Anhydrous Egg Sesame Cake
1.
I used two kinds of sesame seeds, both cooked and equal amount. This can be whatever you want, you can use whatever you have at home, just use the familiar one
2.
First use a rolling pin to crush the ripe sesame seeds, roughly crushed, so that the fragrance can be released
3.
Put the flour, eggs, sugar, cooked sesame seeds, and yeast together, don’t add water, just stir first with chopsticks
4.
Finally, make a group and put it in a warm place. The dough without water will rise more slowly. If you are anxious, you can sit on a pot with warm water and let the warm water help to ferment. The dough will ferment to twice its size.
5.
Take out the dough and let it vent briefly
6.
Divide the dough into 16 even dough pieces
7.
Roll out each agent and roll it up so that the noodles can be processed more delicately
8.
Then knead it into a small circle, roll it into a 1 cm thick cake and put it on the baking tray for the second time.
9.
The second hair is twice as big (I forgot to take pictures), preheat the oven to 190 degrees, put the middle and lower layer in the baking tray, bake at 190 degrees for 15 minutes, and then turn it over and bake for 10 minutes. Here, if you want to eat a softer steamed bun, use the top and bottom fire, and if you want to eat a thinner cake, use it to bake it separately. Remember to turn it over.
Tips:
I did not beat the sesame seeds into powder. If you like a delicate taste, you can use a food processor to grind the sesame seeds into powder.
The net weight of each egg is about 52 grams. I use corn oil so that it is completely sesame-flavored when I eat it.
If you don’t have an oven at home, you can use a low-fire method to cook them slowly.
