Types of sesame cakes

Shaobing is a delicious and tasty food. People who like to eat sesame cakes must know about them and have some varieties of them. Shaobing is made according to people's tastes, so many different flavors can be made. People just need to choose according to their needs. However, the sesame seed cakes you make yourself should be a kind of pasta that is not only delicious but also healthy and hygienic. So what types of sesame cakes are there?

Shaobing is a popular baked pasta with many varieties, including big pancakes, baked pancakes, Jinyun Shaobing, sesame Shaobing, oil-fried Shaobing, crispy Shaobing, leavened Shaobing, crumbly Shaobing, sugar and sesame sauce Shaobing, oven-dried Shaobing, vat-oven Shaobing, Rose-turned Shaobing, oil-fried meat Shaobing, assorted Shaobing, oven-made rice dumplings, Du Chengqi Shaobing, ox tongue biscuits and more than 100 other varieties.

Shaobing is a kind of flatbread unique to China and a traditional snack commonly found throughout China. The main ingredients are flour, duck fat, sesame, scallion oil, salt and soy sauce. The fermented dough is kneaded into pastry to form a cake, which is then sprinkled with sesame seeds and baked in an oven (a large clay-baked pancake oven with the opening facing upward). Salty or sweet fillings can also be filled in it.

What are the types of biscuits?

Crumbly biscuits

The popular "Crumbly Shaobing" originated in Wuhan. A kind of stuffed pancake invented by Yan Lin, a female Tujia college student in Wuhan in 2005. It is a brand-new brand created on the basis of Tujia sesame cake, using modern technology and equipment and business philosophy, combining the fast pace of modern life and the emphasis on nutritional and healthy diet, with a unique fermentation process and all-natural fillings.

Jiande Shaobing

Also known as Yanzhou Crispy Cake, formerly known as Yanzhou Dried Vegetable Sesame Cake, also known as Jiande Dried Vegetable Sesame Cake, is a traditional famous snack in Jiande, combining looseness, crispness and crunchiness with a refreshing fragrance. Yanzhou crispy cakes are made by mixing high-quality flour with water and vegetable oil of different temperatures, and then mixing fat pork with high-quality dried vegetables as the filling. A layer of sugar juice and oil is spread on the outside, and then sprinkled with black and white sesame seeds. The cake is then baked over charcoal in a special sesame cake oven. The cake is small and plump, crab yellow in color, sprinkled with sesame seeds, and has a thin crust with lots of fillings.

Hanging oven biscuits

Mix the flour into dough, add alkaline water and knead well. Roll the cotton into thin rectangular slices, spread sesame paste on it, roll it into a round barrel shape, and pinch it into small pieces. Press the dough into a round shape with your hands, pinch off another small dough ball, dip it in oil, place it on the round dough, wrap it up, roll it into a peach, pinch off the dough at the edge, and press it into a one and a half inch round cake.

Minced meat biscuits

The imperial court cuisine of the Qing Dynasty was the result of a combination of the food customs brought in from outside the Great Wall by the Manchus and Shandong cuisine. Originally, Beijing's cuisine had no special features. When the capital of the Ming Dynasty was moved to Beijing, most of the chefs in the palace were from Shandong, so Shandong cuisine became popular in the palace. Since then, the palace cuisine has been mainly based on Shandong cuisine. Prepare ingredients: flour, sugar, lean pork, salt, pepper, sesame and vegetable oil in appropriate amounts.