[Suzhou cuisine] osmanthus wine cake-You Are Foodie

By Elva
58

[Suzhou cuisine] osmanthus wine cake

Main Ingredients

Powdered Milk 50 g
High powder 1150 G

Auxiliary Ingredients

1. kneading does not need to reach the expansion stage.2. heat the whole process with low fire.3. leave space when putting the cake germ, otherwise it will stick together.4. this dough is not suitable for making bread.

Step 1 . Wet raw materials.

Step 2 . Dry raw materials.

Step 3 . Knead all the ingredients into a smooth dough by the post oiling method.

Step 4 . Wake up 1 hour, the dough did not rise to twice the size, it doesn't matter.

Step 5 . The exhaust gas is divided into 50 grams of small dough.

Step 6 . Round it, roll it into a circle, and put it in bean paste or other jam. I made two kinds, one is bean paste, and the other is homemade pineapple jam.

Step 7 . This is filled with bean paste.

Step 8 . This is caused by pineapple. Homemade pineapple stuffing!

Step 9 . Wrap it, pinch the closure tightly, and place the closure downward.

Step 10 . Heat the pan over a low heat, without oil, put in the cake germ, cover and bake.

Step 11 . Turn over after one side is burnt yellow, bake until two sides are burnt yellow, and then take it out.

Step 12 . Ready, take advantage of the heat!

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