[northeast] Yeast Noodle Sesame Sugar Biscuits

[northeast] Yeast Noodle Sesame Sugar Biscuits

1. Mix the flour with yeast, mix the noodles with warm water, stir while adding, knead into a smooth dough, and ferment in the oven;

2. The fermented dough is taken out and vented, half is divided into six equal parts, rounded and relaxed for ten minutes;

3. 3 tablespoons minced black sesame seeds, 3 tablespoons white sugar and 2 tablespoons flour, mix well to form black sesame filling;

4. Take a raw dough, roll it into a dough, add black sesame filling;

5. Wrap it like a bun, and remove the excess noodles from the top, so that the filling can be in the middle;

6. Roll out into a circle with the mouth facing down, taking care not to expose the filling;

7. Put less oil in the pot, broil it on a low heat, put the three together in the pot, cover the pot to keep it hot;

8. Look at the three loaves bulging high and they are almost ready;

9. Bake it until both sides are golden and ready to be out of the pan.

10. Take an appropriate amount of brown sugar and roll it into pieces;

11. 3 tablespoons of brown sugar and 2 tablespoons of flour, mix well to form brown sugar filling;

12. Pack the other half of the dough with brown sugar filling, repeat the above method, you can make 6;

13. This is one of them; the lid should be added when branding;

14. After all the brown sugar fillings are baked, you need to add oil in the middle. Served with porridge or tomato and egg soup, it is full and mouthful of sweetness.

Tips:

You must add flour to the fillings. If you don’t add flour, the sugar will be hard. The best is cooked flour. I add raw flour and I’m lazy. I can add it at any time when the pancake is short of oil.