Method for making cumin cake

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300 grams flour

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Yeast 3 g

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Warm water 180g

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Cumin powder quantity

condiments

sugar

8 grams

Method for making cumin sesame seed cake

1.

Prepare ingredients. Add 3 grams of yeast to 300 grams of flour, add 180 grams of warm water, stir while pouring, stir into snowflake shape, then knead it into smooth dough by hand, cover it with a lid or plastic wrap, and put it in a warm place to ferment to twice its size. Put it in the refrigerator after delivery.

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2.

Cook porridge in the morning, then take out the fermented dough, put it on the chopping board, sprinkle with flour, knead it into a ball, exhaust the air, and roll it into rectangular pieces.

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3.

Sprinkle a thin layer of edible salt, then brush a proper amount of edible oil, just brush evenly without too much, and then sprinkle a layer of cumin powder.

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4.

Sprinkle the right amount of cumin, depending on the preferences of your family. Cumin is very fragrant and tasteless, so it is not recommended to omit it.

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5.

Roll it up from this side of the body and pinch it at the edge to prevent oil from leaking from the edge. Then divide it into appropriate doses according to the size of the pot.

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6.

Flatten or roll it down slightly with a rolling pin, heat the pan and brush the oil, and fry it on low heat until both sides are golden.

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7.

The golden crispy and soft fragrant cumin cookies are ready. Eat two for breakfast, drink a bowl of porridge, and two small pickles. It's comfortable for one person! Much better than fried dough sticks and pancakes.