Today’s breakfast is a crispy sesame biscuits that I made. The surface is golden and crispy, and the inside is soft and delicious. The recipe for this crispy sesame cake is very simple. You don’t need to use flour or blanching flour. You can make a pot in 20 minutes. It is crispy and fragrant, and the family can’t eat enough.
How to make fragrant and sweet sesame cake
Before you start, you need to prepare the necessary ingredients, such as: flour, sesame seeds, oil and other essential ingredients. Once you’ve got your ingredients ready, get excited and follow suit! Looking forward to your finished product!
First of all, you need to tear the flour packaging, take out a slightly larger bowl, choose a bowl that can be used for kneading dough, carefully pour the flour into the bowl, try not to spill out of the bowl, otherwise the subsequent cleaning is very troublesome, it will also dirty the stove. Pour the right amount of flour, then use chopsticks to mix the dough first, add the right amount of warm water and cooking oil in the flour ingredients. warm water can speed up the plasticity of the flour, more conducive to formation, and the role of cooking oil is to make the dough not stick to the hand, non-stick pan. Finally, use chopsticks to methodically stir into a flocculent. The process of stirring may be a little laborious, but this is certainly a little fun for you! Now it’s time to use the arm strength you don’t have to use. Roll the dough into a smooth dough. Hold on. Don’t give up. Roll into a ball.
Next, let’s make another shortbread! How tempting it is to bite down on a crunchy biscuit! First of all, add the edible salt and cooking oil that every family has to the flour in the shortbread ingredients, carefully wash your hands, and use your hands to touch the flour, stirring the flour into a smooth dough. To get a crispy crust, we need to make it a little thinner, because the water absorption of the flour is different, and if you have a thicker crust, you can mix it with less oil.
To prevent the dough from sticking to the cutting board, we can evenly dust the cutting board with flour. We take out the dough, put it on a cutting board, roll it with a rolling pin into a large, thin rectangle, and brush it with an even layer of skin. The trick to brushing pastry is to use a tool and use the back of a small spoon to spread pastry underneath the metal. It’s fast, convenient, very even, and easy to clean.
Roll the dough from left to right, as tight as possible, not too loose. Then pinch it off with your hands and divide it into smaller pieces. Each small portion can be made into the size of the shortbread you like.
Pinch the ends tightly to prevent the shortbread from running out, press it into a small cake, or roll it gently with a rolling pin, a little thinner is best.
Brush the surface of the small round cake with an appropriate amount of egg liquid, sprinkle with white sesame seeds, and lightly press to prevent the sesame seeds from falling off during the baking process. It is recommended to keep some quail eggs at home. For example, when making biscuits and bread, the surface needs to be brushed with egg liquid. It is better to use a quail egg and not waste. The amount of one egg is too much, which is a bit wasteful.
Preheat the electric baking pan in advance, brush with appropriate amount of edible oil, after the electric baking pan is heated, put the prepared small cakes in, brush the surface with a layer of cooking oil, cover the lid, and bake for about 1 minute. When the time is up, turn the sides and cook for another minute, until both sides are golden brown, and the crispy sesame biscuits are ready. The surface is crispy and the inside is soft. They are very delicious.
Don’t worry about breakfast. Make a pot of sesame shortbread in 20 minutes, which saves trouble and your family can’t eat enough. What do you eat for breakfast? Leave me a message! Let’s discuss what is better for breakfast.