These two types of converter sesame seed cake recipes are the simplest!

Shaobing is one of the indispensable foods in life. Maybe our friends in the south don’t like this kind of food very much, but in the north it is one of the indispensable delicacies. Converter sesame seed cake is a particularly popular type of sesame seed cake. Some friends are very interested in the recipe of converter sesame cake. Now, let’s take a look at the specific method of making converter sesame cake. If you want to make delicious sesame cakes at home, you might as well learn it!

Salty and sweet crispy biscuits:

Preparation method:

The key to salty and sweet crispy sesame cakes is the crispness of the cakes. It is made by using 1 jin of oil and 2 jin of flour, adding salt or sugar to make the shortcrust dough. Then use white flour in a ratio of 8:1, add leavened dough, and add water to make the dough into skin. The skin is then used to wrap the shortcrust dough. After wrapping, it is divided into small pieces, kneaded into small peach shapes, coated with sesame seeds and flattened. The shape can be round or square, and then baked in the oven. The ones with salt are salty and crispy, and the ones with sugar are sweet and crispy. Their common characteristics are that they taste sharp and are salty and crispy or sweet and crispy.

Bean-filled sesame cake is a common type of Beijing snack, named after the bean paste as the filling. During the baking process, there is a natural opening on the side of the sesame cake, and the bean filling is spit out and hangs on the edge of the sesame cake, so people figuratively call this kind of sesame cake "toad spitting honey".

Preparation method:

First, add a small amount of baking soda to white flour, and knead the dough with water. Take a piece of dough, roll it into long strips, pinch it into small pieces, and make it into dumpling skins. Wrap it with bean filling (generally the weight of the bean filling should exceed the weight of the dough, such as 17.5 grams of skin, should contain 37 grams of bean filling), pinch the mouth and flatten it into a sesame cake, put some water around the sesame cake and stick sesame seeds on it. The sesame seeds should be dense and even, and then put it in the oven. The filling will expand due to the high temperature, and a small crack will naturally appear on the edge of the sesame cake to spit out the bean filling.

Bean-filled biscuits are soft and sweet

How to make thousand layer pancakes:

1. First, use warm water to knead the dough. The dough should be softer. You can use a pair of chopsticks to stir the dry flour, and slowly add water while stirring (so that the dough can be softer). When there is no dry flour left, knead it into a soft dough with your hands. After the dough is kneaded, put it in a warm place for 10 minutes.

2. Knead the dough after it has rested, then roll it into a rectangular thin sheet. Brush oil on the rectangular thin sheet, then roll it up into a long strip and divide it into two or three pieces. Twist and squeeze each piece from both ends, flatten it with your hands, and roll it into a round pancake.

3. Heat oil in a frying pan, then put a pancake in (make sure to use medium heat and fry slowly). When one side is puffed up, turn it over and brush it with oil. Then fry the other side. When both sides are brushed with oil and fried until golden brown, it is ready to be removed from the pan.

4. Add oil to the pan and fry the remaining pancakes one by one.

Features: Crispy and delicious, with distinct layers.