How to make traditional sesame cakes brittle?

Sesame cakes baked with lard and flour will be crisp. Specific practices are as follows:

The materials prepared in advance are: gluten meal 180g, jujube paste 300g, egg 1 piece, red bean paste 200g, maltose 70g, baking soda 2g, lard 20g and cooked white sesame 60g.

1, prepare the main ingredients, and fully mix the jujube paste and red bean paste for later use.

2. Add baking soda, maltose, eggs and lard to the medium gluten flour and mix well.

3. After kneading into smooth dough by hand, wrap it with plastic wrap to let the dough relax about 1 hour.

4. Divide the slack dough into ten equal parts and the jujube paste stuffing into ten equal parts for later use.

5. Take a dough and roll it into thin skin with a rolling pin. Pay attention to roll it to the middle thick and the edge thin. Put a jujube paste in the middle of the skin.

6, along the size of the filling, round the crust and put it in turn for use.

7. flatten the dough by hand, paying attention to the same size.

8. Brush both sides and edges of the cake with water.

9. Then, spread the fried white sesame seeds on both sides and edges of the cake and put them evenly in a baking tray covered with oil paper.

10. Preheat the oven to 180 degrees, and bake for 20 minutes in the fire mode above the third floor.

1 1. Take it out when the time is up.