How to make sesame cake and pastry
In the past 10 days, among the hot topics about food production on the Internet, "How to make sesame cakes and pancakes" has become one of the hot search topics. This article will give you a detailed introduction to the preparation method of sesame cakes and pancakes, and provide structured data for easy reference.
1. Basic principles of puff pastry
Pastry is a commonly used layered material in Chinese pastries. It combines fat and flour to form a crispy layered texture when baked. When making sesame cakes, the quality of the pastry directly affects the taste of the finished product.
| Material | Proportion | function |
|---|---|---|
| all-purpose flour | 100g | provide a structural basis |
| edible oil | 50-60g | Form a crispy layer |
| salt | 2g | seasoning |
| Five spice powder (optional) | 1g | Add flavor |
2. Detailed production steps
1.Prepare materials: Make sure all materials are weighed accurately and the oil temperature is optimally controlled at 60-70°C.
2.Fried puff pastry: Heat the oil until slightly hot, pour in the flour and stir-fry over low heat, stirring constantly to prevent clumping.
| stage | time | Status judgment |
|---|---|---|
| Early stage | 1-2 minutes | Flour begins to absorb fat |
| medium term | 3-5 minutes | A light aroma appears |
| Complete | 6-8 minutes | Yellowish in color, thick paste |
3.Seasoning treatment: Immediately after turning off the heat, add salt and five-spice powder to use the residual heat to stimulate the aroma.
4.Cool and save: After the pastry is completely cooled, put it into an airtight container and store it in the refrigerator for 3-5 days.
3. Frequently Asked Questions
| question | Reason | Solution |
|---|---|---|
| Pastry is too thin | Oil temperature is too low or oil volume is too much | Increase the frying time or add a small amount of flour |
| Pastry lumps | Uneven mixing | Screening |
| Has the smell of cornstarch | Insufficient cooking time | Return to pot and stir-fry for 1-2 minutes |
4. Advanced skills
1.Flavor changes: You can use scallion oil, pepper oil, etc. to replace ordinary cooking oil to make special puff pastry.
2.Scale adjustment: Adjust the proportion of oil to powder according to seasonal changes, and the amount of oil can be reduced by 5-10% in summer.
3.Tips: Apply the pastry evenly, leaving 1cm margin at the edge for sealing.
5. Nutritional value analysis
| Nutrients | Content (per 100g) | Efficacy |
|---|---|---|
| heat | About 450kcal | provide energy |
| carbohydrates | 45g | main energy source |
| fat | 30g | Promote absorption of fat-soluble vitamins |
6. Preservation and consumption suggestions
1. Freshly made pancakes are best eaten within 2 hours for the best taste.
2. When reheating refrigerated sesame cakes, it is recommended to bake them in a pan over low heat to restore crispiness.
3. Eat it with soy milk and porridge to balance the taste and avoid being too greasy.
Through the above detailed step analysis and structured data display, I believe you have mastered the essentials of making sesame cake and pastry. Please pay attention to heat control during actual operation. With more practice, you can make layered, crispy and delicious sesame cakes.
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