Sesame Biscuits

Name: Sesame Biscuits
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Flour; 1 tbsp Black tahini; 2 tbsp Tahini; 30g White sesame; 30g sesame; 150ml milk

by The Wizard of Oz olivia

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Sesame biscuits, a popular snack at home. It combines the fragrance of sesame, sesame sauce, and noodles. The outer skin is crispy, the inner layer is distinct, and the taste is rich. My homemade sesame sauce is a mixture of two types of sesame sauce. The white sesame sauce has a strong fragrance and the black sesame sauce is more nutritious. The black and white combination is both nutritious and delicious. The more you roll up the dough for this sesame cake, the more layers the cake will be. The sesame sauce is more strong. Remember to squeeze it tightly when you close it, otherwise it will be easy to open during the second round, and the delicious sesame sauce sesame cake will walk away.

Ingredients

250g Flour
1 tbsp Black Tahini
2 tbsp Tahini
30g White Sesame
30g Sesame
150ml Milk

Sesame Biscuits

1. Put about 250 grams of flour into a basin, add yeast, pour the milk into the flour in portions, mix evenly, knead into a smooth dough, cover with plastic wrap to keep the surface of the dough moist, and ferment until the dough reaches 2—2.5 Fermentation is complete when doubled

2. Mix white sesame paste with black sesame paste, add salt and water and stir clockwise, prepare appropriate amount of white sesame and black sesame, to decorate the surface of the sesame

3. Knead the fermented dough and let stand for about 10 minutes

4. Spread a thin layer of flour on the chopping board and roll the dough into a rectangular dough with a thickness of about 3-4 mm

5. Then spread the mixed sesame paste evenly on the dough. Pay attention that the sesame paste is easy to flow, and do not add too much water to dilute it too much

6. Tightly roll up along one end of the dough, the more rolls you roll up, the more layers you have

7. Pinch tight

8. Cut into evenly sized pieces

9. Take one of them and pinch the two ends with the sesame sauce to tighten

10. Press the dough upright and roll it into small round cakes. Proof for 20 minutes. This is the same for every dough

11. Brush the surface of the dough with a layer of water, dipped in white sesame or black sesame for garnish, and put it in the baking tray.

12. Then put the baking pan into the middle of the oven, the temperature of the upper tube is 180 degrees, the temperature of the lower tube is 200 degrees, bake for about 20 minutes, and the surface is golden.