Sesame Shaobing (oven version)

Overview

Freshly baked sesame cakes are the best, with the crispy aroma of sesame on the outside and the soft aroma of sesame paste on the inside.

Place flour, yeast powder, salt, and sugar in a bowl and stir evenly.
Add appropriate amount of water and knead into soft dough. Wake up for 20 minutes.
Use the resting time to fry the sesame seeds.
Stir-fry over low heat until the sesame seeds change color and become fragrant.
Mix sesame paste with sesame oil and add a little salt. Honey is also mixed with water and set aside.
Roll out the risen dough into thin sheets.
Use a spatula to spread the mixed sesame paste ingredients evenly.
Stretch and roll while trying to make the roll as tight as possible.
Cut into six sections.
This is a cross-section. The thinner the dough, the more layers the sesame cake will have.
Pinch both ends of the sesame cake embryo tightly. Wake up for another 10 minutes.
Press into dough by hand.
Use a rolling pin to roll out the sesame cake embryo again.
Brush a layer of honey water and press on the sesame seeds.
Put in the oven at 180 degrees for about 18 minutes.
OK, it’s out!