How to make cumin puff pastry

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  1.Take an appropriate amount of flour, add a little salt and a little yeast, knead it into a dough and let it sit for an hour and a half

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  2.Put an appropriate amount of salad oil in the pot and turn on the heat.Turn off the heat when the oil is hot.Let the oil cool and set aside.Take out another bowl and pour an appropriate amount of flour into the flour.Add a little salt, a little pepper powder, and a little cumin powder (I would like to explain here that when I make this shortbread cake, I add aniseed powder.I personally don’t like the taste.Check this out.It depends on personal taste and preference).

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  3. After the oil is cool, pour it into the flour you just prepared and knead it repeatedly until the oil is covered with All the flour is absorbed, which is the most important thing for making shortbread.When the shortbread is ready, set it aside for later use.

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  4. At this time, knead the dough that has just woken up for about half a minute, roll it out and flatten it (try to roll it out as thin as possible, so that the shortbread crust will be very crispy), and then flatten it Sprinkle the prepared pastry evenly on the surface, add cooked sesame seeds, and roll it up little by little starting from one side.After rolling, cut the surface into small jigsi (a method I am accustomed to) 5-6 cm wide.(In fact, it means cutting the rolled noodles into small pieces), rolling out the small pieces of dough into a round shape.Pour a little salad oil into the frying pan, turn on the heat and wait until the pan is hot.Add the rolled out pancakes and fry until golden brown on both sides.The delicious cumin butter pancakes are ready to serve.(I’m so tired.I didn’t take photos of these steps, so it’s a bit difficult to describe)