Native sesame pastry comparable to Nordic cinnamon rolls

Published Jun 28, 2021 at 09:08am ET


Native sesame pastry comparable to Nordic cinnamon rolls

I once had a kind of bean pastry in a Northwest restaurant, and it reminded me of cinnamon rolls which are very popular in Nordic countries. Similar shape, strong fragrance, both are my favorite. The difference is that the coumarin pastry is more crisp and the cinnamon roll is more soft. I think its possible that for most Chinese people, the flavor of flaxseed oil and coumarin is more acceptable than that of butter and cinnamon in cinnamon rolls. Coumarin pastry is a characteristic pastry in Northwest China. It uses the specialty of Northwest China, linseed oil and coumarin powder. These two materials are not easy to find here, so I improved it by replacing them with sesame oil, spice powder and cumin powder. They are also crisp and delicious, but the name has to be changed to sesame pastry. If you want to taste authentic bean pastry, besides buying linseed oil and coumarin powder online, you can only go to the local northwest restaurant to relieve your appetite.

Food Material List

  • 1 Dough material:
  • 2 plain flour 250g
  • 3 Dry yeast 1 teaspoon
  • 4 Powdered Milk 1 tablespoon
  • 5 Sugar 1 tablespoon
  • 6 Sesame oil 10g
  • 7 water 120g
  • 8 Egg Wash Appropriate amount
  • 9 Filling material:
  • 10 Sesame oil 25g
  • 11 flour 1 tablespoon
  • 12 five-spice powder Twelve spoons
  • 13 Cumin powder Twelve spoons
  • 14 Sugar 2 tablespoons

Operational steps

  • 1 Make crisps first, add flour to sesame oil.
    Native sesame pastry
  • 2 Five spices and cumin powder,
    Native sesame pastry
  • 3 Stir evenly into paste.
    Native sesame pastry
  • 4 Mix flour, yeast, milk powder and sugar, add sesame oil, and slowly add white water.
    Native sesame pastry
  • 5 Knead into smooth dough.
    Native sesame pastry
  • 6 Fermentation to 2 times larger;
    Native sesame pastry
  • 7 Flatten and exhaust the dough and roll it into a long side of about 35*4 or 5 mm.
    Native sesame pastry
  • 8 Pour the pastry over the dough and wipe it evenly.
    Native sesame pastry
  • 9 Sprinkle white sugar evenly.
    Native sesame pastry
  • 10 Then from the long side to the other side;
    Native sesame pastry
  • 11 Roll up
    Native sesame pastry
  • 12 After winding, cut into three sections, and then cut the section into two from the middle.
    Native sesame pastry
  • 13 Slowly lengthen the cut face upward.
    Native sesame pastry
  • 14 Then roll the incision face upward and let the screwcake stand for 10 minutes.
    Native sesame pastry
  • 15 Brush the egg liquid and put it in the middle of the preheated oven. Heat it up and down at 220 degrees and bake it for about 15 minutes. The color on the surface is enough.
    Native sesame pastry

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Healthcare food category

Taste warfare, Fresh fragrance and delicious taste, Summer dessert


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