Sesame paste brown sugar cake(zhi ma jiang hong tang bing )

Sesame paste brown sugar cake

Introduction:

Production steps:

Step 1: add yeast and pumpkin puree to the flour to form a smooth dough. Ferment in a warm place until twice the size

Step 2: exhaust the fermented dough, roll it into a round cake, roll it as thin as possible, spread sesame paste and sprinkle with brown sugar

Step 3: roll up along one side and twist your hands in the opposite direction

Step 4: spiral along one end

Step 5: gently press flat with hands and roll thin with rolling pin

Step 6: Sprinkle with white sesame, roll with a rolling pin, and press the sesame into the dough

Step 7: heat the pan with oil, put in the cake embryo, and cook it

Step 8: when one side is cooked, turn over the other side, and then both sides are cooked until golden

Materials required:

Flour: 300g

Pumpkin puree: 150g

Water: moderate

Yeast: 3 G

Sesame paste: right amount

Brown sugar: right amount

Note: 1, first add pumpkin mud and noodles, if the dough is moderate soft and hard, you can not add water, you can also not add yeast and noodles, but the dough must be soft. I think the dough is more delicious and nutritious, so I add yeast to it. 2. Brown sugar is more nutritious than white sugar. 3. You can sprinkle black and white sesame seeds or nuts on the cake embryo as you like. After sprinkle, roll it with a rolling pin to press it into the dough, otherwise it will fall off when cauterizing

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: other

Chinese PinYin : Zhi Ma Jiang Hong Tang Bing