1 recipe found
I have never really understood how to make authentic sesame cakes, but I have accumulated some of my own recipes. I'm too lazy to go over the past recipes for sesame cakes, so I just use the rose cake dough I made a few years ago that has been hanging around in front of me as sesame cake dough. In fact, the ingredients used in sesame cake dough are roughly the same, they are just the same. The most important thing about sesame cakes is the densely packed sesame seeds on the surface. 1:1 Pinch the skin and stuffing. The sesame seeds must be thick enough to sink into the skin. It's just that the size is a bit unreliable, and I couldn't find a suitable mold to shape it into a round cake, so I had to pat it by hand and try to keep the thickness and diameter at the same size. After baking, the sesame cake looks pretty good. When it comes out of the oven, the crust will be brittle and everything will fall apart. Let the oil return for two days and it will become moist. . . .
