[white sugar cake]-You Are Foodie

By Scott
60

[white sugar cake]

I cooked lard and wanted to make egg yolk pastry. When I saw this white sugar pastry, I wanted to practice my hand first. The result was unexpectedly delicious. The crispy one was not wanted. You must hold the crispy cake in one hand and connect the other hand to your chin. Otherwise, the crispy cake would fall everywhere, especially crispy and sweet.

1. Flour is different, water absorption is different, and warm water used for oil skin is gradually added.2. The baking temperature is adjusted according to your own oven.3. Bake until the color is satisfactory and cover the surface with tin foil.

Step 1 . Mix and knead all the materials in the oil skin into a smooth dough, wrap it with plastic wrap, and relax for 15 minutes.

Step 2 . Mix the pastry materials into a ball.

Step 3 . Divide the pastry and pastry into 8 equal parts (the pastry forgets to take photos).

Step 4 . Take a piece of oilskin and flatten it into a circle. Wrap the oilskin around the pastry and tighten the mouth.

Step 5 . Cover all wrapped dough with plastic wrap and relax for 15 minutes.

Step 6 . Take a piece of loose dough and roll it into an oval shape.

Step 7 . Roll up.

Step 8 . Roll up all the plastic wrap on the back cover and relax for 15 minutes.

Step 9 . Roll it into an oval again.

Step 10 . Roll up.

Step 11 . Roll up all the plastic wrap on the back cover and relax for 15 minutes.

Step 12 . Take a piece of dough, press the middle with your fingers, and pinch both ends towards the middle.

Step 13 . Then roll it into a circle, roll the edge thinner, and put the sugar into the tundish.

Step 14 . Roll a round cake with the mouth down.

Step 15 . Put all the rolled round cakes into the baking pan.

Step 16 . Brush the surface with egg liquid and sprinkle sesame seeds. Preheat the oven 180 degrees and bake in the middle for 20 minutes.

Step 17 . Finished product drawing

Step 18 . Finished product drawing

Step 19 . Finished product drawing

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