When making pepper cakes, first prepare some low-gluten flour and pepper. Sprinkle the pepper directly on the flour and knead continuously, then after repeatedly pressing and shaping, place it in a pot. You can make pepper cakes by steaming or frying in oil. Adding a layer of crispy pastry on the outside will make the taste even better.

The taste of this recipe is between Chinese scallion oil cakes and Western bagels, crispy with a soft filling, with a crispy crust, filled with abundant diced ham and scallions inside. Because of the added pepper for seasoning in the filling, the surface is brushed with sesame oil to make the crust more crispy and delicious.

Ingredients

100 grams of high-gluten flour, 100 grams of low-gluten flour, 100 grams of rice lees yeast starter, 100cc of water, 15cc of salad oil, 1 teaspoon of salt, 1 teaspoon of sugar, a bowl of scallions, 4 to 5 slices of ham, 2 teaspoons of pepper salt, a little white sesame, and a moderate amount of sesame oil

Method

You can use 200 grams of all-purpose flour directly. If there is no natural yeast starter, you can adjust it to 250 grams of flour, with about 150cc of water (reserve about 20cc for adjustment), and then change to quick yeast 2 grams. Put all the ingredients in a bowl and mix with chopsticks to form a dough.

The yeast starter can be referred to here

Knead with hands until it doesn’t stick to the hands, cover with a damp cloth and let it rest for 10 minutes, then knead for about 30 seconds to achieve a smooth surface. Put it back in the bowl, cover with plastic wrap, and place it in a warm place at about 30 degrees for the first 20-minute fermentation.

Prepare all the ingredients such as scallions and diced ham. After taking out the dough, sprinkle flour on the work surface and start to roll out a 30*30 cm skin. The thickness is about 0.6.

Apply a thin layer of sesame oil on top (be careful not to apply too much), sprinkle with chopped scallions and ham evenly, and finally sprinkle pepper salt from the palm.

Start rolling from top to bottom, roll it up after rolling, tighten the seal, roll it back and forth, and roll it into a strip about 40 centimeters long.

Cut into six equal parts, each about 6 to 7 centimeters wide. Then place the side up and flatten with the palm. Oil the baking tray.

Pressed into a round cake shape, undergo a second fermentation (30 degrees for 40 minutes). Preheat the oven to 210 degrees, brush with sesame oil and sprinkle with sesame seeds, then bake for 20 minutes. The aroma is overpowering, the crust is crispy, and the inside is moist and springy. Filled with abundant scallions and ham, seasoned with pepper and the fragrance of sesame.