Step by Step Teaches You How to Make Traditional Snacks-huangqiao Sesame Seed Cakes
1.
The ingredients are ready to be weighed.
2.
Roll the red bean paste into 12 small rounds (15 g/piece) and set aside.
3.
Mix the flour, yeast, and baking powder in a basin, dig a hole in the middle, add white sugar, pour warm water, and stir to melt the sugar.
4.
Then knead the dough until it is three-light, smooth and elastic, cover it, and wake up for 10 minutes. The water dough is basically kneaded.
5.
Put the flour and white oil in the basin.
6.
Knead it into a smooth dough, and the pastry is complete.
7.
Then add a small amount of white oil to the awake water dough (adjust the softness of the dough, or not add), and continue to knead it to make the water-oil dough and the pastry dough have the same hardness and knead into thick and long strips.
8.
Use a rolling pin to roll it into a 0.8mm rectangle, and spread the pastry thinly on half of the water and oil surface.
9.
Fold the rectangle in half, wrap the pastry, and seal the edges.
10.
Then use a rolling pin to gently roll the dough into a 3mm thick rectangle (to prevent oily pastry leakage), and roll it tightly from one side into a tube.
11.
Divide it into twelve agents with a spatula, and then you can wrap the bean paste filling.
12.
Take a potion, pinch both sides up, squeeze it, and roll it into a circle with a rolling pin (thick in the middle and thin in the outside).
13.
Add the bean paste and fold it in a counterclockwise direction with your hands.
14.
Finally, close the mouth tightly, roll it into an oval (close the mouth down), and then roll it into a duck egg round shape to form a cake.
15.
Put the dough into the baking tray with the interface facing down, and brush the surface with egg wash.
16.
Glue white sesame seeds one by one and place them on the baking tray.
17.
Until all is completed, enter the oven at 210°C for 25 minutes (no need to preheat, time and temperature are mastered by yourself).
18.
Soon, one plate will be ready, and the second plate will be baked for 20 minutes (the oven is already hot).
Tips:
1. The kneading of the water dough and the pastry dough should be consistent, and the water dough can be adjusted with powder or a small amount of white oil.
2. Because the water dough contains yeast, there is no fermentation time in the process, so don't preheat the oven, let the dough into the oven to proof it slowly.
3. The amount of filling is generally not too much, and the filling should be tightly closed to prevent leakage.
4. The filling can also be made other and change at will.
