The practice of traditional sesame seed cake

Ingredients: appropriate amount of flour, sesame paste, two spoonfuls of cooking oil, one spoonful of salt, a little dry flour, egg liquid and white sesame seeds.

Exercise:

1. Prepare flour in advance, prepare proper amount of sesame paste, add two spoonfuls of cooking oil and one spoonful of salt, and stir well for later use.

2. Sprinkle a layer of dry flour on the panel, knead into dough and exhaust. This dough should be slightly softer.

3. Then roll the dough into a big cake, spread the prepared sesame paste evenly on the big cake, roll it up from one end and divide it into medicines of appropriate size.

4. Rub each dose into a long strip by hand, then fold one third from one end, then fold it from the other end, then rub it into a long strip, and fold it three times as described above. Finally, roll it up from one end. When it is all done, cover it with plastic wrap and wake it for 5 minutes.

5. Prepare some egg liquid and white sesame seeds. Coat the dough with egg liquid first, and then roll it with white sesame seeds. When it's all done, put it in a baking tray. Applying a layer of whole egg liquid can prevent the epidermis from burning and the sesame sticks more firmly.

6. Preheat the oven to 200 degrees, bake it up and down for 20 minutes, and when it reaches 15 minutes, take it out and brush it with a layer of egg yolk liquid. The baked sesame seed cake will look better in color. Brush and bake for 5 minutes. The skin is baked and colored, and then it can be cooked.