How to make sesame sauce baked cakes delicious, authentic sesame sauce baked cakes

Material: Material A Skin.

All-purpose flour 380g

Yeast powder (red bird's nest) 2g

Caster sugar 14g

Salt 3g, vegetable oil (no special odor) 38g

Water 206g

Ingredient B sesame paste part.

Tahini 95g

Sesame oil (sesame oil) 10g

Salt: 2g, all-purpose flour, 50g (adjust according to the consistency of your own ingredients).

Allspice powder material c decorative part.

Syrup (or honey) 8g

Dark soy sauce 2g water 5g

Cooked white sesame seeds to taste.

The preparation of sesame sauce yakinichi (exclusive original).

Mix all of the material A into a dough.

Make the dough part first. Knead the dough until the dough is smooth and elastic. Of course, the film is better.

As long as you pay attention to the fact that the dough is still very rough, it is good to stop kneading it if it is too troublesome. Remember, the surface you knead is smooth and elastic, and the later ductility is good, so that it is convenient to wrap the sesame paste paste and will not leak anything. Cover with plastic wrap and set aside for 20 minutes.

Then make the sesame paste part. Take another bowl, mix all of Ingredient B, and mix well with a silicone spatula to form a paste. Cover with plastic wrap and set aside. I used 2 small spoons of the five-spice powder to my taste, and I felt that the taste was very balanced. This is the sesame paste part.

Take a small bowl and prepare the water for brushing. Mix dark soy sauce (don't use light soy sauce, light soy sauce is not colored) + syrup (I used ** syrup left over from making moon cakes a while ago.) If you don't have it, you can use caramel syrup, honey, molasses, brown sugar syrup and the like, it's nothing more than a matter of coloring, don't be stubborn) + water, mix evenly, and set aside.

The preparations are all done. Let's start making the pancakes. Roll out your loose dough with a rolling pin, roll it out to what size it is not required, how big your board can support, and how big you will do it yourself so that you won't be in a hurry when you roll it.

In principle, it is better to be thinner, but not too thin.

Spread the mahjong paste evenly over the rolled dough sheet.

Roll into a roll. Fold it in half and set it aside for 20 minutes. Relaxation is very necessary, don't be lazy, relaxation is good, the back is smooth, so that it is not easy to leak sauce.

When the relaxation is done, it is still rolled out into a large square sheet. Again, the thinner the better. But if there is a limit, the sauce that is not rolled will leak, then it will be meaningless. Roll it out to the thinnest value you can afford.

Roll it out and start rolling, the more circles you roll, the better, and you must roll it tightly to be delicious.

Use scissors or a knife to divide the dough roll into 9 equal parts and cut it into sections. As you can see, there are already a lot of layers on my picture.

Tighten the incisions exposed with the sauce at both ends of the dough and pull them down into a ball, tighten them, and then press them into a round cake. This is true for all 9 paragraphs. Brush with the sugar solution we prepared earlier, stained with white sesame seeds.

Preheat the oven, top and bottom heat, medium layer, 180, bake for 20 for 25 minutes, control yourself. My oven is 72l, so it's no problem to put the middle layer. If you're using a small-capacity oven, consider placing it on the bottom layer and then covering it with foil at the right time to avoid sticking to the top.

The finished product is slightly crispy on the outside and very soft on the inside.

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

Sesame sauce pancake making tutorial.

A simple way to make sesame sauce pancakes.

Hello dear kiss, authentic sesame sauce baked cakes, spring brother type crispy on the outside and soft on the inside. Ingredients: flour, sugar, salt, yeast, oil, water, sesame paste, sesame oil, salt, five-spice powder, dark soy sauce, white sesame seeds.

Preparation steps: Step 1: Mix all the ingredients of the main ingredient and knead it into a dough, cover it with plastic wrap and let it rest for 20 minutes. Step 2: Mix the first 6 ingredients in the accessories to make sesame sauce for later use.

Step 3: Knead the dough and roll it into thin slices and spread the sesame sauce on the surface. Step 4: Roll up from the bottom up. Step 5: Stack the sides in the middle.

Step 6: Fold it like a quilt. Step 7: Roll out into thin slices again. Step 8: Roll up from the bottom up and cut into small pieces.

Step 9: Pinch up the two ends of each small agent like the middle, close the mouth downward, and press it. Step 10: Guess which ingredient is the dark soy sauce, mix the water and brush it on the surface of the baked cake, and sprinkle white sesame seeds. Step 11: Preheat the oven to 180 degrees and bake for 20 minutes.

Step 12: Baking.

Ingredients: 300 grams of low-gluten flour, 200 grams of warm water.

Excipients: 50 grams of sesame paste, 15 grams of soy sauce, 15 grams of cooking oil, 2 grams of yeast, a little salt, appropriate amount of cumin powder and peppercorns.

The recipe for the old Beijing sesame sauce baked cakes:

1. Mix the yeast and flour together, mix the dough with warm water at about 38 degrees, knead well, cover with a damp cloth and set aside for one hour.

2. Put the sesame paste in a bowl, first add 15 grams of soy sauce and a little salt and mix thoroughly, then add 15 grams of cooking oil and mix thoroughly, and finally sprinkle an appropriate amount of cumin powder and pepper powder and mix well for later use.

3. Wipe a little oil on the cutting board, roll out the dough into thick slices, and evenly spread the adjusted sesame paste on the noodles.

4. Then roll it into a roll, and then roll it into six agents, I can make a bigger one, or you can make a few more and make it smaller.

5. Then close the two sections and slowly knead them into a ball, with the smooth side facing up.

6. Dip the surface in soy sauce first, then dip in sesame seeds, then press flat, and roll it into a cake shape with a rolling pin.

7. Put the cake pan on both sides to slightly yellow for about seven or eight minutes, and then put it in the preheated oven for seven or eight minutes, the left and right surfaces can be bulged, and the oven can be about 180 degrees on the top and bottom of the fire.