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The old Beijing sesame paste baked cake step chart, how to make delicious

1. The practice of sesame sauce pancakes in old Beijing yeast is mixed with warm water. Add yeast and warm water to the flour to form a dough. Knead until smooth and let stand for 30 minutes. Prepare salt, pepper, and sesame paste. Take out the fermented dough and knead it with a little oil until smooth.

2. The practice of sesame paste pancakes in old Beijing. Bake the pepper and cumin in a saucepan and press them into powder on the chopping board.

3, the main material fermented dough 800g auxiliary ingredients soy sauce appropriate amount of white sesame paste step flour, yeast, warm water kneaded into a smooth dough, wake up to twice the size. Unravel the sesame paste with the right amount of soy sauce and mix well. Divide the awakened dough into portions of the right size and roll into a large dough.

4. At present, this is my favorite breakfast, especially cutting pancakes and adding a few slices of ham, or putting in a little chili sauce, I can eat 3 of them at a meal, the key is crisp! It smells good! Sesame paste is the abbreviation of sesame paste. According to my observation, sesame paste pancakes seem to be more common in the north.

The practice of sesame paste baked cakes in old Beijing

Put the flour, yeast and water in a bowl, knead it into a ball and ferment for 30 minutes. Pour sesame paste into a bowl and add sesame oil to dilute. Knead the dough round after fermentation. Roll the dough into a large crust and sprinkle with salt evenly. Pour the prepared sesame sauce. Spread it evenly and sprinkle with pepper and salt.

The practice of sesame sauce pancakes in old Beijing yeast is mixed with warm water. Add yeast and warm water to the flour to form a dough. Knead until smooth and let stand for 30 minutes. Prepare salt, pepper, and sesame paste. Take out the fermented dough and knead it with a little oil until smooth.

The practice and recipe tips of the old Beijing sesame sauce pancake are as follows: the yeast is dissolved in warm water and poured into the flour, stirred with chopsticks to make batter, then add 20 grams of oil, knead into a smooth dough, wake up for 30 minutes. Stir-fry 5 grams of pepper and 5 grams of cumin over low heat. Turn the fennel yellow slightly and turn off the heat.

The old Beijing sesame paste pancake in old Beijing. Bake the pepper and cumin in a saucepan and press them into powder on the chopping board.

Authentic Beijing sesame pancake material 250g of flour, 1 tablespoon of baking powder, 175ml of water, 2 tablespoons of sesame sauce, light soy sauce, 1 tablespoon of soy sauce, 20 grains of pepper, 1 tablespoon of cumin, 3 tablespoons of edible oil, right amount of peeled white sesame. Mix noodles, water, baking powder and noodles and wake up for 30 minutes.

Raw material flour 300 grams, dry yeast 8 grams, warm water (about 30 degrees) 200 grams. The right amount of sesame paste, water, salt and pepper, egg liquid and white sesame seeds.

The practice of baking cakes with sesame sauce

1, the practice of sesame sauce pancakes step 1 flour, yeast, water mixed into a ball to ferment to 2 times the size. 2 the materials are ready. Pour 8g salt, 5 tablespoons pepper powder and 1 tablespoon spice powder into sesame paste and set aside. Divide 4 dough into 4 dough, take one of them and roll into pancakes. 5 apply sesame sauce. 6 apply evenly.

2. The steps of making sesame sauce pancakes: about 250 grams of flour, put it in a basin and add yeast. Pour the milk into the flour (a tip to improve the taste of pasta) and stir evenly. Knead the dough into a smooth dough, cover with plastic wrap to keep the surface of the dough moist, and ferment until the dough is 5 times the size of the dough.

3. The practice of sesame sauce pancakes in old Beijing yeast is mixed with warm water. Add yeast and warm water to the flour to form a dough. Knead until smooth and let stand for 30 minutes. Prepare salt, pepper, and sesame paste. Take out the fermented dough and knead it with a little oil until smooth.

4. Practice: chop pork, cut tomatoes with skin and cut onions into small pieces. Put a little oil in the pan, heat to 50%, stir-fry the minced meat properly until discolored. Stir-fry with bean paste, light soy sauce and cooking wine. Add the tomatoes and onions and stir-fry until the onions are cooked. Add vegetable dregs and an appropriate amount of water (at least 2cm higher than that of minced meat).