Sesame Biscuits (exclusive Original)

Sesame Biscuits (exclusive Original)

1. Mix all material A into a dough.

2. First make the dough part. Knead the dough until the dough is smooth and elastic. Of course, the film is better. Just be careful not to make the dough rough, and don't knead it if it is troublesome. Remember, the dough you knead is smooth and elastic, so that it will have better ductility in the later stage, so that it can be easily wrapped in sesame paste and will not leak. Cover with plastic wrap and set aside to relax for 20 minutes for later use.

3. Make the sesame paste paste again. Take another bowl, mix all of the material B, and mix it with a silicone spatula to form a paste. Cover with plastic wrap for later use. For the five-spice powder, use 1.5 to 2 teaspoons according to my taste. I used 2 teaspoons. The taste is very balanced. This is the part of the sesame paste paste.

4. Take another small bowl and prepare to make facial water. Mixed dark soy sauce (don’t use soy sauce, soy sauce won’t be colored) + syrup (I used the golden syrup left over from making mooncakes a while ago. If you don’t have it, use caramel syrup, honey, molasses, red syrup, etc.) Yes, it's nothing more than a matter of color depth, don't stick to it) + clean water, mix evenly, and set aside for later use.

5. The preparations are done. Let's start making sesame seeds. Roll out your loose dough with a rolling pin. It is not mandatory to roll it to any size, how big your cutting board can support, and when you roll it later, how big you can do it yourself will not be in a hurry. In principle, it is better to be thinner, and don't be too thin.

6. Spread the mahjong paste evenly on the rolled dough.

7. Roll into a roll.

8. As shown in the picture, fold it left and right to the middle.

9. Then fold it in half as shown in the picture. Then set aside to relax for 20 minutes. Relaxation is necessary. Don't be lazy. Relaxation is good. It is easy to roll it later, so that it is not easy to leak sauce.

10. It relaxes well, and still rolls out a big piece of dough. Still the thinner the better. But there is a limit. If the sauce is not rolled, it is meaningless. In short, roll it to the thinnest value you can bear.

11. Roll it out and start rolling. The more turns the better, the tighter the roll is to make it delicious.

12. Use scissors or a knife to divide the dough into 9 pieces and cut into sections, or cut into sections. You can see that there are already many layers on my picture at this time.

13. Tighten the cuts at both ends of the noodle section that expose the sauce and fold it down into a ball shape, tighten it, and then press it into a round cake. This is true for 9 paragraphs. Brush with the sugar liquid that we prepared earlier, and cover it with white sesame seeds. (If you don’t understand how to close your mouth, please refer to the picture of step 16 of my other recipe process diagram for inspiration, https://www.xiachufang.com/recipe/100608430/)

14. Preheated oven, upper and lower fire, middle level, 180℃, bake for 20-25 minutes, control by yourself. My oven is 72L, so it’s okay to put it in the middle. If you use a small-capacity oven, you can consider placing it on the bottom layer, and then cover it with tin foil when appropriate to avoid sticking to the top.
The outer skin of the finished product is slightly crispy, and the inside is very soft. (If there are hard or sticky or all unexpected unexpected problems, it is not normal, please remember which step went wrong~ In addition, repeated practice will always be more effective than follow-up. This may be what philosopher said. of……)

After baking, take it out on a cooling rack to cool to room temperature, or eat it while it is hot. Recommend beef with sauce~[]~(￣▽￣)~*I wish you success

Tips:

1. Don't arbitrarily open your mind and must ferment the dough to twice its size. This is not bread.
2. When the fermentation is excessive, the stratification is definitely not obvious.