Ingredients
Oily skin: low powder ( 110g ) | Granulated sugar ( 8g ) |
Edible Oil ( 38g ) | Water ( 50g ) |
Salt ( 1.5g ) | |
Edible oil ( 33g ) | Surface Decoration: white sesame seeds ( appropriate amount ) |
Egg liquid ( appropriate amount ) |
How to make crispy sesame cakes
1.Prepare the pastry ingredients
2.Oil leather material mixing
3. Mixing the pastry ingredients
4.Knead into balls separately, cover with plastic wrap and let stand for 30 minutes
5.The oily pastry is divided into Jiufen
6.Oil-skinned
7.Take a piece of oil skin
8.Press flat and arrange into discs by hand
9.Put in Pastry
10.Wrap it up, with the mouth facing down, and finish in sequence.Cover with plastic wrap and let rest for 10 minutes
11.Take a piece of loose dough
12.Press flat
13.Roll out
14.From above And roll it up
15. Complete all operations in sequence and relax the seal for 10 minutes
16.Take a piece of relaxed dough
17.Roll out long
18.Roll up from top to bottom, operate in sequence, seal and relax for 10 minutes
19. Take a piece of relaxed dough
20.Roll out
22.Turn it over and place it vertically, roll it out slightly and press it tightly
23.Place on baking sheet
24. Brush the surface with egg wash and sprinkle with white Sesame.Press the white sesame seeds tightly with a rolling pin
25.Place in the middle rack of the oven at 200 degrees for 15 minutes
26.Out
27.Very crispy
28.Okay Eat
29.One bite and a mouth full of residue
21.Fold the upper and lower sides inward
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