicious, because every step is very important, and if one of them is not done well, it may directly affect the final effect. Friends who like to eat will also try it.

Sesame cake is a street food for northerners, which is different from the naan in Xinjiang. Sesame biscuits are the most common in the streets and lanes of Henan Province, and the most famous one is sesame biscuits in Dengfeng City. Crispy and refreshing, it makes people have an endless aftertaste after eating.

Let me introduce how to make sesame cakes that are fragrant and crisp. The recipe of the dough is as follows: firstly, prepare the following materials: 20g of black sesame paste, or 40g of sauce meat, about 40g of yeast and white sesame, 4 cups of flour, 2 cups of water, 0.5g of cooking oil, 5g of baking powder and 2g of salt. Put the yeast into a basin and knead the dough, add proper amount of hot oil and knead the dough for 25 minutes to form a dough, and cover it in the basin and ferment for 25 minutes (keep the proper temperature).

Then take out the dough, sprinkle some salt and knead it again, about 10 minutes. Mix 35 ml of sesame oil and 35 ml of sesame paste respectively and stir until crisp, and prepared sauce meat can also be used here.

Take the kneaded dough about 150g, roll it on the panel into a dough sheet, try not to be too thick for the first time, brush a layer of dough to try not to expose it, and then cut it off for use. Take about 20 grams of dough and roll it into a round dough, which must be uniform.

Then put the prepared sauce meat stuffing in the center of the dough, and then wrap the sauce meat in the dough like a steamed stuffed bun. After flattening, it is made into a small round cake and becomes a biscuit embryo.

Sprinkle sesame seeds: Sprinkle sesame seeds on a plate, dip one side of the biscuit embryo with honey water (be careful not to have too much water), then press along the center of the flour cake with your fingers to form a flour cake, buckle the flour cake in the sesame seeds, and press gently to ensure that the sesame seeds stick firmly. This step must be rubbed with your fingers a few times, so that sesame seeds will not fall easily.

Spread oil in the pan and fry for two years until golden. The fragrant and crisp sesame cake is ready. Adding hot oil and salt to flour will make noodles more crisp.

Last time I tried salad oil sesame seed cake, I was making souffle recently, and decided to use lard as sesame seed cake. Compared with the taste, salad oil is crisper and lard version is more solid and fragrant. Everyone can try! You can also add leeks like me.

Need materials-

Put all the oil skin materials into the bread machine and start the kneading process. My kneading takes 15 minutes at a time, and the film can be made in two programs. If you rub it by hand, it will be a little laborious, but it will come out soon.

After the kneaded dough is set, put it aside and cover it with plastic wrap for 30 minutes.

At the same time, I started making cakes, and the ratio of lard to low-gluten flour was 1:2.

Just knead it into a ball.

After the oil skin wakes up, it is kneaded into long strips, mainly for convenience, and it will be more convenient to use a scraper.

Divide the oil skin and pastry into 10 parts, which is too small. If it can be divided into four parts, it will be even bigger.

Crush the oil skin and put the pastry in.

Knead into smooth dough until it becomes 10 block.

Take a dough and roll it into strips with a rolling pin.

Roll it up,

Put all the dough aside after operation 10 minute.

/kloc-roll out the dough after 0/0 minutes.

Roll from bottom to top

After all dough operations are completed, it will be proofed again for 30 minutes. If it is urgent, it is recommended to wait at least 20 minutes.

After waking up, roll out a dough, about 8- 10cm, and sprinkle with chopped green onion or sugar you like.

This is sprinkling sugar.

30% discount on both sides

Turn it over and then roll it flat, and the two sides can be properly folded.

Put all the dough in the baking tray.

Brush the egg liquid and sprinkle sesame seeds, feeling that white sesame seeds look better.

Into the oven, 2 10 degrees, 15 minutes.

The oven has become chubby, so cute.

Finished product discharge

Really brittle.

Low-gluten flour can also be replaced with medium-gluten flour, but the taste is not so crisp.

I bought the recipe of Harbin sesame seed cake before. It's crispy outside and soft inside. Especially the sugar stuffing is delicious, and there is salted bean paste. This is not a day or two. The dough is yeast baking powder and sugar, and then the cake is oil. There are other ingredients, such as rolling noodles, paving spots, fillings and rolling cakes, and put them in the oven. It will be baked in a few minutes.

Answer the question first: Crispy sesame seed cake, which mainly highlights a fragrant word and a crisp word, is a classic commercial formula given by the teacher in the pastry class for your reference: the formula of crispy and salty sesame seed cake with salt and pepper, the crust (flour 400g, sugar 25g, yeast 5g, warm water 240g), and cakes (flour 120g, and pepper powder 2).

Chihiro tree must be a fine product-crispy, sweet, salty and salty sesame seed cake.

It is said that this is a recipe used by an old sesame cake shop. The raw materials are very simple, but with the unique sweet and salty flavor of salt and pepper crisp, it attracted three generations to buy. The crispy biscuits made by ourselves according to this formula at home have restored the taste of the old brand, and now they are baked and eaten, and the taste is much better than the old brand! The colored crust is like a string of gold thread coiled together, which is very attractive

Practice of salt and pepper sweet and salty sesame seed cake (see above for detailed formula)

1. cake crust method: put dry yeast in warm water of about 40 degrees, stir evenly, and let it stand for 5 minutes, which can effectively stimulate yeast activity. This step can't be omitted in cold weather, which is very helpful for dough fermentation. Mix flour and sugar, pour in yeast water, first stir the flour into a big floccule with chopsticks, then knead it into dough with smooth surface, wrap it with plastic wrap and wake it up for 30 minutes. Cooking method: put the flour into a small bowl, bake the nest in the middle, pour in the pepper powder, heat the oil to 130 degrees, pour it on the pepper powder to stimulate the pepper flavor of the pepper, stir it quickly with chopsticks after pouring the oil, sprinkle with salt after the temperature drops, and knead it into a ball by hand. Syrup practice: boil the required materials.

2. Dough and pastry are divided into 5 equal parts. After the dough is wrapped in pastry, it is flattened and rolled up from one end, and it is proofed 10 minute; Then roll up the dough and roll it up from one end. It is best to wake up after 10 minutes, which will help the next roll. After waking up, cut the dough roll with a sharp blade, and you will have a beautiful cross section, each biscuit embryo is about 80 grams. Squeeze it by hand and roll it out from the middle to both ends with a rolling pin. Brush with a thin layer of syrup and sprinkle with white sesame seeds evenly.

3. After the oven is preheated to 2 10, put the baking tray in the middle layer of the oven for 15 minutes, and then evenly color the sesame seeds.

4. Sweet and salty sesame cakes with salt and pepper have beautiful pictures. If it doesn't taste good, come back to me.

Cookies made according to the formula of this salt and pepper crisp sweet salty biscuit are absolutely crispy and delicious, with endless aftertaste. Come back to me if you don't like it!

Crispy sesame seed cake is a traditional snack in China, which is mainly popular in northern China. Its raw materials are mainly flour and sesame paste. Crispy biscuits are crispy and soft inside, and different types of shortbread will have different fillings. Foodies who love delicious cakes can try to make them at home. Here is a brief introduction to the practice of crispy biscuits.

The first materials needed are as follows: medium gluten flour, cooking oil, pork, white sesame seeds, sesame paste, flour and water.

The specific manufacturing steps are as follows:

1. Mix the flour, clean water and raw oil together and stir into a smooth dough. If possible, it is best to knead the dough with the chef's machine or bread machine. At first, the water will stick to your hands, so it will be fine after rolling.

2. Knead the dough into a film. Put the kneaded dough aside and let it relax for about an hour, which will make the dough softer.

3. Cut pork into powder, add oil, salt, soy sauce, lobster sauce, ginger, onion and garlic, mix them together, and chop them into minced meat.

4. Prepare a pot to stir-fry cakes, which can effectively improve the fragrance of cakes. After hot oil, Regan Noodles can be poured into the pot and stir-fried over low heat. After stir-frying, the fried pastry is in an oil-like flowing state.

5. When everything is ready, roll the dough into a thin surface, sweep the surface a little bit, and then roll the dough up bit by bit and divide it into small dough of about 50 grams. Roll the dough into the shape of dumpling skin and put the meat in the middle.

6. After wrapping, put your mouth down, press it with a rolling pin, and sprinkle a layer of white sesame seeds on the surface.

7. Preheat the oven to 200 degrees, put all the prepared cakes in the oven and bake for 25-30 minutes.