Cornmeal Brown Sugar Sesame Sauce Biscuits

Cornmeal Brown Sugar Sesame Sauce Biscuits

1. 1 cup flour

2. 1/2 cup fine cornmeal

3. Add yeast and sugar

4. Add water to knead into a soft dough, ferment to 1.5-2 times the size, I put it in the refrigerator to ferment, and get up early in the evening to make noodles, very convenient

5. Dough made the next day

6. Exhaust the dough and knead it evenly

7. Divide into small potions and round them up and set aside

8. Take 1 tablespoon tahini

9. Add 2 spoons of brown sugar

10. Add a little water and stir evenly (not too much water, make sure the sesame paste is very thick), then add some black sesame

11. Mix well and serve as filling

12. Take a dose and press flat

13. Pack the right amount of brown sugar sesame paste

14. Wrap it up and seal it

15. Press flat, stick white sesame seeds on both sides

16. Brush a flat-bottomed non-stick pan with some oil, heat it up, and fry the dough over medium-low heat

17. Fry on one side until golden and turn it over, in the meantime you can turn it over several times

18. Fried on the other side

19. Just stand up and fry the edges

20. Xuan is soft and sweet, delicious