Sip the yellow peppercorns, spongy with sesame seeds, and a glass of tea will bring you and your family a relaxed, peaceful feeling.
500 g of flour
6 g glaze (type of glaze for bread)
150 g sesame
220 ml warm water (30 degrees Celsius)
2 vanilla tubes
Salt, sugar, cooking oil
Processing:
Wash sesame seeds, then roast until sesame is light yellow and fragrant.
Dissolve about 100 g of sugar and 20 ml of lukewarm water, stirring until the sugar dissolves, then continue to lingering, stirring for about 10 minutes until yeast emerges on the water.
Add 500 g of flour and 1 teaspoon of salt and warm water to a large pot, mix well. Slowly pour the mixture of sugar and yeast into the mixer, using the hands until the mixture is all plastic, no lumps, no stickiness.
Cover the dough with a dry towel, keep the dough in the air for about 1 hour. To see if the flour has hatched, use your finger to press hard against the middle of the dough, if the flour does not swell up, showing that the flour has hatched, can be used.
Pour in vanilla and knead the flour again, then divide the flour into even pieces of flour. Round the dough, then roll over roasted sesame dish, sesame stick 2 sides.
Use a glass bottle to roll the powder into round pieces.
North pan on the stove, put in a pan of oil to cover the cake. Bring the oil to a boil, then turn the heat on and set the pan to golden brown on both sides is satisfactory.
When the cake is cooked, remove the oil and enjoy.
