Practice and formula of hand-sticking sesame seed cake in end-face cylinder furnace

Practice of cylinder furnace sesame seed cake

Tanzilu sesame seed cake was originally a snack in Hebei province, and later it entered Beijing and became a snack in Beijing. It is characterized in that a cylinder furnace is used to make a furnace, and a blank is fired on the cylinder wall, so it is named as a cylinder furnace blank.

Ingredients: flour, salt, donkey oil, millet flour, sesame seeds.

Melt with clear water and salt, add white flour to make cold water dough, heat with oil, air-dry, preferably mix donkey oil and millet flour to make cakes, then put the cold water dough on the table, knead it into long strips, flatten it, and roll it into long strips with a width of 50 cm and a uniform thickness.

Spread the pastry evenly on a large piece, roll it into a roll from the outside to the inside, stretch it into a strip, draw it into a dosage of 8cm long and 3cm wide, roll it into a horizontal 8cm, vertical 18cm, fold it back and forth for three layers, then roll it into a horizontal 8cm, vertical 12cm, fold it back and forth, and leave stubble in the middle.

Then sprinkle sesame seeds evenly, turn it over and sprinkle some water, grind it on the chopping board, and then go to the furnace.

When loading the furnace, put the blank horizontally on your hand, cover the cylinder mouth from right to left, and then cover the cylinder wall from top to bottom with a spacing of 0.5 cm. After covering the lid, wait for a while, turn off half of the fire, and poke the fire completely after 3 to 5 minutes. When the sesame cake is tiger skin color, it can be discharged.

The biscuit baked in the hearth furnace is light yellow in color, crisp in skin, distinct in pulp and good in taste.