Sesame Biscuits

Name: Sesame Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Arowana high-gluten wheat flour; 150g Arowana low-gluten wheat flour; 330g warm water; 60g (for pastry) Flour; 4g Five spice powder; 2g Alkaline Noodles; Some salt; Some Black sesame; Some Rapeseed oil

by lin leisurely

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Cakes are the staple food my family eats the most. In Shaanxi, breakfast and dinner should be based on steamed buns, but my son doesn’t like steamed buns, so my family changed it to biscuits.
I have made countless kinds of biscuits, and there are many delicious ones, but this sesame sesame biscuits, even if it is eaten cold, is crispy on the outside and soft on the inside. It also has the flavor of the old sesame bun. "

Ingredients

Sesame Biscuits

1. Ingredients are prepared.

2. Mix the flour, add the baking powder and the alkaline noodles into the bucket of the bread machine. Add water to mix the noodles, knead the dough and make the noodles for 1 hour.

3. Put flour and five-spice powder for pastry in a bowl and mix well.

4. Burn the oil, pour it in after the oil is hot, stir while pouring, let it warm and add salt and mix well to make a shortbread.

5. Divide the noodles into 7 portions, knead the long strips for another 10 minutes, squeeze the noodles, roll out the long noodles, and spread the pastry.

6. Spread the pastry and roll it up from one end.

7. After the roll is finished, stand up and gently press and put it, and then 饧 for 15 minutes.

8. Press it with the palm of your hand and roll it out into a round shape. Dip it with black sesame seeds, press tightly, put it on the preheated electric baking pan, press again, brush the surface with rapeseed oil, and cook.

Tips:
1. Because this pancake contains a little yeast, and the technique of rolling up the dough can lock the heat in the pancake well, it doesn't matter if you press it, it will expand during the baking process.
2. There should be a thin layer of pastry on the outermost layer of the pie, and the rolled dough should be thin.
3. It doesn't need much to spread pastry.