Sesame Seed Cake

Sesame Seed Cake

　　Sesame Seed Cake is a vegetarian food made primarily from special flour, vegetable oil, sesame seeds, and tianzhong grass. It dates back to the Eastern Han Dynasty and became a popular, convenient food item during the Tang Dynasty. Legend has it that during the An Lushan Rebellion, Emperor Xuanzong of Tang and his beloved Yang Guifei fled to Xianyang and bought Sesame Seed Cakes to stave off hunger. The famous poet Bai Juyi was also fond of this delicacy. It is characterized by its crispy, oily aroma, moderate saltiness, and rich nutrition.

　　Ingredients: 500g flour, 5g fine salt, 150g cooked lard, 5g prickly ash powder, 15g egg white (makes 10 cakes)

　　Preparation method: Take 350g of flour, mix with cooked lard, fine salt, and prickly ash powder to make the crisp dough. Separately, mix the remaining 150g of flour with water to form the wrapper dough. Divide into 10 small pieces, roll each out into a sheet, wrap in the crisp dough (small puff method), then fold and roll twice. Shape by hand into round cake bases. Brush each base with a layer of egg white, coat with a layer of sesame seeds, and bake in an oven until both sides are golden brown.

　　Nutritional value: The sesame seeds are rich in Vitamin E, which helps nourish blood, moisturize the intestines, delay aging, nourish internal organs, strengthen bones and muscles, and boost energy.

　　Snack characteristics: Crispy, oily aroma, moderate saltiness, rich nutrition—suitable for all ages.