Pretzel Sesame Biscuits

Name: Pretzel Sesame Biscuits
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 2g yeast; 20g lard; Some sesame; 2g Salt and pepper

by Kitchen love

4.7 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

3

This kind of cake should be regarded as a rye cake, but it is also a half-raised noodle state, that is, after the dough is kneaded, it can be baked after waking up for about an hour. I like the softer ones, so I usually post them all.
The reason why lard is used for the oil is because it is really fragrant and it will make the layering more distinct. Here is a little trick. Put about 6 grams of flour in a water-free bowl and heat the oil until it is poured. Make it into shortbread, use this shortbread cushion to increase the fragrance and layer, you can try it.
Using an empty fryer or oven to make sesame seed is more fluffy than a pan, so you can try it selectively.

Ingredients

Pretzel Sesame Biscuits

1. Yeast powder melted in warm water

2. Pour in flour and knead into a softer dough

3. Covered with a damp cloth and fermented twice as large

4. Put the fermented dough on the chopping board and press to exhaust

5. Roll the dough into a rectangular dough

6. Spread the lard evenly on the dough, then sprinkle with salt and pepper

7. Roll up into a roll along the long side

8. Then pull them into equal size pieces

9. Press it vertically to form a uncooked cake with an appropriate thickness. One side is covered with sesame seeds and can be brushed with a little oil.

10. Put all the processed biscuits in the frying basket of the empty fryer, 200 degrees for 15 minutes

Tips:
1. It takes a long time for me to post the face. I like the very soft state. It can also shorten the wake-up time.
2. The sesame that sticks to the cake does not need to be fried, it can be raw, and it will mature to a crispy state during the baking process.