Sesame Biscuits
1.
Add 2 grams of yeast, 50 grams of lard, and half a spoon of salt to the flour. If you don’t like the taste of lard, you can add the same amount of butter or vegetable oil
2.
Add about 120 grams of warm water, knead the dough, leave it in a warm place for 30 minutes, and the dough will grow a little bit longer! If the room temperature is low, the proofing time will be extended
3.
Sprinkle a little flour on the cutting board, knead the proofed dough again for 3-5 minutes to exhaust the air in the dough! Then roll the dough into a slightly thicker dough sheet
4.
Sprinkle dry flour on the dough to prevent sticking, wrap the dough on the rolling pin, and roll it several times
5.
Roll out the noodles into large noodles that are slightly thicker than the dumpling skin
6.
Add 20 grams of sesame oil, half a spoon of salt, a little water, and a little salt and pepper to the sesame paste and stir well. Salt and pepper can be added or not added according to personal taste
7.
Spread the tahini sauce evenly on the large noodles
8.
Roll up the dough covered with sesame sauce
9.
Evenly cut
10.
Incision
11.
Pinch the surface of the incision
12.
As shown in the figure, pinch it firmly
13.
Flatten the dough with your palm
14.
Brush a little water on one side of the pie
15.
Put the water-washed side into the ripe sesame seeds and press lightly to make the ice covered with sesame seeds
16.
The prepared cake is proofed again in a warm place. The proofing time is based on the room temperature. When the room temperature is 28-30 degrees, proofing is 30 minutes, or it can be proofed in the oven for 20-30 minutes. If there is no oven, the room temperature is better. Prolong the fermentation time when it is low! Be sure to see the pie in the oven when it thickens slightly! Without this step of fermentation, the cake will taste harder and not crispy
17.
Put the fermented biscuits into the oven and bake at 200 degrees for 20-25 minutes! The power of each oven is different, the time and temperature are for reference only
