Why are the sesame cakes not crispy?
In the past 10 days, the discussion on "the sesame cakes are not crispy" has soared across the Internet, with many netizens and food bloggers discussing this issue. This article will give you a detailed analysis of the reasons and solutions for why sesame seeds are not crispy from three aspects: hot topics, cause analysis and solutions.
1. Analysis of hot topics on the entire network in the past 10 days
After sorting out the data from the entire network, the following are the hot topics and hot content related to "shaobing is not crispy" in the past 10 days:
| topic | heat index | Main discussion points |
|---|---|---|
| The reason why sesame cakes are not crispy | 85 | Flour selection, dough mixing techniques, baking temperature |
| Homemade sesame cake failure case | 78 | The taste is hard, not layered, and hardens after cooling. |
| Traditional Shaobing Making Techniques | 92 | Fermentation of old noodles, proportion of dough and dough, and rolling techniques |
| Recommended commercial sesame cake equipment | 65 | Electric baking pans, ovens, professional ovens |
2. Common reasons why sesame cakes are not crispy
According to discussions among netizens and experts, the main reasons why the sesame cakes are not crispy can be summarized as the following points:
| Reason | Specific performance | degree of influence |
|---|---|---|
| Improper choice of flour | Use cake flour or plain flour | high |
| Too much water in the dough | Dough is too soft and difficult to layer | in |
| The proportion of butter is wrong | Too little pastry or uneven distribution | high |
| Insufficient baking temperature | Temperature is too low or time is too short | high |
| Not enough fermentation time | The dough is not sufficiently rested | in |
3. How to solve the problem of not crispy sesame cakes
For the above reasons, the following are specific solutions:
| question | solution | Things to note |
|---|---|---|
| Improper choice of flour | Use all-purpose or high-gluten flour | Avoid using cake flour |
| Too much water in the dough | Control the amount of water, the dough should be slightly hard | Add water in batches and observe the state of the dough |
| The proportion of butter is wrong | The ratio of pastry is flour: oil = 2:1 | Apply evenly, avoid too much or too little |
| Insufficient baking temperature | Preheat oven to above 200°C | Adjust the time according to the thickness of the sesame cake |
| Not enough fermentation time | Ferment at room temperature for more than 30 minutes | Avoid over fermentation |
4. Effective tips tested by netizens
In addition to the above conventional methods, many netizens also shared some practical and effective techniques:
1.Layered rolling method: Fold the dough multiple times when rolling out to increase the layering of the sesame biscuits.
2.Brush with egg wash: Brush with egg wash before baking to make the surface crispier.
3.Cooling method: Cool naturally after baking, avoid sealing and storing immediately.
4.Fermentation of old noodles: Use old noodles instead of yeast for better taste.
5. Summary
Not crispy biscuits is a common problem, but it can be solved through reasonable flour selection, dough mixing skills, fat-to-flask ratio and baking temperature control. I hope the analysis and solutions in this article can help you make crispy and delicious sesame seeds!
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