Red sugar cake

By VicentaLakin

Red sugar cake
One of the squares that was stored many years ago, looking at it once, and remembering it again on Saturday, was taken care of, and the first one was taken out, and the first one was taken without a chance to take a picture at night. It's better to eat it while it's hot and soothing, and don't worry about coming out when it's mixed with flour。

Recipe Recommendations

  • flour 250 grams
  • boiling water 160 grams
  • lard 40 grams
  • brown sugar 60 grams

Steps for Red sugar cake

  • 1
    And the flour from the noodles fell into the container。
  • 2
    (b) Wrecking to the water into the container and mixing to the form。
  • 3
    Lives the face into a noodle, covers it up, wakes up for half an hour。
  • 4
    40 grams of soy sauce and 80 grams of flour。
  • 5
    Add pig oil to the pot and melt。
  • 6
    After full melting, the flour will fall in the heat, evenly boiled, and the fire will be shut down。
  • 7
    On the board, the powdered and adhesive skin was sprayed into about 3 mm thick。
  • 8
    The soufflé was spread evenly on the skin。
  • 9
    Start at one end and keep your mouth shut。
  • 10
    We'll split the rolls evenly into eight。
  • 11
    Take a piece。
  • 12
    Put both ends of the seal down with your hands。
  • 13
    They're all sealed, and they're covered with a film for about 10 minutes。
  • 14
    Make red sugar 60 grams of red sugar and 20 grams of flour。
  • 15
    Make red sugar 60 grams of red sugar and 20 grams of flour。
  • 16
    Take a noodle, Ping。
  • 17
    Put it in the red sugar
  • 18
    Wrap it up like a bun。
  • 19
    Packed and red sugar cake。
  • 20
    When it's packed, you press it with your hands, and you fold it into pancakes. It'll be easier if you pack it first。
  • 21
    Good red sugar cake. Put it on both sides。
  • 22
    About four to five minutes。

    • Red sugar cake Make Tips

    One better eat the pie while it's hot, soaky and soft, especially good, and make a little fire in the pot for a few minutes. The water I have here is the water that comes out of the open bottle, not necessarily just burned. It's the same without a pan with a flat pan, and it's recommended not to use the oven, which can easily absorb too much water during the course of the oven, and the cakes that are baked are always too dry. Four, it's going to be a little thicker in the most branded process。

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