How to make dough sugar cakes, how to make sticky sugar cakes?

I don't know if you have such a feeling that you don't want to eat anything in the summer and can't eat enough in the autumn. Maybe it's because the weather is getting cooler, and my appetite is much better, and I especially miss the small sugar cakes made by my mother when I was a child.

The small dough cake is fluffy and soft, sweet in taste, full of wheat aroma and fermented aroma, and the texture and taste are very good.

Compared with dead dough cakes, the dough cakes are easier to digest and better for our body, the skin is golden and crispy, the inside is soft and delicious, it is not hard when it is cooled, it is easy to digest, and it is suitable for adults and children.

Eating some sweet food once in a while, fluffy and sweet, can also make us feel better. The production method is also quite simple, friends who like to eat dough cakes, don't miss it, be sure to collect this dough cake method.

See how we do this

Prepare a small basin and pour in.

300 grams of flour, add 3 grams of yeast powder, 2 grams of sugar.

Stir with chopsticks and pour in.

In warm water not exceeding 40 degrees, stir into a dough first, then add a little vegetable oil, knead it into a slightly softer dough, brush a layer of vegetable oil on the dough to prevent the dough from drying, cover it with a lid and put it in a warm place.

Proofing for 1 hour.

The addition of white sugar has the effect of promoting the fermentation of flour. Add vegetable oil and dough to make the dough soft and fluffy).

Let's adjust the sugar filling.

Prepare a small basin and join.

40 grams of brown sugar, 20 grams of flour, 10 grams of black sesame seeds, stir well, make a filling for later use.

Adding flour can increase the viscosity of the sugar filling and avoid the brown sugar liquefiing and revealing the filling).

After an hour, the dough has risen to twice its original size.

Sprinkle flour on the cutting board, take out the dough and knead it several times with your hands to expel the air from the dough.

First, knead the dough into long strips, then form 6 equal dough pieces, knead into a small round dough, cover with plastic wrap, and continue to rise for 10 minutes.

After proofing, press it into a thin dough with your hands for later use.

Take a pressed dough, put the adjusted filling in the middle of the dough, make the shape of a bun, and then make the rest of the dough according to this method.

Then wrap the dough with the filling, gently press it into a thinner round cake, cover it with plastic wrap, avoid the dough from drying out, and let it rise again for 5 minutes.

Heat the electric baking pan, brush with a little vegetable oil, put the finished round cake, brush with a layer of vegetable oil, and cover the pot.

Allow the round cake to heat slowly.

After half a minute, turn it over, turn on low heat until one side of the dough is slightly yellow, turn it over and cook the other side.

Then stand up and continue to bake for another minute, turning the dough repeatedly, until the dough is golden brown and crispy on both sides, and the sugar cake is cooked.

Then put it out in a basket and it's ready to eat.

Well, this soft and sweet dough cake is ready, fluffy and soft, sweet and sweet, and the sugar heart does not dry.

Dough sugar cakes. Sweetness.

This dough cake often appears on the dining table at my house, which is easy to eat and easy to eat. I have loved to eat dough candy cakes since I was a child, probably due to the influence of my taste, and my little beauty is also very fond of eating them now. My family thinks it's better than steamed buns. Eat it in your mouth, and the more you chew, the sweeter it becomes.

Ingredients: 5 servings.

500 grams of flour.

Accessories. Yeast (dry) 3 g.

Appropriate amount of white sesame seeds.

320 grams of water.

Brown sugar to taste. Step 1

The yeast dissolves in water and kneaded with flour to form a very soft dough. Cover with plastic wrap and ferment to a warm place until it is twice as large.

Step 2: Adjust the brown sugar filling when the dough is made, generally the ratio of brown sugar to flour I use is 3:1, so that the brown sugar filling will not flow brown sugar liquid and will not dry when the cake is baked. (I have leftover white sugar in the brown sugar filling this time, and I'm afraid of wasting it, so I put it inside, so I look at some small white sugar cubes).

Step 3: Knead the dough well, roll it into long strips, and cut it into evenly sized pieces.

Step 4: Take one portion and flatten it into a thin dough with a thick middle.

Step 5: Wrap the brown sugar filling like a bun, close face down, and press flat.

Step 6: Leave at room temperature for 10 minutes, brush the cake with a little water and sprinkle with white sesame seeds. Rub a little oil in the electric baking pan, put in the bran cake, cover and burn until golden brown on both sides. (My little beauty doesn't like a lot of oil, I apply very little oil).

Cooking skills. The dough should be soft when baking the cake, and the baked cake is delicious, so the amount of water added when mixing the dough can be appropriate, and it should be softer than the dumpling noodles.

1.To make sugar cakes, first of all, you need to make dough, put 600 grams of flour into a basin, then add 6 grams of dry yeast, 2 tablespoons of sugar, stir well, sugar.

2.Then knead the dough into a smooth dough, not soft or hard, cover with plastic wrap, and put it in a warm place to ferment until it is twice as large.

3.Next, let's make the sugar filling, use 3 tablespoons of sugar, 1 tablespoon of dry flour, and 1 tablespoon of sesame seeds in a bowl, stir well, and the sugar filling is ready.

4.Sprinkle the fermented dough with some dry flour, take out the dough, knead the dough again to exhaust, and then knead the dough into long strips and divide it into sizes.

5.Then knead each agent into a dough, then press the dough into a round cake, and then roll the dough into a crust with a rolling pin, and put some sugar filling.

6.Then close the dough like a bun, the mouth should be tight, not tight, easy to dew sugar filling when baking cakes, 7Then wrap the dough with the filling and then form a circle with both hands, then put it on the cutting board, press it into a cake with your hands, brush the dough with a little water, and sprinkle sesame seeds on the surface of the cake.

8.Rub a little oil on your hands and press the dough to a thickness of about 1 cm, and the sesame seeds will stick to the dough and the sesame seeds will not fall off when frying.

9.Brush the electric baking pan with a layer of oil, put in 3 cake blanks, brush the surface of the cake with a layer of oil, cover the lid, and heat it on both sides. If you don't have an electric baking pan with a pan, or a wok at home, you can make cakes, master the heat, and use medium heat to sea.

The easiest way to make dough cakes.

Sticky sugar cake is a traditional Chinese pastry that usually does not require the use of Piga Sofa noodles. Here are the general steps to make sticky sugar cookies:

Materials Required: Sticky rice flour: 500g.

Hot water: about 250 ml.

Brown sugar to taste.

Peanut flour (optional): To taste.

Production Steps:1Place the sticky rice flour in a large bowl.

2.Slowly pour in the hot water while stirring with chopsticks or a spoon until a homogeneous dough is formed. The dough should have some stickiness, but not too sticky.

3.Grasp the dough in your hands and roll it into a round dough.

4.Divide the dough into small pieces, each of which is about 30 grams.

5.Roll out each small piece of dough into thin slices, which can be thinned by gently pressing the dough with a rolling pin or fingers.

6.Add an appropriate amount of brown sugar in the middle of each sheet of dough.

7.Fold the edges in the middle and seal them so that the brown sugar is completely wrapped inside.

9.When you're done, take out the sticky sugar cake and sprinkle some peanut flour on the surface to add texture and beauty.

Precautions: When making sticky sugar cakes, you can adjust the amount of brown sugar according to your taste preferences.

The pan-frying of sticky sugar cakes should control the heat and avoid too high a fire or too high a temperature to avoid over-caramelization or frying sticky sugar cakes.

Sticky sugar cake is a traditional Chinese snack that is usually made from ingredients such as flour, sticky sugar, and sesame seeds. Here's how to make sticky sugar cakes that require the use of dough:

Ingredients: 500 grams of flour.

Muctose 150 grams.

Sesame seeds 50 grams.

200 ml of water.

Yeast powder 8 grams.

Sugar 10 grams.

Steps: Mix the flour and yeast powder together, slowly add water and stir until a dough is formed.

Place the dough in a warm place to rise, which will take about 1 hour until the dough is swollen and has many bubbles.

Sprinkle some dry flour on top of the dough, remove it and place it on a sheet sprinkled with dry flour, roll it out into thin sheets.

Mix the sticky sugar and sesame seeds together and sprinkle evenly on the dough sheet, rolling the dough sheet into a cylinder.

Cut the scrambler cylinder into small pieces and flatten it slightly to make a slimy candy cake shape.

Add an appropriate amount of oil to a frying pan and fry the muscilla until golden brown on both sides.

It should be noted that pure potatoes and sticky sugar cakes are a high-sugar and high-calorie snack that should be eaten in moderation. At the same time, it is necessary to pay attention to the heat control during the production process, so as to avoid the deterioration of the sticky sugar cake caused by frying or overheating.

1. Dissolve the yeast in water, add flour and knead well to make a soft dough. Cover with plastic wrap to make the dough rise twice as much;

2. Adjust the brown sugar filling well, the ratio of brown sugar to flour is 3 to 1, so that the brown sugar filling is not dry when the pancake is fried;

3. Knead the dough well, knead it into long strips, and cut it into small dough of uniform size;

4. Flatten the dough and roll it into a thin dough around and thick in the middle;

5. Wrap the dough with brown sugar filling, close the mouth downward, press flat, and the shape of the sugar cake is ready;

6. Cook the sugar cake at room temperature for 10 minutes, brush the cake with a little water, and sprinkle with white sesame seeds;

7. Rub a little oil in the electric baking pan, after the oil is hot, put in the sugar cake, and burn until the two sides of the cake are golden brown.