The practice of sugar cake

The traditional Chinese pastry-Sugar Crispy Cake adopts the method of big package crisp, and the production process is simple and fast. The classic pastry fillings are fried flour, sugar and oil. Thin and round biscuits slowly expand in the high-temperature oven, crispy layer by layer, wrapped in traditional and classic sweet pastry fillings.

material

200g flour,120g water, 20g oil.

condiments

80g of sugar, 30g of oil, 80g of flour, sesame and egg liquid.

The practice of sugar cake

1. Spread 80g of flour on the baking tray, put it into the oven, set the oven at 175 degrees, and bake for 10 minute until it turns yellowish, without preheating the oven.

2. Pour the baked flour into a small bowl, add 80 grams of sugar and 30 grams of hot oil, and stir well to form the filling of the cake.

3, and oil skin: put 200 grams of flour and 20 grams of oil into a large bowl, slowly inject hot water 120 grams, and constantly stir.

4. Make a smooth and soft dough, cover it with a wet cloth and wake it for 30 minutes.

5, and crisp: 100 grams of flour and 50 grams of oil.

6. Roll out the skin and put the pastry in the middle of the skin.

7. Wrap it up.

8. Roll it into a big piece.

9. Roll it up and divide it into several equal parts.

10, take one, seal it, roll it flat, wrap it with stuffing and roll it thin.

1 1. Make them all in turn, put them on a baking tray, brush the surface of the cake blank with egg liquid (or syrup and milk) and dip them in sesame seeds.

12. Bake in the oven at 220 degrees for about 12 minutes.