My husband's favorite sesame cake with peppercorn leaves, which is tender on the outside and tender on the inside, salty and crispy.
By Red Macro
<h2>Royalties</h2>
Peppercorn leaves to taste
Medium gluten flour 500 kg
Baking powder 5 g
Peanut oil to taste
Thirteen scents to taste
Salt to taste
White sesame seeds to taste
Warm water to taste
Peppercorn leaves to taste
1 scoop of sugar
<h2>Practice steps</h2>
1: Pour the flour into a basin and add sugar and baking powder
2: Stir in warm water into a flocculent kneading into a smooth dough to wake up
3: Prepare cooked sesame seeds and dried peppercorn leaves
4: The dough is full of honeycombs
5: Wash and chop the peppercorn leaves, knead the dough and exhaust, and put the chopped peppercorn leaves into it and knead evenly
6: Roll out into thin slices
7: Sprinkle with salt, thirteen spices and peanut oil, and use the dough to spread the top seasoning evenly
8. Roll up from small to up
9. Cut into diagonal segments
10: Twist it about, sprinkle cooked sesame seeds on the board, and flatten the white sesame seeds on the top and bottom of the cake
11. Roll out a pancake with a rolling pin to wake up the hair twice
12, preheat the electric cake bell, do not brush the oil, put the waking cake embryo into it, press the cake button
13: Bake both sides of the golden brown and take it out
14: Crispy peppercorn sesame cake
15. Finished product drawing
<h2>Tips</h2>
The electric cake bell does not need to brush oil, too greasy to eat.
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