Oven Version of Crispy Sesame Dates

Oven Version of Crispy Sesame Dates

1. Prepare the ingredients you need and weigh them as needed.

2. I use raw white sesame seeds, so I have to saute it slowly over a low heat first; if it is cooked white sesame seeds, this step can be avoided.

3. Pour the Australian wheat-core wheat flour into a stainless steel dish, and also put the aluminum-free baking powder into it. You can sift it and then pour it into clean water.

4. Then use chopsticks to quickly stir to mix the flour into a fluffy shape.

5. Put the dough on the silicone kneading mat with your hands and knead it repeatedly like washing clothes, knead it into a smooth dough, then put it in a fresh-keeping bag and let it stand for 10-20 minutes.

6. Weigh the commercially available red bean paste and divide it into 21 portions.

7. Use an electronic scale to weigh the rested and loose dough and divide it into 21 parts.

8. Round each small dough, press it flat, and then roll it into a round shape with a small rolling pin.

9. Wrap the red bean paste stuffing into the dough, pinch the closing part tightly with a tiger's mouth, and rub it into a round shape into a strip.

10. Put a little water in a bowl, dip the surface of the rounded strip with water, then add the fried white sesame and roll it to make the surface stick to the white sesame. If you are worried about the sesame falling off, you can hold it tightly with your palms and rub again. round.

11. Put the prepared crispy sesame dates into a baking dish lined with greased paper, spray a little water mist on the surface with a watering can, and let it sit for a while.

12. Start to preheat the oven, 195 degrees, the upper and lower fire heating air function, the setting time is about 20 minutes; the 58 liter steaming oven I use, if the family is about 30 liters oven, the time and temperature should be appropriately lowered or adjusted according to the actual situation. The baked product will have a bit of cracks, and the taste will be hard and crisp.

Tips:

1. The water absorption of flour is different, and the water content should be increased or decreased as appropriate.
2. The prepared sesame jujube tastes hard and crisp. If you don't like it too hard, you can add some sugar, lard and noodles, or replace it with deep-frying.
3. Don't eat it just after baking, the stuffing inside is very hot.