Pretzel Black Sesame Shortbread
by Zhi Fei
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Water and oily skin: mix 300 grams of flour, 2 grams of salt, 15 grams of sugar, 25 grams of corn oil, and 160 grams of water, knead into a dough, cover and wake up for 30 minutes.
2. Mix 120 grams of flour, 30 grams of corn starch, and 75 grams of corn oil, knead well, and wake up for 30 minutes.
3. Put 120 grams of flour into a clean pot and slowly dry-fry over low heat.
4. Fry the flour until slightly yellow and fragrant.
5. Stir 120 grams of cooked flour, 120 grams of white sugar, 45 grams of lard, appropriate amount of black sesame seeds, and quality salt and pepper. The pepper and salt sesame filling is ready.
6. Roll out the water and oily skin into large pieces, and put the shortbread on top.
7. Wrap the shortbread with water and oily skin and pinch the seal tightly to prevent the shortbread from flowing out.
8. Roll out large rectangular pieces.
9. Trifold like a quilt.
10. Roll out a large rectangular piece.
11. Three fold again.
12. Roll into a thin rectangular piece.
13. Roll from the long side and roll into a tube shape
14. Cut evenly into 16 equal pieces.
15. Squeeze the cut small noodles directly, don't turn them over, so that the layers will be wrapped inside.
16. Take a small dose and roll it out into a circle.
17. Wrap in the salt and pepper sesame filling.
18. Seal it tightly like a bun.
19. Put the wrapped biscuits on the chopping board with their mouths facing down, and integrate them into a semicircle.
20. Brush the egg liquid on the cake base. The egg liquid can be replaced with water to stick the sesame seeds.
21. Sprinkle with black sesame seeds.
22. Preheat the oven at 180°C for 5 minutes, bake at 180°C for 25 minutes, and then bake at a low temperature of 120°C for about 15 minutes to make the cakes fully cooked. The time and temperature of the oven should be adjusted according to the actual situation of your own oven. Pay attention to the color.
