I'm a biscuit manufacturer. Why does it harden when I use a normal surface?

First, your face is too hard; Second, there is no need to send small powder; The baked wheat cake made in that way is not delicious; Sesame cakes should be crisp to eat; Another reason why sesame cakes are hard is that you put less oil in the pastry; The sesame seed cake that led you to take the exam is hard.

material

Dough: 200g flour, 1 10g water, 1 tsp yeast powder, 1 tsp sugar, 1/4 tsp salt, 1/2 tsp salad oil.

Accessories: 1 tablespoon sesame paste, 1 tablespoon salt and pepper, appropriate amount of water, appropriate amount of sugar water, appropriate amount of white sesame seeds.

working methods

1, the dough materials are mixed and kneaded until smooth, placed in a warm place and fermented to twice the size.

2. Add water to sesame paste, add salt and pepper, mix and stir into a thin paste for later use.

3. Roll the fermented dough into a large dough sheet with a thickness of about 3mm.

4. Spread the prepared sesame paste evenly on it.

5. Roll the dough into a tube from one section.

6. Cut into 6 sections.

7. Take a small dose and turn down the incision on both sides, wrap the bottom, circle it and press it into a small cake.

8. Put the sesame seed cake into the baking tray, leaving a certain space in the middle to prevent swelling and adhesion during baking.

9. Brush a little egg liquid or sugar water on the sesame seed cake and sprinkle it with sesame oven 170 degrees. Bake up and down for 20 minutes.