Biscuits with Pretzel Sauce

Name: Biscuits with Pretzel Sauce
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Flour; 60g Tahini; 2g Yeast (dry)

by House and road

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I used the semi-fermented method for this sesame seed cake with yeast, but the dough is not fully developed, it has a certain softness in the mouth and is very chewy. The entrance is fragrant sesame meringue first, followed by the complex aroma of salt and pepper sesame sauce, both salty and sweet, and the more you chew, the more fragrant.

Ingredients

250g Flour
60g Tahini
2g Yeast (dry)

Biscuits with Pretzel Sauce

1. Put all the ingredients of the crust into the bread machine and knead into a smooth dough, cover and relax for 20 minutes

2. Use sesame oil to drain the sesame paste first, add other ingredients in the filling and stir well for later use

3. Take out the dough, roll it out into a large slice, and pour the filling evenly with a spoon

4. Spread the filling evenly and roll it up along the short side, roll it up as tight as possible, and cut into 8 small doses of even size

5. Knead the cross-section of the small agent tightly, stand up and cover the cling film to relax for 15 minutes

6. Flatten the cake base and gently roll it into a cake shape. Brush the surface with honey water. Dip the honey water side with ripe sesame seeds and press gently to make the sesame sticks firmer.

7. Make all the cakes in turn, put the sesame side up on a baking tray lined with baking paper, and bake in a preheated 180 degree oven for about 20 minutes, and the surface will be golden and colored.