How do you make sesame rolls? How should black sesame rolls be made?

Material. Ingredients: 110g cake flour;

Excipients: 100g butter, 90g sugar, 20g black sesame seeds, 4 eggs.

Sesame rolls. Microwave the butter for 30 seconds until melted.

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Add the eggs to the sugar.

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Stir well with chopsticks without whipping.

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Pour in the butter and mix well.

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Sift in the low powder and pour in the black sesame seeds as well.

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Stir into a paste without flour particles.

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Put the pan on the induction cooker, do not light the fire, scoop a spoonful of paste with a spoon and pour it into the pot, turn the pan, and let the paste form a round cake shape and spread evenly on the bottom of the pan.

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Turn on low heat and slowly heat until the area around the cake turns light brown.

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Tips: 1. Use a manual whisk when stirring the batter, the batter will be easier to mix.

2. Every time you fry a cake, you must keep the bottom of the pan cold, otherwise the paste will solidify as soon as it enters and cannot flow, resulting in the cake being too thick and unable to roll up.

3. After making a cake each time, you can put the pan in cold water to cool before making it later.

4. When the cake is out of the pot, roll it up immediately, otherwise the cake will be crispy and it won't roll up!

Sesame rolls are a classic traditional snack that belongs to one of the Manchu and Han banquets. Wash the sesame seeds with water, control the water, put them in a pot, fry them until golden brown over low heat, crush the sesame seeds with a mallet, add sugar and stir well.

Step 1. Prepare flour and sugar.

Step two. Dissolve the instant yeast in 125 grams of warm water (the water temperature is about 37 degrees).

Step 3. Mix 2 and 1 and stir well with a rubber spatula.

Step 4. Pour the well-mixed mixture onto a cutting board and knead into a smooth dough.

Step five. Knead 20 grams of black sesame powder into the dough evenly.

Step 6. Let the dough relax at room temperature for 5 minutes.

Step 7. Roll out the loose dough into a rectangle.

Step 8. Brush off any excess flour on the surface with a brush, then evenly brush with water, mix black sesame powder and powdered sugar, and pour over the dough.

Step 9. Gently press the filling with your hands to stick to the dough as much as possible.

Step 10. Roll the dough from side to side into a cylinder.

Step 11. Gently rub the dough from the center of the cylinder to both sides until the dough is evenly thick.

Step 12. Cut the dough into 8 equal portions.

Step 13. Place the dough on non-stick wax paper, place it in a steamer basket and let it last for about 40 minutes (it's winter, so it's going to take longer).

Step 14. Put cold water in the pot, put the steamer into the pot, boil over high heat, steam for 15 minutes on medium heat, and the black sesame rolls will be out of the pot.

1.Ingredients: 150 grams of white bean paste, 50 grams of black sesame powder, 25 grams of osmanthus paste.

2.First, pour together the black sesame powder and osmanthus sauce and mix well.

3.Spread plastic wrap on the counter, put white bean paste, press it flat with your hands, and then roll it into a 15*18cm rectangular slice with a rolling pin. The same is true for the black sesame filling, which is slightly smaller than the white bean paste.

4.Carefully lift the black sesame slices, buckle them on the bean paste slices together with the plastic wrap, and remove the plastic wrap after alignment. Lift the plastic wrap underneath the bean paste, fold both sides in half to the middle, and then fold them in half to form a horseshoe shape.

5.Wrap it in plastic wrap, tighten it while shaping, and finally remove the plastic wrap and cut it into 2cm thick pieces.

The sesame roll is made as follows:

1. Mix 1 tablespoon of sesame paste, salt, chicken powder, appropriate amount of mustard sauce, 1 magnetic spoon of rice vinegar and cold boiled water into a paste.

2. Blanch the spinach.

3. Drain and twist into spinach rolls.

4. Cut the spinach rolls into inch segments.

5. Dip the incision into cooked sesame seeds.

6. Pour the seasoning over the spinach rolls.

Sesame rolls.

Ingredients: 100g black sesame seeds, 100g water chestnut flour, 20g corn flour, 1 tablespoon raw oil, 90g, 570ml water, 20g of water

Method: 1. Fry black sesame seeds, mash them, and set aside. Melt the rock sugar with 200ml of water, add sesame powder residue, water chestnut powder, corn flour and raw oil to make a smooth paste.

2. Pour the boiled sugar water into the sesame paste and stir well. Sift once, remove the coarse grains and make them smooth.

3. Prepare a rectangular iron plate (8" x 8") and pour in a thin layer of sesame paste, steam on high temperature for 3 minutes.

4. When the steaming iron plate is cold, roll it up again, it is difficult to roll it up when it is hot, oh, there will be fingerprints, so don't worry.

5. If you want to cool down faster, you can use cold water to accelerate the cooling. Once cooled, roll up the sesame seeds by hand, cut them into edible lengths, and garnish them with edible gold leaf!

Sesame seeds contain dietary fiber, sugars, vitamin A, vitamins B1, B2, niacin, vitamin E, lecithin, calcium, iron, magnesium and other nutrients, so there is no harm in eating more.

In addition to the sesame rolls, the preparation of sugar lotus seeds is also very simple, after the production is completed, you can take it with you when you go out to play or go to work, and if you are hungry, you can eat one, which is very convenient.

Sugar lotus seeds. Ingredients: dried lotus seeds, water, sugar, powdered sugar.

1. Pour the dried lotus seeds into the pot, add water to the lotus seeds, boil the water for 10 minutes, and remove the cold water.

2. Then use a toothpick to remove the lotus seeds.

3. Pour the sugar and lotus seeds into the pot and add water, the ratio of sugar to lotus seeds and water is 1:2:3

4. After boiling, turn off the heat and simmer for 2 hours, remove and paste oil paper to drain.

5. Wrap the powdered sugar, sieve it through a sieve, and remove the excess powdered sugar.

This step is repeated three times, and when the packaging is complete, you can open it or wrap it in oiled paper for later use.

1.Black sesame layer production: Pour the cooked black sesame powder into a bowl, add 100g of water and mix well; Pour the water chestnut flour into a bowl, add 200g of water, stir well, sieve for later use, pour the brown sugar into the pot, add 100g of water and boil until the brown sugar is completely dissolved, add black sesame paste to boil, add a spoonful of water chestnut flour raw pulp, keep stirring until viscous, wait to be slightly cold to 80 degrees, pour it back into the raw pulp, stir evenly, make black sesame raw and cooked pulp for later use.

2.Coconut milk layer production: Pour coconut milk, milk, condensed milk, and water chestnut flour into a bowl and stir evenly and sieve for later use.

3.Scoop a spoonful of black sesame raw and cooked pulp into the steaming plate and shake it flat, steam it in hot water for 2 minutes to remove the black sesame layer, then scoop in a spoonful of coconut milk powder slurry and shake it flat, and then steam it in the pot for 2 minutes to take it out and let it cool.

4.Once cool, scrape the edges with a spatula, then roll it up and cut it into pieces of the same size.

Filling: 20 grams of cooked black sesame powder, 20 grams of sugar.

Dough: 200 grams of all-purpose flour, 120 grams of milk, 2 grams of yeast powder, 20 grams of sugar.

1.Add the milk to the yeast powder and sugar, pour in the flour.

2.and into a clump, fermented to twice the size of 3Then roll out the dough into a rectangular sheet and smear it with water4

After adding white sugar to the cooked black sesame powder, mix evenly, spread evenly on the dough sheet, and roll up 5Cut into small pieces, put them in a steamer basket with silicone oil paper, after rising twice the size, steam for about 20 minutes, turn off the heat and open the lid three minutes after turning off.

Sesame roll material.

100 g of black sesame powder, 100 g of water chestnut flour, 20 g of corn flour, 1 tbsp of raw oil, 90 g of rock sugar, 570 ml of water, 20 g of clear noodles

Method. 1. Boil the rock sugar with 200 ml of water, add the rest of the water to sesame powder, water chestnut powder, corn flour and raw oil, and stir into a smooth paste. Quickly pour the boiled sugar water into the stirred sesame pulp and mix well. Sieve once to remove the coarse grains and make them smooth.

2. Prepare a rectangular iron plate (8" x 8"), pour in a thin layer of sesame pulp, and steam over high heat for 3 minutes.

3. Let the steamed iron plate cool, it is difficult to roll up when it is hot, and it will leave finger prints, don't worry. If you want to get cooler faster, you can use cold water to speed up the cooling. After cooling, roll up the sesame seeds by hand and cut them into suitable lengths

Materials. Black sesame powder 70g

Water 230g

Rock sugar 40g

Wheat starch 30g

Chestnut flour 25g

100 Diamond Sticky Wood Powder 20g

Steps. 1. Pour rock sugar and water into the pot, cook until melted, let cool and set aside.

2. Pour black sesame powder, wheat starch, water chestnut flour and sticky rice flour into the cooled rock sugar water and stir well.

3. Sieve once.

4. Sift it through.

5. Brush the bottom of the steaming tray with a thin layer of oil.

6. Pour in a spoonful of black sesame powder paste, spread evenly, and steam for 3 minutes.

7. After steaming, let it cool slightly, take it out, roll it up, cut it into small pieces, and sprinkle it with white sesame seeds.

The practice of glutinous rice hemp balls is described in detail.

Cuisine and efficacy: desserts, dim sum, spleen-strengthening appetizing recipes.

Taste: Original Flavor Process: Fried.

Ingredients for glutinous rice balls:

Ingredients: 500 grams of glutinous rice flour Accessories: 100 grams of wheat flour, 50 grams of sesame seeds Seasoning: 180 grams of white sugar, 120 grams of peanut oil.

Features of glutinous rice and hemp balls:

This hemp ball is golden in color, sweet and crispy.

Teach you how to make glutinous rice balls and how to make them delicious.

1.Put the flour in a basin and pour boiling water to scald, and put the glutinous rice flour into another basin and pour boiling water to scald.

2.Mix the two kinds of dough together, knead them evenly and thoroughly, knead them into long strips, divide them into dough agents of uniform size, press them flat, wrap them in sugar, close them and pinch them tightly, knead them roundly, stick them with sesame seeds, and make them into hemp balls.

3.Pour peanut oil into the wok, put in the green billet when it is burned to sixty percent hot, fry until it floats, wait for the shell to be hard, remove and drain the oil, at this time remove the oil pan from the fire, when the oil temperature drops to four percent hot, put in the hemp ball, soak and fry for about 15 minutes, fry until golden, when the shell is crispy, take out and drain the oil, and you can eat.

Tips for making glutinous rice balls:

The peanut oil in the seasoning is used for frying hemp balls, and the preparation should be more than the actual amount.

Ingredients for black sesame rolls.

250 grams of all-purpose flour and 130 grams of water.

4 grams of instant yeast 2 grams of aluminum-free baking powder.

30 grams of caster sugar and 20 grams of black sesame powder.

20 grams of black sesame powder 15 grams of powdered sugar.

Preparation of black sesame rolls.

Step 1: Prepare flour and sugar.

Step 2: Dissolve the instant yeast in 125 grams of warm water (the water temperature is about 37 degrees).

Step 3: Mix 2 and 1 and stir well with a rubber spatula.

Step 4: Pour the well-mixed mixture onto a cutting board and knead into a smooth dough.

Step 5: Knead 20 grams of black sesame powder into the dough evenly.

Step 6: Leave the dough to relax at room temperature for 5 min.

Step 7: Roll out the loose dough into a rectangle.

Step 8 Brush off the excess flour on the surface with a brush, then evenly brush with water, mix the black sesame powder and powdered sugar evenly, and pour it on the dough.

Step 9: Gently press the filling with your hands and try to stick to the dough as much as possible.

Step 10: Roll the dough into a cylinder from side to side.

Step 11: Gently rub the dough from the center of the cylinder to both sides so that the dough thickness is equal.

Step 12: Cut the dough into 8 equal parts.

Step 13Place the dough on non-stick wax paper, place it in a steamer, and let it ferment for about 40 minutes (it's winter, so the fermentation time should be longer).

Step 14Put cold water in the pot, put the steamer into the pot, bring to a boil over high heat, steam for 15 minutes over medium heat, and the black sesame rolls that nourish blood and beauty will come out of the pot.

Cooking tips for black sesame rolls.

How to prepare 【Black Sesame Roll】.

Step 1space

To prepare plain milk shredded toast Step 1

1.Pour black sesame seeds into the pot, stir-fry over low heat until fragrant, and let cool for later use.

Step 2space

To prepare plain milk shredded toast Step 1

2.Put the black sesame seeds in a blender and beat until powdered.

Step 3space

To prepare plain milk shredded toast Step 1

3.Put sugar, sticky rice flour, water chestnut flour, warm water and black sesame powder in a bowl and stir well, pour it into a wall breaker and grind, and then sift it into a smooth black sesame pulp.

Step 4space

To prepare plain milk shredded toast Step 1

4.Brush the dish with peanut oil, put 20-25ml of black sesame pulp, spread well, and put it in a steamer over medium heat to steam for about 2-3 minutes.

Step 5space

To prepare plain milk shredded toast Step 1

5.Remove the black sesame powder skin, let it cool and roll it up, cutting off both ends.

Step 6space

To prepare plain milk shredded toast Step 1

6.Serve on a plate and garnish with white sesame seeds.

Step 7space

To prepare plain milk shredded toast Step 1

7.Serve immediately.

.How should black sesame rolls be made? Can't you use black sesame seeds yourself? Brave destruction. OK. Fried into cakes, so that you can sprinkle them, and fry the black sesame seeds on the black edges, so that the taste is also very fragrant. It's delicious on its own.

Ingredient breakdown. Ingredients.

300g flour

Accessories. Yeast 3 g

Black sesame sauce to taste.

180g of warm water

Original taste. Steaming process.

Hours of time-consuming.

Normal difficulty. How to prepare 【Black Sesame Roll】.

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Stir in the yeast water into the flour.

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Knead into a smooth dough for fermentation.

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Ferment to 2x.

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Roll out the dough into a rectangle and scrape it flat with black sesame sauce.

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Then roll up and cut into small pieces.

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Place on steamer and let rise for 20 minutes.

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Put water in a pot and put it in a pot to steam.

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After the water boils, steam for 15 minutes, turn off the heat, and simmer for 5 minutes to remove from the pot.

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Finished product drawing.