Hollow sugar cake, take a big bite while it is hot. It tastes crispy with sweet sugar juice, full of happiness.-You Are Foodie

By Florence
78

Hollow sugar cake, take a big bite while it is hot. It tastes crispy with sweet sugar juice, full of happiness.

This hollow candy cake dessert has just come out of the oven. Take a big bite while it is hot. It is crispy and sweet with sweet sugar juice. The sweet and warm taste will give people an invisible sense of healing and happiness.

Main Ingredients

1. Remember to pinch the stuffing tightly at the beginning of filling, otherwise the air will leak and the stuffing will not bulge.2. Medium gluten flour is the common flour used to make dumplings and steamed buns. High gluten flour and low gluten flour are not recommended.3. You can also use a non stick pan and add a little oil to open it and fry it over a medium low heat. First, bake it until the bottom is shaped, then turn it over, and then turn it over after it is shaped. In this way, you can turn it back and forth many times. The surface is yellowish and bulging. It is OK after it is cooked. Those who like crisp taste can fry it over a low heat for a while.

Step 1 . First take 150g medium gluten flour and add 80g boiling water.

Step 2 . Stir well with chopsticks.

Step 3 . Add 10 grams of edible oil.

Step 4 . Knead it into smooth dough by hand.

Step 5 . Cover with plastic wrap and relax at room temperature for 20 minutes.

Step 6 . When the dough wakes up, let's make stuffing, 25 grams of white granulated sugar and 7 grams of medium gluten flour. Mix well and set aside.

Step 7 . Prepare a little sugar water for coating on the surface. Take 7g of white granulated sugar and add 25g of water. Mix it evenly and put it aside for standby.

Step 8 . Divide the relaxed dough into 4 pieces evenly and knead them round for standby.

Step 9 . Roll the dough into long strips, and put the prepared sugar filling in the middle.

Step 10 . Pinch both sides to the middle to close the mouth. Don't leave air in it when closing the mouth, otherwise it will be inconvenient to roll it out again.

Step 11 . Turn it upside down, roll it long and thin with a rolling pin, roll it gently, and be careful not to break it.

Step 12 . Roll thin and put it on the baking pan with the mouth closed, and evenly coat it with a layer of sugar water.

Step 13 . Sprinkle a layer of sesame seeds evenly.

Step 14 . Preheat the oven at 230 ℃ in advance, bake for about 10 minutes, and the sugar cake will bulge, and the surface will be crisp and golden.

Step 15 . Take a big bite while it's hot. It's crispy and sweet with sugar juice. It's full of happiness.

Step 16 . Sweet and crisp, very delicious, simple and easy to use.

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