Rock Sugar Pretzels
Overview
To bake mooncakes, start with pretzels. Sesame cake, a Sichuan and Chongqing specialty, is a repertoire of the Mid-Autumn Festival every year. I have been looking for the exact recipe and method of making sesame cakes. Unsuccessful. I had to use the crust recipe of an old-fashioned mooncake and mix it with the fillings of Cantonese-style pepper and salt mooncakes. Now, this practice seems to have become a family tradition. It can only be used year after year until a better way is found. And year after year, I searched here and there, and in the end, all I could see was my own sesame cakes. Authentic works are becoming increasingly difficult to find. Maybe the making of sesame cake is a secret? I couldn't figure out how to get that flat look, so I had to figure it out and use my own way to make it flat and flat. . . .
Tags
Ingredients
Steps
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Materials
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Dissolve the maltose with hot water
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Add sugar and stir until dissolved
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Add baking soda and stir to dissolve
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Pour in peanut oil
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Stir thoroughly until emulsified
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Sift in flour
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Mix into a uniform dough, wrap in plastic wrap and rest for 15-30 minutes
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Divide the skin and stuffing into 10 equal parts and roll them into balls
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Flatten the skin and add the filling
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Wrap up
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Close the mouth and round it
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Press flat
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Brush water on the surface
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With the bottom up, put in the sesame seeds
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Stick a layer of sesame seeds and press lightly
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Place on baking sheet
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Press a heavier flat plate on the surface
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Put in the oven, middle layer, heat up and down to 200 degrees, bake for about 10 minutes
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Remove the heavy objects and continue baking for 15-20 minutes
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The surface is yellowish brown and comes out of the oven
