Biscuits with Pretzel Sesame Sauce

Name: Biscuits with Pretzel Sesame Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 170g Tahini; 300ml warm water; 4g yeast; 10g Pepper salt; 50g Cooked Sesame; 2 tablespoons Soy sauce; 1 tablespoon Cooking oil

by Scorpion in Autumn (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Old Beijing’s sesame biscuits are known to everyone. In the long river of years, people deduce different varieties of sesame biscuits. No matter how they change, when it comes to old Beijing’s sesame biscuits, pretzel sesame biscuits are the first choice. The hot sesame biscuits just out of the pot, break it from the middle, and then pinch the sauced beef from Yueshengzhai, you can eat it, it is a fragrant! And the sesame sesame biscuits are also an irreplaceable good for old Beijing shabu-shabu. First look at the taste: crispy and delicious, fragrant and fragrant. Let's look at nutrition again: the main ingredient in sesame seed, flour is a rare nutrient, and sesame contains a large amount of fat and protein, which has a unique effect on various symptoms such as weak body and early gray hair. With good taste and delicate nutrition, it is no wonder so many people miss it!

Ingredients

500g Flour
170g Tahini
300ml Warm Water
4g Yeast
10g Pepper Salt
50g Cooked Sesame
2 tablespoons Soy Sauce
1 tablespoon Cooking Oil

Biscuits with Pretzel Sesame Sauce

1. Mix the noodles and yeast.

Biscuits with Pretzel Sesame Sauce recipe

2. Use 30 degrees of warm water to gradually add flour to neutralize the noodles and form a smooth dough.

3. And into a smooth dough.

4. Proof for 40 minutes and press the dough with your fingers so that the holes in the dough do not shrink.

5. Dry the pepper in a wok on a low heat, and stir-fry with a wooden spatula until the color of the pepper becomes darker and turn off the heat.

6. Roll out the peppercorns with a rolling pin and add an appropriate amount of salt to make the peppercorns salt. Store in an airtight container, and you can also make salt and pepper rolls in the future.

7. Pour edible oil and about 10 grams of peppercorn salt into the sesame paste and stir well. Mix 30 ml of water with light soy sauce and dark soy sauce.

8. The noodles that have been made are repeatedly kneaded and pressed to exhaust, and they are rolled into a rectangular shape.

9. Add the mixed sesame paste and spread it evenly.

10. Roll tightly from top to bottom into long strips and cut into desired size.

11. Gather the cuts on both sides in the same direction and close the mouth downwards to form a circle. Use a brush to brush the soy sauce water on the smooth surface, then press it into the sesame bowl, the sesame seeds will stick to the noodles.

12. The dough cakes are made one by one and arranged on the baking tray. Put it in the oven for a second shot, about 30 minutes.

13. Preheat the oven for 5 minutes and bake at 180 degrees for 30 minutes. It's crispy. The outer skin is crispy and the inner layer is distinct. One bite, the mouthful of sesame paste will last for a long time.

Tips:
1. The sesame sauce is too thin to avoid outflow.
2. The noodles must be brushed with soy sauce water, one is to better dip the sesame seeds, and the other is to make the sesame seed more crispy.
3. Full fermentation can make the inside of the sesame seed soft.
4. Leave space in the bakeware, and the food will rise.