How to make salt and pepper sesame seed cakes

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  1. Mix the flour and yeast.

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  2. Use 30-degree warm water to gradually add flour to neutralize the dough.

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  3.Knead into a smooth dough.

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  4. Let the dough rise for 40 minutes and press the dough with your fingers until the holes in the dough do not shrink..

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  5. Roast the dried Sichuan peppercorns in a wok over low heat and stir-fry them with a wooden spatula until the color of the Sichuan peppercorns changes.Turn off the heat if deep.

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  6.Use a rolling pin to crush the Sichuan peppercorns and add an appropriate amount of salt to make Sichuan peppercorn salt.Store in an airtight container and use to make salt and pepper rolls later.
  

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  7. Pour cooking oil and about 10 grams of pepper salt into the sesame paste.Mix well.Mix 30 ml of water with light soy sauce and dark soy sauce.

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  8. Knead the dough until it is ready to deflate, then roll it into a rectangular shape.

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  9. Add the mixed sesame paste and spread evenly.

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  10. Roll it into a long strip from top to bottom and cut it into the required size.

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  11.
  Gather the cuts on both sides in the same direction, and close the mouth downwards , sort out a circle.Brush the soy sauce water on the smooth surface with a brush, then press it into the sesame bowl, and the sesame will stick to the dough.

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  12. Make the dough in turn and place it on the baking sheet.Place in the oven for second rise, about 30 minutes.

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  13. Preheat the oven for 5 minutes and bake at 180 degrees for 30 minutes.

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  14. So crispy.The outside is crispy and the inside is well-structured.After one bite, the aroma of sesame sauce lingers in your mouth for a long time.