Crispy sesame(xiang su xiao ma hua )

Crispy sesame

Introduction:

"When I was a child, every time my mother paid my salary, she would give me half of the money to buy me delicious food. Maybe for children of the same age, if they could eat cakes and nuts, it would be the same as the new year. But for me, I didn't suffer at all. I even grew up in luxury. My 6-year-old or 7-year-old clothes cost more than 100 yuan a piece. My mother would buy all kinds of delicious food for me every day. As long as she saw the food in the grocery store, she would ask if it was delicious and then buy it back for me. My bedside and sofa are full of delicious food. Although this has caused me to love snacks instead of eating, I am really grateful to my mother for giving me such a good life when my family is not rich or even earning some money. At that time, the most impressive ones were Caozi cake, Wangzai snow cake and today's small Mahua cake. This Mahua egg is full-bodied, crisp and delicious, just like the taste of childhood. But eating this little Mahua, I think of my mother unconsciously, and I feel sour

Production steps:

Step 1: mix sugar and corn oil, stir well.

Step 2: add the egg liquid and stir well.

Step 3: sift in flour and baking powder.

Step 4: turn it into a ball with a scraper.

Step 5: put the dough on the chopping board and make it square.

Step 6: roll it into a rectangle.

Step 7: cut into strips.

Step 8: rub and lengthen the strip.

Step 9: twist it into a twist.

Step 10: twist it into a twist.

Step 11: put in the oven, 180 degrees, 25-30 minutes.

Step 12: after baking, it will become crisp after air cooling.

Materials required:

Low powder: 100g

Corn oil: 20g

Whole egg liquid: 30g

Sugar: 25g

Baking powder: 1g

Note: 1. Make the dough hard. The amount of egg liquid should be increased or decreased according to the situation. 3. It will be crispy if you put it in the fresh-keeping box after baking.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Xiang Su Xiao Ma Hua