First of all, let's talk about the difference between fire and baked cakes. Strictly speaking, those with sesame seeds are called baked cakes, and those without sesame seeds are called fire-burned. The former is mostly baked, while the latter is mostly baked, or half-cooked and then baked. But now, it seems that the distinction between the two is not so clear in terms of title, production method or appearance.

The representative works of fire are sugar fire and blanket fire. Baked with sesame paste, brown sugar, sesame oil and dough, the sugar fire is sauce red, the skin is crispy, and the inside is moist and soft, similar to a more solid fat cake. It is a completely different flavor, and many people may even confuse it with potstickers, fried dumplings, and raw fried dumplings at first glance. Roll out the noodles, put them in the stuffing and soup cubes made with sea cucumber, shrimp meat, and fat and lean pork, fold them into long strips, put them in a frying pan and fry them until golden brown, and then serve them on the table.

For the crunchy texture, the pancakes are also put into the oven to be trained. Different from fire, the inner part of the baked cake is clearly layered and the tendon is sharp. Sesame sauce baked cakes are definitely the favorite of Beijingers, usually bought at a minimum of 20, carried back and hoarded to eat slowly. A well-made sesame sauce baked cake cannot be sticky, and the proportion of sesame sauce is very important; When mixing noodles, you should add ground pretzel and cumin to make the fragrance more layered, noisy and palatable, and moderately salty, so that it can be called a perfect sesame sauce baked cake.

 

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