Hot selling in the Northeast Street -- crispy sugar cake
Step 1 . Weigh the raw materials of water oil skin: 200 grams of flour, 45 grams of vegetable oil, 130 grams of water.
Step 2 . Mix the water and oil skin raw materials, and form a smooth dough.
Step 3 . Weigh the ingredients of pastry: 120g flour and 60g oil.
Step 4 . Mix the pastry ingredients together and rub them into a smooth dough (that is, rub the pastry).
Step 5 . Finishing into smooth dough
Step 6 . Roll the water and oil skins into large pieces, put the pastry into the water and oil skins, and wrap the pastry with water and oil skins.
Step 7 . Close it, knead it into smooth dough, and then press it flat.
Step 8 . Roll it into a large long piece, roll it as thin as possible, and then roll it from one end.
Step 9 . As shown in the figure, roll into a roll. Divide it into several portions (the portion of this noodles can make 8 small cakes, so I divided it into 8 portions).
Step 10 . Prepare white sugar, flour and edible oil, and start making white sugar stuffing. Put the raw materials of white sugar stuffing in a bowl and stir them evenly.
Step 11 . Take a dose and press it flat, roll it into a sheet, don't be too thin. Put the white sugar stuffing into it.
Step 12 . Start from one side and close it all. After closing it all, pull it hard to prevent the stuffing from being exposed during baking.. Press the pull flat.
Step 13 . Put the inlet face down on the chopping board and roll it into a round green billet.
Step 14 . Place the green bodies on the baking pan one by one, put them into the oven, preheat them at 200 degrees, put them on the fire, and bake them for five minutes first.
Step 15 . Take the unbaked pastry out of the oven and brush a layer of egg liquid.
Step 16 . Sprinkle with black sesame.
Step 17 . Bake for another 20 minutes, and then take it out in a few minutes.
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