How to make old Beijing sesame seed cake

1, 300 grams of flour, 8 grams of dry yeast, 200 grams of warm water (about 30 degrees).

2, sesame sauce, water, salt and pepper, egg liquid, white sesame.

2 practice editing

1. Put the dry yeast into warm water, stir it evenly, add it into the flour several times, stir it in one direction with chopsticks while adding it, and knead it into smooth dough by hand when the flour turns into snowflake.

2. Put the dough into the pot, cover it with plastic wrap, and let it stand for 1 hour fermentation (if the room temperature is low in winter, you can put the dough pot in the middle of the oven, put a plate of water in the lower layer of the oven, and turn the oven into a lower tube and heat it to /30 degrees, so you can easily make dough).

3. Add a proper amount of water to sesame paste to make it dilute to the extent that it can flow, add salt and pepper, and stir well.

4. Take out the dough, put it on the chopping board, re-knead it, roll it into rectangular slices with a rolling pin, and evenly spread the prepared sesame paste on it.

5. Starting from the long head of the rectangular dough piece, roll the dough piece into a long roll, and the tighter it is.

6. Cut the long noodles into small pieces of about 5 cm.

7. First pinch the ends of the small piece to prevent the sesame sauce from overflowing, then turn the two ends down at the same time, put them together, pinch them tightly, and then slightly round and flatten them. Cover with plastic wrap and let stand for 15 minutes.

8. Brush the egg liquid on the surface of the cake blank, sprinkle with sesame seeds and compact.

9. Put the oil in the pot (you can cover the bottom), put the sesame noodles of the cake blank into the pot, cover the pot with low heat, and fry this side until golden brown. (Later, I said it would be a little oily. If you have cheese and are afraid of oil, you can switch to baking. Oven 180 degrees, about 20 minutes).