1. Add egg liquid, sunflower oil, powdered sugar, and salt into a basin and stir well (the egg liquid should be reserved for brushing the surface)
2. Sift in low-gluten flour
3. Add black sesame
4. Stir until there is no dry powder and form a dough
5. Put the dough in the fresh-keeping bag and let it stand for half an hour
6. Roll the rested dough into a rectangular sheet with a thickness of about 0.5cm with a stick
7. Use a scraper to cut into long strips
8. Pick up both ends of a long strip with both hands, twist it a few times, put it in a non-stick baking pan, brush a layer of egg wash on the surface of the noodles, and at the same time, preheat the oven at 180 degrees
9. Put the baking tray in the middle of the oven and bake on the upper and lower fire for 22-25 minutes. Bake until the surface is golden brown (it should be covered with tin foil in time if the color is appropriate in the middle)
10. After cooling down completely, keep it sealed.
Tips:1: Different varieties of flour have different water absorption properties. It is recommended that you reserve 10g for low-gluten flour. In addition, since only eggs are used for kneading the dough, it may be a little sticky when kneading into the dough. The oil can also be replaced with other oils with no other taste.
2: The oven temperature and time are for reference only.
3: When making this Alabang, you must use cooked sesame seeds to taste.
4: Remember to let the kneaded dough rest for 30 minutes. The purpose is to relax the dough and make it easier to roll out, and it is not easy to retract after rolling out.
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