Wash and fry the sesame seeds and grind them into powder
(Stir-fry peanuts, peel and grind them into pieces)
Black Sesame Peanut Roll Steamed Bread
The method of soft, sweet and sweet is very simple. the staple food for breakfast tomorrow is it ~ I made 14 of this formula, each about 65 grams of ingredients: dough: 500 grams of flour, 250 grams of clear water, 10 grams of sugar, 15 grams of black sesame powder, 3 grams of yeast stuffing: 35 grams of black sesame powder (fried and ground), 70 grams of ground peanuts (fried and peeled and ground), 10 grams of warm water, 15 grams of lard and 15 grams of sugar
Food Ingredients
... Dough:......
Flour
500g
Black Sesame Powder
15 grams
Clear Water
250g
Sugar
10 grams
Yeast
3 grams
... Stuffing:......
Black Sesame Powder
35 grams
Crushed peanuts (all can be replaced with black sesame powder)
70g
Sugar
15 grams
Warm water
10 grams
Lard/Butter/Corn Oil
15 grams
Step
1
2
Mix the dough and stuffing ingredients evenly.
① Mend the yeast and sugar in cold water. Mix flour and black sesame powder evenly, then add yeast water and stir into flocculent, knead into a ball, wake up for 5 minutes, and then knead into a smooth dough.
② Roll into a rectangular dough sheet with a thickness of 0.5cm, spread the stuffing evenly (1cm reserved on one side, do not spread the stuffing, slightly press it thin and wipe some water, so that the closing part will fit better), roll it into a strip shape, cut the head and tail with a knife, cut it evenly, and then sort out the shape.
③ Ferment to 1.5 times, gently press with the hand to slow rebound
④ Boil the water and steam for 15 minutes, then simmer for 3 minutes.
① Mend the yeast and sugar in cold water. Mix flour and black sesame powder evenly, then add yeast water and stir into flocculent, knead into a ball, wake up for 5 minutes, and then knead into a smooth dough.
② Roll into a rectangular dough sheet with a thickness of 0.5cm, spread the stuffing evenly (1cm reserved on one side, do not spread the stuffing, slightly press it thin and wipe some water, so that the closing part will fit better), roll it into a strip shape, cut the head and tail with a knife, cut it evenly, and then sort out the shape.
③ Ferment to 1.5 times, gently press with the hand to slow rebound
④ Boil the water and steam for 15 minutes, then simmer for 3 minutes.
3
4
5
6
about
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