How to make Wudalang sesame cakes
Recently, food preparation content still occupies an important position among the hot topics on the Internet, especially the innovative methods of traditional snacks that have attracted much attention. As a classic local snack, Wudalang sesame cake is loved for its crispy taste and simple preparation. This article will introduce in detail the making method of Wudalang sesame cakes, and attach structured data to help you master it easily.
1. The origin and characteristics of Wudalang sesame cakes
Wudalang Shaobing is derived from traditional northern pasta and is famous for its crispy outer shell and rich filling. Although its name is related to Wu Dalang in "Water Margin", it is actually an independent specialty snack. In recent years, with the promotion of short video platforms, the making method of Wudalang sesame cakes has once again become a hot topic.
2. Ingredients for making Wudalang sesame cakes
| Material name | Dosage | Remarks |
|---|---|---|
| all-purpose flour | 500g | Just plain flour |
| Warm water | 250ml | About 40℃ |
| Yeast | 5 grams | Can be substituted with baking powder |
| white sugar | 10 grams | Optional, for fermentation |
| Sesame | Appropriate amount | for decoration |
| edible oil | 30ml | for smearing |
3. The steps for making Wudalang sesame cakes
1.Kneading noodles: Mix all-purpose flour, yeast and sugar, gradually add warm water, knead into a smooth dough, cover with a damp cloth and let rise for 30 minutes.
2.Dispense: Divide the proofed dough into small portions of even size, about 50 grams each.
3.Roll out the dough: Roll out the small dough into a round sheet, about 2 mm thick.
4.Apply puff pastry: Evenly apply a layer of cooking oil on the dough, and sprinkle with a little salt and five-spice powder (optional).
5.rolled: Roll the dough into a long strip, then roll it into a round shape and flatten it with your hands.
6.Second awakening: Leave the flattened dough aside for 10 minutes to relax.
7.grilled: Brush a small amount of oil on a pan or electric baking pan, add the dough, fry over low heat until golden brown on both sides, and sprinkle with sesame seeds.
4. Tips for making
| Things to note | Solution |
|---|---|
| Dough is too hard | Increase the amount of warm water appropriately |
| Shaobing is not crispy | Extend the baking time or increase the heat |
| Uneven filling | Try to spread the pastry evenly |
5. Association of hot topics across the entire network
In the past 10 days, hot food topics include "homemade snacks" and "innovative traditional pasta recipes". Wudalang Shaobing has become a recommendation by many food bloggers because of its simplicity, ease of learning and rich taste. The following are statistics of recent relevant data:
| Platform | Related topic popularity | Popular keywords |
|---|---|---|
| Douyin | 120 million views | #武dalANGshaobing#Home-cooked pasta |
| 500,000 discussions | #TRADITIONALSNACKDIY | |
| little red book | 300,000 notes | “Tips for making sesame cakes” |
6. Summary
The production of Wudalang sesame biscuits is not complicated, you just need to master the fermentation of the dough and the baking temperature. Through the structured data and detailed steps in this article, I believe you can easily make crispy and delicious sesame seeds. Come and give it a try and let traditional food add a flavor to your table!
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