Learn this method of sesame baked cakes, you don't need to make dough, you can also have clear layers, and you can eat it until you eat it until you get rid of the slag

【Sesame Yakiniku】

Materials required for oil skin: 220 grams of low-gluten flour, 58 grams of corn oil, 102 grams of water, 25 grams of caster sugar, 2 grams of salt

Ingredients for puff pastry: 140 grams of cake flour, 60 grams of corn oil

Excipients: Appropriate amount of cooked white sesame seeds

1. First pour all the ingredients in the oil skin into the basin, stir it into a dough with chopsticks, knead it into a dough, and then we put the kneaded dough into a plastic bag and send it to the refrigerator to refrigerate and relax for 20 minutes. As a reminder, this dough will be a little sticky when kneaded at first, but when kneaded later, it will become soft and non-sticky

2. Then mix all the ingredients of the puff pastry into a ball, put it into a fresh-keeping bag, and send it to the refrigerator to relax for 20 minutes

3. After 20 minutes, take out the oily dough, put it on the kneading panel, knead it a few more times, and you will find that the oily dough after relaxation can be kneaded smoothly easily, as shown in the figure below

4. Then we divide the relaxed oily dough and puff pastry dough into 10 equal parts, cover with plastic wrap, and relax for 5 minutes

After 5 or 5 minutes, take an oily dough, roll it out slightly, put a puff pastry, and wrap it

6. After all the wraps are done, cover with plastic wrap and relax for 5 minutes

7. After the relaxation is done, sprinkle a little flour on the kneading panel to prevent sticking, and then we take a dough and flatten it with a rolling pin

8. Then roll it up from top to bottom, and operate the rest in turn

9. After all the rolls are rolled, cover with plastic wrap and relax at room temperature for 10 minutes

10. After 10 minutes, take a dough roll, pat it flat with your hand, and roll it out with a rolling pin. Warm reminder, when you roll it out, the force should not be too large, a little lighter, otherwise it is easy to break the skin, and the consequences of breaking the skin will directly lead to the finished product being mixed with crisp, so everyone must remember to master the strength

11. Roll up the rolled dough sheet from top to bottom again, and operate the rest in turn

12. After all the rolls are done, cover with plastic wrap and relax for 10 minutes

13. After 10 minutes, take a dough roll, roll it out into a rectangular dough sheet, every time you roll the dough sheet, make sure that there is a little dry powder on the kneading panel, otherwise it is very easy to stick to the kneading panel

14. Then we will fold the left and right sides of the dough sheet in half to the middle, as shown in the figure below

15. After folding in half, turn it over, put the smooth side up, and after all of it is shaped, place it in a baking tray, and then dip a brush in a little water and brush it on the surface of the cake base. At this point, the oven is preheated to 180 degrees

16. Then dip the cake embryo with white sesame seeds, if you don't have white sesame seeds, you can also use black sesame seeds instead, but remember, be sure to use fried sesame seeds

17. Finally, put it into the middle layer of the preheated oven, bake it at 180 degrees for 20 minutes, and then turn to 165 degrees for 10 minutes. If you don't have an oven, you can use a pan or an electric baking pan to cook it.

18. The finished product, sesame baked cake to learn this method, without dough, can also be layered, and eat until the mouth is crispy and slag

Tips:

1. The temperature of the oven is for reference only, because the temperature difference of each oven is different, so please adjust the appropriate temperature according to the temperature difference of your own oven, as long as the baked baked cake is crispy, it means that it is baked.

2. Corn oil can also be replaced with lard to operate, if you use lard, you can knead the dough directly with coagulated lard