Tahini pancake
Overview
The tahini was used so little that it took a long time to finish the small bottle. It is estimated that people in the north use it more often, and it can be used for mixing vegetables and noodles. In order not to waste the sesame paste, I will make some pancakes, which are good for breakfast and snacks when going out.
Tags
Ingredients
Steps
-
Dissolve the yeast in warm water in advance and set aside
-
Add a spoonful of lard to an appropriate amount of flour (you can use flavorless cooking oil)
-
Use your hands to rub the lard into the flour first
-
Pour in the yeast water and knead it into a floc with your hands
-
Then add a small amount of warm water
-
Knead into a non-stick, slightly soft dough and ferment
-
Ferment until doubled
-
Take out the exhaust and let it rest for fifteen minutes
-
Dissolve the sesame paste with appropriate amount of sesame oil and a little peppercorns, set aside
-
Roll out the dough into a thin sheet and brush with the melted sesame sauce
-
Sprinkle a little salt at the end
-
Roll into a long roll from top to bottom
-
Split into appropriate lengths
-
Roll both sides toward the middle, with the seam facing down, like this
-
While curling, shape into a small round shape and gently press flat
-
Place on a baking sheet lined with greaseproof paper, then use a rolling pin to gently roll it into a small cake shape
-
Make all the cakes in sequence
-
Prepare the sugar water and lightly brush it on the surface of the cake
-
Finally, sprinkle with thick black sesame seeds and bake in the oven at 175 degrees for about 25 minutes
-
It's fragrant right out of the oven, very soft and delicious, and the sesame sauce is full of flavor
-
The house is filled with fragrance
