Red sugar cake
By VicentaLakin
The best pasta in the summer, sweet and soft, delicious and simple, smells better than buns。
Recipe Recommendations
- flour 300g
- brown sugar 80g
- dry yeast 3g
- water 170ml
- white sesame 1 scoop
- sweet fragrance
- melting
- several hours
- ordinary
Steps for Red sugar cake
1
The flour, dry yeast and water are all fed into larger basins and are then roughly mixed into stylish form with chopsticks。
2
Flour is rubbed with hands into a smooth, non-skinned face, and then a layer of oil is painted on the basin, covering it with a fresh membrane and hair for about an hour。
3
It'll be twice as big as the pasta
4
prepare for the decoys, which are mixed with 80 g red sugar, 50 g flour and a spoon of white sesame。
5
When the dough is fermented, a layer of dry flour is placed on the panel, and then it is moved on to the panel, with a hand-stamp of about two to three minutes, and the air in the section is discharged, and it is then drawn into a thin, even strip。
6
Cutting the face with a cutter into a small, even-sized agent can cut about 12 or so
7
With a cane, the agent is condensed into a slightly thick middle, with a thin surrounding skin, and then placed in the middle with an appropriate amount of red sugar
8
Packing the material like a bun into the skin, then pouring the mouth over and turning it into a pie with a cane, and the other agents working on it. When all the red sugar cakes are ready, the skin-covered membrane is re-emerged for about 15-20 minutes, and the red sugar cakes are re-emerged for softer tastes。
9
When the red sugar cake is ready, the pre-heat pan, with a little fire, does not have to refuel, allows the red sugar cake to be branded on the surface and continues to be branded on the other side
10
It's fine to make red sugar cakes yellow on two sides
11
It's finished