A few brown sugar cakes as a staple food, save time and trouble and save the stir-fry, although it is not in line with the dietary structure, but it is okay to eat it once in a while.
There are many kinds of brown sugar cake methods, dead noodles, hair noodles, and half hair noodles, each with different tastes. What I'm going to make today is a multi-layer brown sugar shortbread with semi-hot noodles.
The multi-layered, as you can see from the picture, is layered and as thin as paper; brown sugar, the brown sugar filling wrapped in the middle, sweet and particularly attractive; crisp, referring to the crispy outer skin, soft inner layer.
To achieve such a point, it is not difficult to do so. The method I use, the amount of oil is slightly more than the usual amount of flaky cake, is to make the skin crispy; if you don't want so much oil (because there is oil in the oil crisp), you can also use the traditional method of brushing the oil on the outer skin of the flapjack, then from the outside to see the ordinary flapjack is no different, but after biting open, you find that "there is no hole in the sky".
Long story short, come with me to make this delicious brown sugar shortbread, you can eat two without stir-frying.
【Ingredients】 200 grams of medium gluten flour, appropriate amount of hot water, appropriate amount of cold water, 30 grams of vegetable oil for puff pastry, 20 grams of medium gluten flour for puff pastry, 50 grams of brown sugar
【Production】
1. Prepare the ingredients: medium gluten flour, hot water above 80 degrees Celsius and cool water at room temperature, brown sugar, vegetable oil;
2. Divide the flour into two parts, one of which is poured hot water and stirred into a flocculent; the other flour is poured with cold water and stirred into a flocculent; and the two kinds of flour are stirred together;
3. Knead into a soft dough without dry powder, cover and use for 30 minutes;
4. Take a small bowl and pour an appropriate amount of flour, heat the vegetable oil until it is about to smoke, leave the heat, let it dry for 10 seconds, pour it into the flour, mix it into a puff pastry batter, and scoop it up to form a thick yogurt;
5. Mix a little flour in the brown sugar and crush the large pieces of brown sugar;
6. Roll out the dough into a rectangular dough sheet about 1 mm thick;
7. Spread the puff pastry evenly on the dough sheet and leave it white on all sides;
8. Roll from one side to the other, pinching tightly at the seal;
9. Divide the roll into 4 equal parts and poke both ends into the roll to prevent oil leakage;
10. Loosen the roll for 5 minutes, seal upwards, roll out into oval dough slices, and add an appropriate amount of brown sugar flour mixture;
11. Wrap tightly like a bun and roll out into a round cake with a diameter of about 10 cm; several dough blanks are completed in turn;
12. Pour the right amount of oil in the pan, put the dough into the pan, burn the sides until golden brown, and bulge a large bun in the middle to get out of the pan.
1. The amount of oil and flour in the puff pastry is for reference only, and can be adjusted according to the amount of dough used; the method of puff pastry is suitable for a variety of flapjacks, if brown sugar is removed, salt can be added to the puff pastry, that is, salty puff pastry, and the cake that is baked is salty;
2. Mix a little flour in the brown sugar to prevent the syrup from spilling and causing waste; the freshly baked sugar cake is a little hot, and it is anti-scalded when eating.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, once an English teacher for 18 years, and now ACI International Registered Nutritionist, a house cook, gourmet self-media, multi-platform special food original author, health manager, and aci international registered nutritionist. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#Eat in Beijing ##糖饼的做法 #