Northeast time-honored sesame seed cake has a unique taste and golden color. Pure northeast soybean oil is used, and the raw oil has a faint soybean flavor, which gives the northeast old-fashioned sesame cake a northeast flavor. The most representative is the northeast oil and salt sesame seed cake, which pays attention to warm water and noodles, and the mixed noodles are particularly soft. After primary fermentation, it is rolled into a big cake by hand and wrapped with ghee (ghee is made of low flour and soybean oil in proportion, and then appropriate amount of pepper powder and salt are added). Pull the ingredients down, roll them into sesame cakes, put them in a baking tray, brush them with oil again, place them for the second fermentation, and then put them in an oven to bake at 270℃ and 250℃ (depending on the oven) 10 minute.

Old-fashioned baked wheat cakes in Northeast China are very popular with people in Northeast China. Its flavor has been deeply rooted in people's hearts and has become one of the essential staple foods in Northeast China. With the development of modern science and technology, the old-fashioned baked wheat cake with real northeast flavor has been constantly changed. There are fewer and fewer old-fashioned biscuits that are really hand-made and keep the flavor of old-fashioned biscuits. There is an urgent need for people with lofty ideals to develop and inherit this flavor food.

condiments

Flour: right amount

Soybean oil? : right amount

condiments

Water: right amount

Salt: the right amount

Yeast: right amount

Baking powder: appropriate amount

Specific steps

first step

Knead the dough in the second gear for 5 minutes, so that the dough can be kneaded soft and smooth by hand.

Second step

Divide the kneaded noodles into 12 equal parts, 75g each, and wake for a few minutes. At this time, make pasta: heat soybean oil and then pour it into the noodles to make pasta, in order to make the noodles fragrant. However, pay attention to the temperature of the oil. If it is too hot, it will make the noodles bitter, so it can't be used. Moderate is good, and the pastry should not be too dry or too thin, otherwise it won't.

Third step

Wrap the pastry like a steamed stuffed bun with the cat face down.

Fourth step

Cover with plastic wrap and wake up for five minutes.

Step five

Roll it up and put it under plastic wrap.

Step 6

Roll it a little longer. Roll it up.

Step 7

Flat, wrapped in a mixture of white sugar and white flour, and closed like a steamed stuffed bun. It doesn't matter if the pastry leaks out, but the mouth must be pinched tightly and no sugar can be leaked.

Step 8

Roll the wrapped sesame seed cake into a circle, don't roll it very thin, and put it in a baking tray until it grows up. It took me 20 minutes to see that the bread bulged slightly, not twice as big as it was, and it wouldn't be a sesame seed cake! Brush the mixture of egg yolk and soybean oil on the surface, preheat the oven and bake for 250 12 minutes, and the surface will be covered with a light golden color (classmate oven 10 minutes), and the heat of each oven is different.

Step 9

Soft and layered, fragrant sesame seed cake