Old Beijing flavor "Spicy Salt sesame paste thousand layer cake"

The "thousand layer cake" in Beijing used to be steamed, baked and baked. There are different flavors, such as spicy salt and sesame paste, sweet scented osmanthus sugar and assorted fruit. In a word, there are both sweet and salty, and now most of the thousand layer cakes are steamed.According to the old people, long ago, most of the sales of thousand layer cakes were peddling along the street, and now they have been listed as Beijing snacks. It has a long history. According to textual research, it existed in Beijing during the Yuan Dynasty. It has a history of more than 700 years.The method of "thousand layer cake" is very simple. It is made of half hair noodles. This is a steamed thousand layer cake made today. It uses sesame paste, salt and pepper and oil as the filling. The taste is salty, so it is called "salt and pepper thousand layer cake". It can be eaten as a snack or as a staple food. Its taste is similar to that of sesame sesame pancakes in Beijing. However, because it is steamed, it has no crispy feeling like sesame pancakes. It tastes like sesame paste rolls. The specific methods are as follows:;

Main Ingredients

• flour 500g

Auxiliary Ingredients

• Cooked flour 60g
• Dry yeast 5 g

1. The thickness of pepper, salt and sesame paste should be appropriate. If it is too thin, it is easy to leak oil, and if it is too thick, it is not easy to spread evenly.2. The folding method of this cake is the same as that of pastry. It can be folded three times.3. This cake is a big cake made of half baked dough. It can be made without too long fermentation and a little expansion. The purpose of the cold water pot is to make it spontaneous for a period of time. It tastes good when it is slightly expanded.4. According to this method, the sesame paste sweet scented osmanthus white sugar thousand layer cake can be made, and the assorted fruit sweet scented osmanthus thousand layer cake can also be made. The thousand layer cake with fruit material should be mixed with lard flour and fruit material to form a filling, and wrapped in dough to make a layer.