Sesame paste pancake(ma jiang shao bing ceng ceng ma jiang xiang )

Sesame paste pancake

Introduction:

"Sesame paste Shaobing" is a popular snack in Beijing. Most of the skin with sesame, there are no sesame, but no matter how the skin, the middle is coated with sesame paste for the crisp layer. Sesame paste pancakes are golden in color, scorched on the outside and tender in the inside, with strong fragrance. They are cut in one knife, with clear and even layers. Generally, the most authentic pancakes with 15 or 6 layers are. This is my first time to do it. There are not enough layers, but the taste is very good. "

Production steps:

Step 1: mix flour, salt, dry yeast, sugar, add water, knead into a smooth dough (flour has different water absorption, water is added slowly as appropriate), cover with plastic film or relax for 20 minutes.

Step 2: sesame paste, sesame oil, salt, pepper powder mixed evenly into sesame paste filling.

Step 3: roll the dough into large thin pieces.

Step 4: pour the sesame paste stuffing on the dough, and use a spoon or scraper to evenly spread the sesame paste stuffing on the dough.

Step 5: roll up from one end of the dough and stretch the dough as much as possible.

Step 6: pinch at the closing.

Step 7: cut the rolled sesame paste dough into 6 parts.

Step 8: squeeze the cut ends of the sesame paste dough tightly.

Step 9: after kneading, relax for another 10 minutes, erect the dough, flatten it and roll it into a small round cake.

Step 10: Mix 2 teaspoons honey and 1 teaspoon water to make honey water, and brush one layer on the surface of each round cake.

Step 11: brush the side of honey water, gently press it in the white sesame and dip it with white sesame.

Step 12: put the preheated oven at 180 ° for 20-25 minutes, and the surface turns yellow.

Materials required:

Medium gluten flour: 200g

Water: 110g

Dry yeast: 2.5ml

Fine granulated sugar: 2.5ml

Salt: 2G

Sesame paste: 50g

Sesame oil: 10g

Zanthoxylum powder: 5ml

Honey: 10ml

White Sesame: right amount

Note: 1. When rolling the dough, roll it up while pulling. The more circles you roll, the more layers you have in the final sesame paste pancake. 2. The honey water brushed on the surface can easily make the surface of the pancake color, and can also be stained with more sesame seeds

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Ma Jiang Shao Bing Ceng Ceng Ma Jiang Xiang