I would like to ask about the practice of ordinary sesame cakes, the most common.

The practice of chess piece sesame seed cake

Make dough with oil skin, cover with plastic wrap/wet cloth and wake up for a while; In the crispy part, mix the ingredients evenly for use.

Dice pork belly, add batter, add salt, chopped green onion and pepper oil according to personal taste, and stir well.

Divide the oil skin into two parts, roll it into thin slices, and spread the pastry evenly in the middle of the rolled oil skin (silicone scraper is very easy to use). The kitchen is a little cold and the cakes are a little uneven. . .

Left and right, up and down, stacked tightly.

It's like folding a quilt

Be careful not to break it.

Wrap the cake.

Roll into long slices, and evenly brush a thin layer of lard on the rolled dough.

From bottom to top, roll it up. Be sure to roll it tightly and roll it into a long roll.

From one end of the long scroll, hand-drawn into 15 (always broken, cut with a knife) is equal to the size of chess, and the two pieces of dough are divided into 15 pieces respectively, and one piece is ***30 pieces.

The middle of the agent is flattened, and the exposed positions on both sides face both sides.

After the meat is wrapped in the middle, the exposed parts on both sides should be ground and squeezed tightly, and the meat should not be wrapped too much, otherwise the skin will burst and the cat will have a hard time.

Turn the mouth down, and shape the biscuit blank into steamed bread before entering the pot.

Round head down, coated with a layer of egg liquid, put sesame seeds, round bottom, bottom up, arranged on a baking tray covered with tin foil.

Preheat the oven at 200 degrees and bake in the middle layer for 30 minutes.