Freshly baked sesame sauce baked cake.
Take this photo of the "Old Beijing Tahini Candy Fire" and show off in the circle of friends. I wanted to fool my friends and relatives in Hangzhou, but I didn't succeed. Haha, everyone knows me too well. A Jiangnan woman who does not know how to cook is impossible to upgrade to make authentic old Beijing specialties at once.
Honestly and frankly, this is Master Xu's handiwork. Master Xu is an aunt I met in New Zealand, from Beijing.
Standard powder 250 g, yeast, baking soda 1.5 g each, 140 g water.
Master Xu's skillful kneading of dough made me, a southerner, admire me.
Kneading the dough is a technical job.
Knead the dough and beat it a dozen times, folding it as it is beaten. Knead the dough round and let it sit for 20 minutes.
Taking advantage of the 20-minute gap, Master Xu quickly adjusted a tahini.
100 g brown sugar, 120 g tahini, oil to taste.
Next, Master Xu rolled out the dough. After the dough becomes a trapezoidal shape with a wide end and a narrow end, it is smeared with tahini. Spread the sauce evenly and then roll and pull.
Xu Shimu said that before this step, do not forget to apply cooking oil on the panel.
That's it, rolling up long strips
Delicate and meticulous. prototype
The small dough after the split is the prototype of the sugar fire. Don't forget to sort out the shapes.
Adjust slightly and knead into a suitable shape.
The sugar-fired dough blank is formed and burned, and the front and back sides are fixed.
Slow work out of the small work.
Remove the set dough from the pan and place on a baking dish and bake in the lower and middle layers of the oven for 15 minutes.
The oven is preheated in advance and set to 180 degrees.
Before the sugar fire came out, Mr. Xu had already made a fruit platter.
The fruit platter comes from the hand of an ophthalmologist with a scalpel
Another cup of good coffee, such a party is perfect!
Flatwhite is my favorite.
I met many talented people from China in a foreign country, and I was really happy.