Scallion oil savory sesame seed cakes

Overview

Every time we see these small sesame cakes, it will definitely bring back memories of our childhood in the 1980s! When I was a kid, I never got tired of eating a bowl of soy milk and a piece of sesame seed cake for breakfast.

Tags

• staple food
• home cooking
• maternity
• cake
• banquet dishes
• lunch
• corn oil
• peanut oil
• warm water
• white sesame
• yeast
• fine sugar
• green onions
• plain flour
• salt

Ingredients

Steps

1. 1 Weigh out two portions of flour, one large and one small.

2. 2 Add the dough portion of yeast, salt, sugar and corn oil to a large portion of flour. Knead the dough with warm water and stir to form a fluffy consistency.

3. 3 Remove the chopsticks and knead the dough with your hands until smooth, cover with a damp cloth, and place the basin in the oven to ferment at 35 degrees for 30 minutes.

4. 4 Chop the shallots into small bowl, add peanut oil and mix well

5. 5 Pour the scallion oil into the small bowl of flour

6. 6 Stir evenly and serve to make scallion pancake

7. 7 Take out the fermented dough

8. 8 Exhaust and knead it back to its original size.

9. 9 Roll the dough into long strips and cut into equal-sized pieces

10. 10 Take a small ball, roll it into a ball, flatten it and add an appropriate amount of pastry

11. 11 Close the mouth, pinch it and flatten it

12. 12 Use a rolling pin to roll it into a long strip

13. 13 Roll up from top to bottom

14. 14 Make all the dough.

15. 15 Take a piece of dough and flatten it

16. 16 Fold both ends inward to close

17. 17 Shaped into an ellipse

18. 18 The smooth side serves as the surface. Brush with a little water and sprinkle with white sesame seeds.

19. 19 Place the prepared biscuits on a baking sheet lined with greaseproof paper and place in the middle rack of the oven at 200 degrees for 20 minutes

20. 20 Each oven has a different temperature, just bake until the surface of the biscuits is slightly brown.

21. 21 Finished product