sugar shortcake
It's getting cold, so I want to eat something hot and fragrant. It's like my favorite old Beijing sesame sauce fire, I can't wait for it when I think about it. But thousands of miles away, sesame paste fire is impossible to eat. Why don't you try your best and make a sugary shortcake with crispy skin and fragrant filling to relieve my craving.
Recipe Recommendations
- medium-gluten flour 1 cup
- fried noodles 1/3 cup
- warm water 1/2 cup
- oil 2 tablespoons
- sesame paste 2 tablespoons
- brown sugar 1 tablespoon
- sweetening
- fried
- three-quarters of an hour
- ordinary
Steps for sugar shortcake
1
Add warm water to the flour a little bit, stir while adding water, and start kneading the dough to form a slightly soft dough, and simmer at room temperature for 40 minutes.
2
Mix sesame paste and oil and mix well.
3
Spread 1/3 cup of flour on a plate, microwave over medium heat for 5-7 minutes, take out every 2 minutes and turn to heat the flour evenly. Until the flour is slightly yellow and has a flour aroma.
4
Mix 1 and 2 thoroughly. Adjust the crispy oil to maturity, and add more oil if you like a softer taste.
5
Roll out the dough into a dough sheet about 1.5 mm thick.
6
Spread the cooked pastry evenly on the dough. If you don't add too much oil, you can use a rolling pin to roll the cooked pastry into the dough. Roll up the dough from bottom to top along the narrow end.
7
After rolling into a cylindrical dough stick, grab both ends of the dough stick with both hands, gently pull it into a long strip, and close the ends.
8
Pan the noodles tightly, and press gently on the side.
9
Compact and flatten the cooked dough with your hands. It is best not to use a rolling pin to avoid rolling out.
10
Sprinkle brown sugar on the flattened crust.
11
Roll it into a small noodle stick from one end. The rolling method here is the same as above, but because the cake is already filled with ingredients and can easily break, so be careful. After rolling, grab the dough stick with both hands and gently pull it into a long strip.
12
Repeat the burrito movements of 8-9, rolling the noodles into cakes starting from one end. Cover with a damp cloth and allow to soak at room temperature for another 15-20 minutes.
13
The cured cake is shaped slightly and pressed thinner to make it more crispy. It is recommended to press with your hands. It is easier to control the strength and will not break the cake.
14
Brush the pan with a thin layer of oil and turn on low heat. Put the cake into the pan and fry slowly over low heat, for about 5-8 minutes on one side. Fry it slightly brown and change to the other side. Gently rub the cake with a flat spatula during the process so that the cake will be more crispy.