Sesame Shaobing
Oily skin: | Cake flour 110 grams |
Corn oil 35 grams | White sugar 10 grams |
Water 48g | Salt 1.5 grams |
Pastry: | Cake flour 75 grams |
Corn oil 30g | Fine sugar (sandwich) Appropriate amount |
Sesame seeds, egg liquid Appropriate amount |
Step 1
Weigh the oil leather ingredients and put them into the containerStep 2
The pastry ingredients are also weighed in the containerStep 3
Knead the oil dough into a smooth dough, knead the pastry dough until it is completely integrated into a ball, cover it and let it rest for half an hour.Step 4
Divide the dough and pastry into 10 equal parts. Do not let it rest but cover with plastic wrap. Take as you go.Step 5
Roll the dough into a round shape, wrap it around the pastry, and pinch to sealStep 6
Press into round cakeStep 7
Beef tongue shapeStep 8
Turn over and roll up from bottom to topStep 9
Roll up in turn, cover with plastic wrap and let rest for 15 minutesStep 10
Roll it out again, roll it up, and let it rest for 20 to 30 minutesStep 11
Take out the rolls that have rested for the second time and sprinkle them with fine sugar.Step 12
Fold the upper end toward the middle, and cover the upper end with the lower end, forming a three-fold fold. Turn it over so that the interface faces down, and copy it into a rectangular shape.Step 13
Brush the surface with egg wash and sprinkle with sesame seedsStep 14
Arrange them in the baking pan one by one, put them in the preheated oven and heat the middle rack at 200 degrees for 20 minutes (adjust according to the temperament of your own oven)Step 15
crispy and dregsStep 16
Super delicious~ Sesame pancake cooking tips⚫︎When cutting the ox tongue shape, do not cut it too long to prevent it from breaking.
⚫︎The resting time must be adequate, otherwise the ductility will be poor and the crisp will break easily.
⚫︎Adjust the time according to the temperament of your oven