This snack may not have been eaten by many people. Once I was lucky enough to see many people standing in line to taste it. The taste immediately conquered me. The entrance is a strong flavor of fresh seaweed, but the more you taste it, the more you chew it, the more natural and mellow it is, especially the one that just came out. The outer skin is crisp, the inner voice is soft, and the skin is fragrant and crisp Sesame is really delicious.
Laomian: 250g flour, 130g water and 130g yeast, 1 small spoon (divide the raw materials and dough into 100g / dough and store them in the freezer after fermentation, take out the dough in advance for thawing next time, or divide a dough for freezing and storage when making dough, and use it after thawing)
Practice:
1. Pour the flour, yeast, sugar and salt into the basin (yeast and salt do not contact directly) and mix well. Then put the old noodles, water and oil into a smooth dough. Seal the basin with a layer of fresh-keeping film and relax for 10 minutes.
2. Divide the loose dough into 50g / piece, and then roll the dough into a rectangular skin with a rolling pin about 0.3cm thick.
3. Evenly sprinkle with moss pine, then fold it into 3 folds, use a rolling pin to roll it into a mask, then fold it into 3 folds.
4. Roll them out one by one, cover them with plastic wrap and relax for 10 minutes, finally roll them out into a rectangle with a thickness of about 0.5 inside, brush with water and click on the white sesame.
5. After processing in turn, put it into the baking tray and ferment for 40 minutes, put the fermented seaweed pancakes into the middle layer of the preheated 180 degree oven, and bake for 18 minutes until golden yellow.