Hui Mo Su (sesame cake)(hui mo su zhi ma su )

Hui Mo Su (sesame cake)

Introduction:

Huangshan, an international tourist city, was formerly known as Huizhou. It is known as "the hometown of Huizhou ink in China" because of the specialty of "Huizhou ink", one of the four treasures of the study. At the same time, ancient Huizhou is also the hometown of Huangshan Maofeng and other famous Chinese teas. As the "hometown of Hui ink" and "hometown of famous tea", the shape of Hui ink crisp is similar to Hui ink, 6cm long, 4cm wide and 1cm thick. The shape is the standard size of ordinary Hui ink ingot. The crisp body is black and shiny from the outside to the inside, and is full of fragrance. It's hard to express the taste enjoyment when tasting: it's crisp and pliable, it's self melting without chewing, it's elegant and light; it's sweet but not greasy, it makes people feel sweet and moderate, and it has a great aesthetic feeling of "adding one point is boring, reducing one point is boring."

Production steps:

Step 1: prepare black sesame (cooked), butter, white flour and sugar.

Step 2: use the electric cake pan to make the white flour more fragrant.

Step 3: mix with black sesame, add butter and sugar to make a filling.

Step 4: load the model, press it tightly and put it in the refrigerator to harden.

Step 5: take out and cut into pieces. A healthy snack is ready.

Materials required:

Black Sesame: right amount

White flour: moderate amount

Butter: moderate

Sugar: right amount

Note: 1, most of the black sesame sold in the supermarket is cooked. If it is raw sesame, stir fry it. 2. It's more convenient to stir fry noodles in a wok. Ha ha, I'm afraid that the electric pancake pan is used for stir frying Hu. As a result, it's a big trouble for me to take out the flour after stir frying. 3. The mold has the regular best, I use the tin foil box.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Hui Mo Su Zhi Ma Su