Sugar cake, we have done noodles before, but some friends feel troublesome as soon as they hear the noodles, so today we share a small sugar cake that does not need noodles, hot noodles small sugar cakes, layered, outer and soft inside; put it for a while, the small cake will become softer.
1. Why is it soft to make cakes with hot noodles?
This is because the hot noodles are used to blanch the gluten with boiling water, and some of the starch in it is blanched and gelatinized, thereby reducing the hardness of the flour. So the higher the water temperature and the more boiling water, the softer the finished product will be. However, if the water is too much, the finished product will also appear sticky teeth. In addition, it is best to use medium gluten flour for hot noodles, not low gluten flour.
2. How much water is appropriate for scalding noodles?
The general ratio is about 1:0.6 (This value is only summed up by Dou Ma according to her own many operations, and there is no professional verification, only for reference Oh!) But sometimes in order to make the noodles more chewy, they will first blanch the noodles with hot water, and then add an appropriate amount of cold water to make the noodles. The one we share today is all the hot water added.
【Ingredients】:
Dough: 330g of flour, about 200g of hot water, 8g of cooking oil
Puff pastry: flour, cooking oil to taste
Sugar filling: brown sugar or sugar, flour to taste
【Directions】:
1, add boiled hot water to the flour, stir while adding Oh, stir into a thick flocculent on the same;
Add two more scoops of cooking oil for a total of about 8 g
Knead together to form a dough
The kneaded dough is very soft, but it can also make "three lights"
Tips: 1, the amount of hot water marked by the mother of the beans is for reference only, if you can't grasp it, it is recommended to add it multiple times, stir it and then continue to add water, so as not to add too much water; 2, in short, the more boiling water is added, the softer the dough, and the softer the finished product will be; but because we have to roll out the dough later, we can't make the dough too sticky, otherwise it can't be rolled out 3. Why do you want to refuel? The oiled dough has better ductility, which means more toughness
2. Adjust the puff pastry: flour + cooking oil, adjust into a thick oil crisp
Add the right amount of flour to the white sugar and brown sugar, stir well and make a filling
The filling wrapped in the cake is not easy to leak, but when eating, it can also avoid the sugar filling from flowing out at once and burning the mouth
3. Put the dough made in front of you on the panel and roll it into a dough sheet;
Spread a layer of puff pastry evenly on the back of a spoon on the dough;
Roll up;
4. Cut the rolled dough into small pieces;
Take one of the small pieces, stretch out on all sides of the hands, concave in the middle, and put in the sugar filling;
Sealed, wrapped up;
When wrapping, it is best to put the side puff pastry inside
5, electric cake bell brush oil preheating,
Put in the small pie balls made in the previous step and press the flat pie with your fingers to form a small cake
Cover and fry until golden brown on both sides
The small cake that is made, take out and eat it, the outer layer is crisp, the inside is layered, soft, the middle is sweet, and it will not be particularly sweet, the small cake will become softer after a while; when it is placed for too long, it will become slightly hard, heat it up, and recover immediately.
Bean mom, love pastries, snacks, snacks, if you also like, remember to pay attention to me! Your attention is my biggest motivation!