Brown Sugar Sesame Sauce

Name: Brown Sugar Sesame Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Wheat Core Flour; 3g yeast; 325g water; 1.5g baking soda; 100g brown sugar; 100g Tahini; 50g Corn oil

by Shimizu Shark's Fin Kitchen

4.6 (1)

Favorite

7

Difficulty

Easy

Time

30m

Serving

2

I like to eat since I was a child. The outer belt has a burnt fragrance, and a bite is sweet and soft. The key step is to master the old taste of the baked biscuits. There are detailed steps in the steps.
All-purpose flour is enough for baking sesame cakes. I use Arowana Australian wheat core flour. It is made of 100% Australian high-quality wheat. The flour is fine and rich in wheat flavor. The biscuits are especially fragrant when they come out of the oven. Friends who like it, hurry up.

Ingredients

Brown Sugar Sesame Sauce

1. Prepare all kinds of ingredients first.

2. Pour the couscous flour into a basin, and mix the baking soda, yeast and flour.

3. Pour in warm water in batches to form a dough, set aside for 30 minutes

4. When making the dough, make the brown sugar sesame paste filling, heat the pot and pour the oil, turn off the heat immediately after the oil smokes.

5. Pour in the brown sugar and stir-fry the brown sugar continuously. After the brown sugar is preheated, the brown sugar cubes will also disperse. It will not melt because the heat has been turned off, but the brown sugar can be fried. This is the essence of brown sugar tahini biscuits.

6. Pour the brown sugar and oil after frying into the sesame paste and stir. At this time, the brown sugar will condense into small pieces when it meets the sesame paste, and set aside.

7. Put the finished dough on the chopping board and knead it smoothly.

8. Roll the dough into large noodles, spread the brown sugar tahini sauce evenly on the noodles, see a lot of brown sugar granules, this is all right, it will melt into the noodles during the baking process.

9. Then roll it up from the narrow side and stretch it while curling it up. After I roll it up, it's as wide as the wide side.

10. After the roll is finished, it can be pulled into a big potion. When it is finished, put the two sides upside down and place it on the baking tray. When placing it, there is no need to leave too much gap, and it will become tightly arranged in rows after it is out of the oven.

11. Preheat the oven at 180 degrees for 10 minutes, put the baking tray in the middle layer, bake at 180 degrees for 10 minutes, and then turn to 160 degrees for 10 minutes.
After being baked, the skin is scorched and the inside is soft and sweet, which is delicious