Double hemp fire

Overview

Huoshao is the Henan people’s name for sesame cakes. Shuangma Fire is a famous small noodle dish in Kaifeng, Henan. I once ate it near Xiangguo Temple. It is crispy and crumbly, a bit like a thousand-layer puff pastry, but this kind of fire has no fillings. People in the Central Plains love to eat pasta. I have made this kind of sesame seed cakes myself, but I haven’t posted about it. Today I made this Shuangma Shaobing with a slight change in the method. I used yeast dough as the dough to wrap the pastry. Because the fermented dough is easier to digest, the prepared sesame cakes are crispy and have a bit of softness, which is also very delicious. They are also soft and delicious after cooling. Elderly people can eat it even if they use leavened noodles, so they don’t have to worry about indigestion.

Tags

• staple food
• pasta
• home cooking
• cake
• henan cuisine
• egg
• five spice powder
• flour
• homemade rice wine
• peanut oil
• sugar
• salt

Ingredients

Steps

1. 1 Make homemade rice wine with sugar and 80 grams of flour to make a thick paste. Ferment until doubled in size and use as a starter.

   

2. 2 Add the remaining flour to the starter and add one egg. Adding eggs will make the dough crispy

   

3. 3 Knead into a smooth dough

   

4. 4 Ferment at room temperature until doubled in size

   

5. 5 Make puff pastry: The auxiliary ingredients are the recipe for puff pastry. Heat the oil to about 130 degrees, which is 40% hot. Hold your hand 15cm away from the oil surface until it feels slightly warm.

   

6. 6 Take the oil off the heat, pour in the flour, add salt and allspice

   

7. 7 Stir-fry until the oil is evenly combined

   

8. 8 Grab and form a ball

   

9. 9 Knead the pastry until the surface is oily

   

10. 10 Deflate the risen dough and let it rest for 5 minutes

    

11. 11 Roll it out and wrap the pastry inside

    

12. 12 Bao Yanshi

    

13. 13 Then dare to open it and roll it up from one side

    

14. 14 Cut into sections and divide into doses

    

15. 15 Take a piece of dough, dip another small piece of dough in the oil and wrap it in the middle, then pinch both ends tightly and wrap it up

    

16. 16 After wrapping, brush the smooth side with water and cover with sesame seeds.

    

17. 17 Flatten it and sprinkle some sesame seeds on the back. Don’t stick too much on the back, just a little sesame

    

18. 18 Pan sear. Cover when baking

    

19. 19 Once one side is golden, turn it over

    

20. 20 Just sear both sides

    

21. 21 Although it is made from yeast dough, it is also layered inside, and the crispy texture still has a soft texture. Personally, I prefer the double sesame roast made with this kind of yeast dough