Sweet scented osmanthus wine cake(su cai gui hua jiu niang bing )

Sweet scented osmanthus wine cake

Introduction:

Production steps:

Step 1: wet raw materials.

Step 2: dry ingredients.

Step 3: knead all the ingredients into a smooth dough.

Step 4: wake up for 1 hour, the dough doesn't double, it doesn't matter.

Step 5: split the exhaust into 50g small dough.

Step 6: round, roll into a circle, and put in bean paste or other jam. I made two kinds, one is bean paste, the other is homemade pineapple jam.

Step 7: it's made of bean paste.

Step 8: This is a pineapple trap. Homemade pineapple stuffing!

Step 9: wrap, pinch the necking, and place the necking down.

Step 10: heat the pan over low heat, put in the cake embryo without oil, cover and bake.

Step 11: turn over one side after it is burnt yellow, and bake until two sides are burnt yellow.

Step 12: ready, eat hot!

Materials required:

High flour: 1150G

Milk powder: 50g

Yeast: 10 g

Homemade wine: 811g

Egg: 1

Homemade sweet scented osmanthus: 250g

Old noodles: 150g

Butter: 97 G

Salt: 5g

Honey: 50g

Note: 1. Knead the surface not to the expansion stage. 2. The whole process is heated with small fire. 3. Leave space when putting in the cake embryo, otherwise it will stick together. 4. This dough is not suitable for making bread.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Su Cai Gui Hua Jiu Niang Bing