How to make sesame sauce cakes? How to prepare the sesame sauce of sesame sauce cake

The ingredients for making sesame sauce cakes:

Ingredients: 2500 grams of wheat flour.

Seasoning: 5 grams of yeast, 250 grams of sesame seeds, 300 grams of sesame paste, 5 grams of Sichuan pepper powder, 5 grams of alkali, 50 grams of sesame oil, 5 grams of maltose, 25 grams of salt.

Features of sesame sauce cakes:

The color is golden and the taste is delicious.

Preparation of sesame sauce cakes:

1.Add the sesame paste to pepper powder, sesame oil, fine salt, mix well into a thin slurry, rinse the sesame seeds and drain the water. Add 125 grams of caramel sugar to water to make sugar water.

2.Add 125 grams of fresh yeast to warm water and stir thoroughly, pour 250 grams of flour and stir well, and let stand for 2 hours to form yeast noodles.

3.Pour the remaining flour on the workbench, dig a pit pond in the middle, add leavened noodles, 1250 grams of warm water, knead evenly until the dough is smooth, not sticky, non-sticky after the workbench, cover with a cloth, let it ferment for about 30 minutes, but can not be enough, only when it is sent to three percent, that is, mixed with alkaline water, mixed well and kneaded thoroughly.

4.The yeast dough is rolled into strips, picked into 12 large blanks, and after some oil is applied on the workbench, the blanks are rolled into one large end and one small end, and then rolled into long strips. The noodles are coated with a layer of sesame paste, then rolled from the inside out, and then picked into 5 blanks, pinched the two ends of the blanks to avoid the sesame paste overflowing, and then the blanks are kneaded into centimeter-thick cakes by hand, brushed with starch syrup on both sides, sprinkled with sesame seeds, and the sesame paste cake is formed.

5.Brush some oil on the frying pan, put the mahjong cake green, cover, bake over low heat, turn over and bake the other side when it is golden brown, after both sides are baked, put it around the stove and simmer for 1-2 minutes, and it is ready.

This paragraph. Another approach.

Ingredients:(1) 500 grams of flour, 5 grams of yeast, 10 grams of sugar, 5 grams of baking powder, 250 grams of warm water. (2) Appropriate amount of salt and 100 grams of sesame paste. (3) Appropriate amount of egg liquid and appropriate amount of white sesame seeds.

Furnace temperature: (same as Meng Feng cake).

Production method]: 1 Process the materials in raw material 1 into puffed dough and ferment for later use.

2 Add salt to the tahini and stir well.

3 Roll out the dough into rectangular flakes about 1 cm thick with a rolling pin, then spread the prepared tahini paste, roll it into a tube from the outside to the inside with your hands, and then pick it into about 60 grams.

4 Roll the picked medicine into a round ball with your hands, add a little egg liquid, and then stick an appropriate amount of white sesame seeds and press them into a cake shape to form a green billet.

5. When the processed green billet is 7 or 8 into 7 8, it can be baked in the oven until the surface is golden red.

Features]: The color is gray-brown, salty and fresh and has the fragrance of sesame paste, both hot and cold.

Sesame paste, also known as sesame paste, is a food made by grinding fried sesame seeds, which has a flavor and is eaten as a seasoning. Depending on the color of the sesame seeds used, it can be divided into white sesame paste and black sesame paste.

Raw material formula: 1 kilogram of flour, 1 kilogram of vegetable oil, 5 grams of large flour, 500 grams of sesame seeds, 50 grams of salt.

How to make:1Sesame seeds: Soak the sesame seeds in cold water until the skin can be removed with a twist of your fingers, remove and drain the water, pound it with a stone mortar or wrap it in a rag and rub it, remove the sesame skin, and turn it into sesame seeds for later use.

2.Crisp making: Put the pot on the fire, pour in 600 grams of oil, cook until it is 80% hot, and remove the pot from the fire. Put in kilograms of flour, turn it well with a shovel, spread it on the board to cool, add salt, large noodles, and knead it into a crispy dough by hand.

3.Leather noodles: Pour another 1 kg of flour on the cutting board, pick up a small pit in the middle, add 400 grams of vegetable oil and about 500 ml of water, mix and knead evenly into a skin dough.

4.Molding: According to the ratio of forty percent of the leather surface and sixty percent of the crisp noodles, the crisp noodles are covered with crust, rolled into a long piece with a thickness of 1 cm, folded up along the length and then rolled thin, repeated two or three times.

Finally rolled into a roll. Knead into 50 grams of each agent, knead them one by one, and press them flat with your hands. Take another piece of dough as big as a jujube, dip it in oil, wrap it in the middle, and roll it out with a rolling pin into a round cake with a thick edge and a little thinner in the middle.

Brush both sides of the round cake with water and stick sesame seeds with more sesame seeds on the front (i.e. glossy) side and less on the back. Do them one by one and put them on the board.

Turn over when the bottom surface is yellow. Brush the pan with oil again, and turn the pancake on the pan while baking, and come out when it is evenly golden brown. Then put the cake into the oven and bake.

Bake the back side first, and burn until the cake is red and yellow.

Product features: The taste is crisp and burnt, and the flavor is permeable.

Method: Half leaven dough, roll it out, sprinkle it with a little refined salt, wipe the sesame sauce evenly, a little more, roll it well, knead it into one or two agents, wrap it and press it flat, and bake it in the oven until the surface is browned, (generally the household oven is 150 degrees for 10-15 minutes, you can try it according to your own situation).

The processing process of sesame paste.

Raw materials, net materials, roasting, cooling, grinding, filling, finished products.

Operational Points: [1].

The raw materials are sesame seeds with good maturity and no mold and deterioration.

Soak the sesame seeds in clean water for about 10 minutes, stir gently, remove the seeds, empty skins and impurities floating on the water surface, and then remove them to dry for later use.

Bake with a simmer, and constantly stir to prevent the sesame seeds from burning, fry until the sesame seeds volatilize, and gently crush them with your hands.

Cool the fried sesame seeds immediately to avoid nesting in the pot.

The grinding can be stone grinding or grinding with a crusher. The finer the sesame seeds, the better the taste.

Fill while hot and keep sealed.

Sensory requirements. Brownish-yellow or tan, no mildew spots, with a pronounced tahini flavor. No burnt, mildew, or other bad odors, no teeth, no bad taste.

How to make it: Ingredients: black (white) sesame seeds, grapeseed oil (or virgin olive oil, sesame oil).

1.Rinse the sesame seeds first.

Ingredients needed to make tahini.

Ingredients needed to make tahini (5 photos).

2.Put it in the pot and start frying the sesame seeds, at the beginning you can use medium heat, first fry the sesame seeds dry, then turn to medium-low heat, fry until you can crush the sesame seeds by hand, the color of the sesame seeds is slightly yellow, and you can eat a bite of it is very fragrant.

3.After the fried sesame seeds are cooled, pour them into the funnel on the stone mill, adjust the flow rate, the flow rate is too large, the sesame paste will be too coarse, and if the flow rate is too small, it will dry grind the stone grind.

4.Put the tahini in a container, such as a glass bottle, and let it cool before storing it in the refrigerator. [2]

5.It should not be parked for too long, otherwise the oil in the sesame paste will automatically precipitate and float to the top, resulting in hardening of the lower part and affecting the eating and taste.

6.The oil wafting out of tahini cannot be called sesame oil entirely. Because the sesame seeds used for sesame paste are fried in a completely different heat from the sesame seeds used for sesame oil, the aroma of the oil is also different.

Wash the sesame seeds with water. Heat the iron pot on the heat, turn the heat to low, put the washed sesame seeds into the pot, and stir-fry continuously with a spatula, be sure to turn on low heat to prevent frying. Wait until the sesame seeds are fried dry and the fragrance escapes, then turn off the heat.

Put the fried sesame seeds into the wall breaker, select the "sauce" function to start beating, and then beat and serve.

A simple way to make sesame sauce pancakes.

Hands-on tutorials, detailed recipe ratios, just look at it.

Sesame sauce pancake making tutorial.