Black Sesame Melaleuca Pasta
1.
The yeast is first adjusted with warm water
2.
Put flour and sugar into the basin
3.
Add the adjusted yeast water, knead into a smooth dough, cover with plastic wrap and ferment at room temperature
4.
Fermented to 2 times the size, the dough becomes honeycomb
5.
Take out the fermented dough and let it awake for another 15 minutes
6.
Wake up dough
7.
Divide the awake dough into two parts
8.
Take a piece of dough and roll it out into a rectangle
9.
Sprinkle a thin layer of salt, then pour an appropriate amount of oil
10.
Fold it up, down, left and right, spread the salt and oil evenly
11.
Sprinkle an appropriate amount of black sesame filling (mixed with black sesame, brown sugar and flour)
12.
Cut and fold as shown
13.
Folded look
14.
Gently roll both sides, put it on the drape, make another one, and wake up at room temperature for 15 minutes
15.
Preheat the pan
16.
Brush a thin layer of oil
17.
Put in the awake biscuits
18.
Fry on one side until golden brown, turn over
19.
Cut into pieces and enjoy
Tips:
1. Due to the different water absorption of flour, observe the softness and adjust it properly when kneading the dough. The dough should not be too hard, and it will taste better if it is softer.
2. The dough should be fermented in a warm place
