Sugar

1

The raw materials are ready, the amount of flour depends on demand and the water is warm. Here we go

2

With warm water and a soft face, it's been smooth for an hour。

3

Noodles are covered in thin skin, about 3 mm, and they are edible, purified, not much needed。

4

Roll the skin from the end, roll the bars. If you have more than three or four steps to complete。

5

The length of the roll is determined by the size of the pan and the size of the cake。

6

Raise the cut segment (yearly wheel up) and rotate it and press it in small groups。

7

A small amount of flour is mixed in the sugar, which is wrapped into the pressured face group, and is driven out of the air as far as possible, with tight seals。

8

Packed sugar packs are made of pasta on a dry panel, evenly pressed, not broken。

9

The bottom pan is oiled, the fire is lit, the bottom of the cake is slightly shaped and the oil is spilled。

10

It's a little yellow on two sides, and a little bit of the lid, so the cakes that come out of it are charred。

11

Turn it over in time, don't press pressure to prevent sugar from coming out。

12

It's a pot of cake in an easy-to-heat container, so it doesn't hurt the taste of the cake

Tip1: It is best to use warm water when kneading the dough, and keep the dough on the softer side~ Tip2: You can add a small amount of salt to the flour to increase elasticity~ Tip3: If you like, you can also use milk to make the dough for a subtle milky aroma~ Tip4: Add a little flour to the sugar filling so it is less likely to leak out when eating~ Tip5: When rolling out the dough, try to apply even pressure and keep dusting dry flour on both sides~ Tip6: You can take the flatbread out of the pan once it puffs up slightly; otherwise, the sugar will leak out if cooked too long~ Tip7: Don't be too impatient when eating, be careful, it's hot~