Mulberry mushroom black sesame crispy pancake
Overview
That person always likes to eat crispy snacks, but we seldom make them, which is a bit outrageous. I took the time a few days ago to learn how to make Huisu sesame cakes, which suited his taste very well. There was still a little black sesame, walnut and mulberry filling left. I was worried that it would be spoiled, so I made it again. Haha: the filling was not enough and I could only make 9 of them, so I had to fiddle with the other one. With the first experience, it feels much faster to make it this time, and the method has become simpler; and when making the pastry, we did not add flour after heating it like the first time, but directly mixed the oil and flour; combined with the second discovery: this time the method is better and crispier than the first time, and the layers are more distinct~~~
Tags
Ingredients
Steps
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Prepare all ingredients
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Make the oil crust first: Pour the main ingredients into a basin and stir until it becomes fluffy
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Knead into a smooth dough, cover with film and let rest for 30 minutes
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Make puff pastry: Mix the corn oil and low-gluten flour in the accessories and set aside
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The dough can be easily pulled out of the dough after resting
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Roll it into a large sheet
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Spread the pastry evenly on the dough sheet
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Roll into a roll from bottom to top
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Divide evenly into 10 doses
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Take a pill, hold the two ends tightly towards the middle and flatten it
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Use a rolling pin to flatten the dough
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Add black sesame, walnut and mulberry stuffing and wrap tightly like buns
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Close the mouth and press it gently downward
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Place in a baking pan, cover with film and let rise for 20 minutes
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Take out the egg wash and sprinkle with black and white sesame seeds
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Place in the middle rack of the preheated oven: 190 degrees, upper and lower heat
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Bake for about 25~30 minutes
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Take out the baking pan and transfer the roasted twists to the grill rack to cool
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Crispy sesame seed cakes are here
