Sesame Crisps
Overview
Do it full or half? What a waste of money. There is a total of 150 grams of flour, but it is reduced by half to 75 grams. Isn’t it a bit like playing house? Teacher Meng’s 20 films, is that too much? After a lot of struggle, I finally decided to make it in half. The loss was halved. For such a small amount, two baking sheets were spread. . . This no-ferment sesame crisp is easy to make. There is no need to knead the dough until it comes out, just smooth. It just requires 3 hours of refrigerated fermentation. Maybe, it can be done without refrigeration? The room temperature is no more than 10 degrees Celsius, so it should be fine if placed in a corner of the room close to the outdoors. If I don’t have Hungarian paprika, I’ll use paprika from an unknown place and variety instead. Crisps bake very quickly, so you have to pay attention at all times, otherwise they will become burnt if you are not careful. Very crispy, very fragrant, and very spicy. . . I really want to know, are Hungarian red peppers spicy or not?
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Ingredients
Steps
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Dough ingredients
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Pour all dough ingredients into a large bowl
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Knead into smooth dough
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Wrap in plastic wrap and let rest for about 3 hours
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decorative materials
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Roll the rested dough into a round cake shape
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Use the backs of your hands to stretch the dough into thin sheets
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Use a wheel cutter to cut off thicker edges
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Spray water on the surface, sprinkle with sesame seeds, and press lightly
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Sprinkle the chili powder evenly and let rest for about 10 minutes
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Use a wheel cutter to cut into irregular triangles
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Use a scraper to slowly scoop up
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Place in baking pan
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Put in the oven, middle layer, heat up to 180 degrees, heat down to 150 degrees, bake for about 10 minutes
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Color the dough and it’s ready to be baked
