Rye Sesame Cake

Rye Sesame Cake

1. Filling: 30g sesame paste + 15g flour + 10g white sugar and stir well.

2. The "filling" shown in the figure should be used.

3. Take it out of the refrigerator and knead the dough with the "rye chocolate bread" the day before

4. Roll out into big rectangular slices

5. Spread the "stuffing" on the dough with a steak knife

6. Roll up from one long side to the other

7. As shown in the figure, rub evenly

8. Segmented

9. Take a copy as shown

10. Close one end first

11. The other end is also closed, as shown in the figure

12. Press flat as shown

13. Make them separately and beat the egg liquid

14. Pour sesame seeds in the plate, brush the egg liquid on the cake

15. Dip black sesame seeds on the side with egg wash

16. Made 9 bites one by one

17. Oven 180 degrees for 25 minutes

18. The little one is so cute.

19. The bite is crunchy and crunchy, and the sesame seeds are fragrant.