Old Beijing Sesame Biscuits

Name: Old Beijing Sesame Biscuits
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Low-gluten flour; 200g warm water; 50g Tahini; 15g Soy sauce; a little salt; Some Cumin powder; Some pepper powder; 15g Cooking oil; 2g yeast

by Luo Shengtang

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Sesame sesame biscuits is a delicious staple food. The outer skin is crispy and the sesame sauce has a strong aroma. Especially in the cold winter in the north, the family sits together to cook a pot of mutton, and finally comes a bowl of soup, a fresh sesame sesame seed. It's amazing! There are still some tips to make. My noodles are not beautiful in craftsmanship. They are not good in shape and sell differently, but the taste and texture are very good. When I opened a mutton soup store, I used this sesame cake with mutton soup. Of course I'm not making sesame seeds. . . . Although white sesame cakes are generally used in other places, this thing is indeed very popular in Beijing. It is better to make catering according to local conditions. There is no problem with selling thousands of 800 per day. Let's make this today.
The traditional method of old Beijing is dead face, the taste is a bit hard, I will make less yeast at home, which can make the taste softer and crisper, but you don’t have to wait for it to rise, it will become a biscuits. The taste is not good, it is equivalent to the half-baked feeling.
The preparation of tahini is also very important. Let’s start below.

Ingredients

300g Low-gluten Flour
200g Warm Water
50g Tahini
15g Soy Sauce
a little Salt
Some Cumin Powder
Some Pepper Powder
15g Cooking Oil
2g Yeast

Old Beijing Sesame Biscuits

1. Main ingredients: 300g low-gluten flour, 200g warm water, accessories: tahini sauce 50g soy sauce 15g cooking oil 15g yeast 2g salt a little cumin powder and pepper powder

2. Yeast and flour are mixed together, and the noodles are mixed with warm water around 38 degrees

3. Knead well, cover with damp cloth for one hour and set aside

4. Put the sesame sauce in a bowl, first add 15 grams of soy sauce and a little salt and mix thoroughly, then add 15 grams of edible oil and mix thoroughly

5. Finally, sprinkle some cumin powder and pepper powder

6. Mix thoroughly and reserve

7. Spread a little oil on the chopping board, roll the dough into thick slices, and spread the sesame paste evenly on the surface

8. Then roll it up

9. Six more potions, I’ll make a bigger one, or I can grab a few more and make a smaller one.

10. Then put the two sections together and slowly knead into a ball shape with the smooth side facing up

11. Dip the soy sauce on the surface first

12. Dip with sesame seeds and press flat

13. Roll into a pie with a rolling pin

14. Put the baking pan on the baking pan and fry both sides slightly yellow, about seven or eight minutes

15. Then put it into the preheated oven and bake for about seven or eight minutes, and the surface will bulge up. The upper and lower heat of the oven is about 180 degrees.

Tips:
I put more water in this noodle. If there is too little water, the noodles will taste hard if they are too hard, and the flour should choose low-gluten flour, so that it tastes soft and the high-gluten flour is too tough. Biting hard.
Yeast must be used. It is very important for the final taste, but don’t wait for the noodles to be sent. It is enough for one hour. It is not for the sake of him to send it, but because of the presence of yeast. After a certain period of time, they will become very soft and easy to handle, and the yeast will still play a role in the hair when they are roasted, but since we did not give them too much time to fully rise, so they will be roasted for a while. We can only send a little bit slowly, which just meets our requirements, because what we want is not sesame cakes, but sesame cakes with a little flour effect. I'm almost messed up. . . . Do you understand?
The preparation of sesame sauce is also very important. It must be done step by step. First, mix thoroughly with soy sauce, then add cooking oil, and then add fennel powder and pepper powder. The ratio of cumin to pepper is 1:1. If it is not too troublesome, you can Add a little bit of star anise powder to make it very rich and fragrant. I usually use cumin: pepper: star anise powder in a ratio of 1:1:0.5. The three kinds of powder can be used directly without frying.
In addition to putting a part of the three kinds of spice powder when mixing the tahini, after spreading the tahini on the noodles, it is also necessary to sprinkle a little bit more, so as to ensure the strongest flavor of the roast. I have a lot of sesame paste, so that the sesame paste will flow out when I roll it out, because I don't think it tastes good if I put it less, please pay attention.
Don’t roll too thin when rolling out the dough, because after we knead the dough into a ball, we will roll it into a cake again. If you roll the dough too thin at the beginning, the skin will break when you roll it again. , The sesame sauce all leaked out.
The purpose of first baking on the baking pan is to shape and color the surface, so that the beautiful browned biscuits can be quickly baked in the oven. If they are directly baked in the oven, the biscuits will be baked into biscuits after the color is finished. . If it’s an electric baking pan, it’s best not to cover the lid when baking, as that will press the cake very tightly and easily stick the inside edges together, so the layering effect during baking will not be too good. It's not easy to bulge up.