Multigrain sesame cakes
Overview
With today's awareness of health, cereal-based foods are becoming more and more respected and loved by everyone. Today, combine pumpkin coloring with rye flour and oat flour to make a healthy and delicious sesame seed cake. It turns out that cereals can also be delicious. The rye flour and oat flour in the recipe can be replaced with any multigrain flour according to your preference. The amount of water is not given in the recipe. Since pumpkins have different water contents, you can add it as appropriate. The final dough should be slightly softer than usual for making steamed buns.
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Ingredients
Steps
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Peel the pumpkin, wash and steam it, add appropriate amount of water and beat into puree.
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Mix all the ingredients except sesame seeds to form a smooth dough and ferment at room temperature.
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Ferment until doubled in size, sprinkle a little dry flour on the counter, deflate, roll into long strips, and divide into small doughs.
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Take one and shape it into a long strip.
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Roll into a round cake shape and flatten slightly.
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Do everything in turn. Let it sit for about 15 minutes.
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Brush both sides with a little water and sprinkle with sesame seeds.
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Brush the pan with a little oil, place the pancake base and fry over low heat until both sides turn brown.
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Place in the preheated oven at 180 degrees for about 25 minutes.
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The finished product is crispy on the outside and soft on the inside.
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Finished product
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Finished product
