Sesame Biscuits

Sesame Biscuits

1. Warm water to dissolve the yeast, pour in the flour to form a smooth dough, cover with plastic wrap and ferment at room temperature

2. Time to leave the dough, prepare the filling, fry the black and white sesame seeds, let it cool and break it with a cooking machine

3. Add appropriate amount of sugar according to taste, mix well, and the filling is ready

4. The dough is fermented to twice its size, and it is just like this honeycomb shape.

5. Exhaust the dough into 8 evenly small doses

6. Take a small agent and roll it into a thicker edge in the middle and a thinner dough, put on the stuffing, and wrap it tightly with the technique of buns.

7. Close the mouth down, roll out gently with a rolling pin, and preheat the oven at 180 degrees

8. Dip some water on the surface, sprinkle some white sesame seeds, and preheat the oven at 180 degrees

9. I’m a 32-liter oven from ACA North America, so I divided it into two bake, 180 degrees for 20 minutes

10. Fragrant and crispy.