Family version "horseshoe sesame cake"

A famous snack in old Beijing, "horseshoe baked cake", was first introduced to Beijing from Jinan, Shandong Province. It has a history of more than 200 years, but now it has basically disappeared, because it is baked in a hanging oven, and a mold is needed in the oven. I remember when I was a child, my uncle took me to buy baked cakes. When I saw the sweaty masters put the prepared baked cakes into the hot stove and stuck them one by one in the mold for baking, it was very hard! After baking, the pancakes are split into two layers of skin, but they are soft inside. They are crispy outside and tender inside. You can use them to sandwich meat, and you can also sandwich the jiaoquan of old Beijing. They are crispy and fragrant after eating!"Horseshoe pancakes" are not suitable for mass production, the process is complex, and the production is very hard, but the cost is not high and can not sell at a good price. I remember 20 years ago, they were only 10 cents a piece, which was very cheap. Later, because they couldn't make money, no one made them any more, and no one studied them. I remember when I was a child, the way to eat horseshoe pancakes was to eat things, including donkey meat, roast mutton or soy sauce beef, followed by jiaoquan with bean juice or flour tea. Recall that feeling, not to mention how beautiful it tastes! This kind of food has never been seen since the 1980s.After relishing the childhood food, I have been steaming in my mind for a long time. I thought about trying it out in the oven. The result is not bad. Hehe, the taste is still the same, and the taste is crisp. However, without a mold, I can't bake a horse's hoof in shape! Because there is no master to teach, I just combine my previous experience in making sesame cakes. Here is an overview of the practice of this horseshoe sesame cake I have been thinking about;

Main Ingredients

• warm water 160ml
• Cooking oil 30g
• Pastry: flour 30g
• soda 2 g
• yeast 3 g
• Dough: flour 300g

Auxiliary Ingredients

• White sesame A moderate amount of
• Maltose water Three to one
• warm water 160ml
• salt 2 g
• Cooking oil 30g

Characteristics of baked cake; It is golden in color, crispy in outer skin, soft in inner and salty in taste. You can break off the meat when eating.reminder;1. The dough should be soft and kneaded until smooth. After relaxation, it can be made without kneading. If the dough is kneaded hard, the pancake will not taste good.2. When baking, the temperature should not be too low. It should be baked at a high temperature to form one time. In this way, the skin and heart of the baked cake can be quickly expanded and separated. It will be crispy outside and tender inside and easy to contain meat.This improved version of home-made "horseshoe pancake" is ready for friends' reference!