Practice and ingredients of Dingxiang yellow sesame seed cake

Low gluten flour120g lard 60g

Water-oil skin material

95g of common flour and 38g of water.

Lard 38g, powdered sugar 10g.

filling material

50g shredded ham and 50g diced pork fat.

50 grams of white sesame seeds and appropriate amount of leeks.

Appropriate amount of salt and sesame oil

Appropriate amount of chicken essence and water

Steps of Huangqiao sesame seed cake

1. Put the raw materials in the stuffing into a bowl and stir them evenly with chopsticks to get the stuffing; Grasp the lard and flour in the crispy raw materials by hand, which is crisp; Pour the raw materials of water and oil skin into a container in turn and knead them into dough that can be drawn into a film.

2. Divide the oil-water crust and pastry into oil-water crust and pastry dough with the same weight; Oil-in-water skin 15g, pastry 15g and stuffing 20-25g.

3. Take a water-oil skin, wrap it around it, wrap it in a flat bag and pinch it down.

4. Roll it into a cow tongue, turn it over and finish it in turn.

5. Repeat steps 5 and 6 for all rolling embryos in turn.

6. Take a rolled embryo, roll it into a circle with a rolling pin, wrap it with stuffing and pinch it tightly.

7. After rounding, put it on the chopping board, gently flatten the brush, and dip sesame seeds in a layer of water.

8. Put the green embryos prepared in sequence into the baking tray and send them to the middle layer of the preheated oven (ignition 180, primer 200).

9. Bake for about 20 minutes until the edges are crisp.