Brown sugar crispy cake(hong tang xiang su bing )

Brown sugar crispy cake

Introduction:

"Ever since I came into contact with baking and began to learn how to make cakes, I have been out of control. I feel the kind of step-by-step success. I feel very proud and confident at the same time. In recent days, I have been making sesame paste pancakes, crispy sugar pancakes, brown sugar crispy pancakes and so on. I feel more and more savvy. Before 2012, maybe many friends did not believe that I almost did not go to the kitchen. In the second half of last year, I saw my colleagues' sisters and their mothers often do this and that. I was especially envious. From then on, I will make up my mind to start from scratch. As long as you like it and work hard, there will be no failure. Nothing in the world is difficult for those who want to. Today's brown sugar crispy cake is my pleasure to share with you... "

Production steps:

Step 1: 260g of medium gluten flour, 20g of sesame paste, yeast dissolved in 210ml of warm water, 10g of corn oil to synthesize soft dough, rest for 30 minutes;

Step 2: mix 80g of medium gluten flour, 60g of brown sugar, 60g of corn oil and sugar pastry evenly, and freeze in the refrigerator for about 10 minutes;

Step 3: medium gluten flour 20g, brown sugar 60g, and good sugar powder (sugar and flour ratio is 3:1)

Step 4: divide the dough into about 40g each, about 12 dough. The separated dough is rolled round;

Step 5: take a portion of the roll and wrap it in the pastry;

Step 6: tighten the mouth after wrapping the pastry;

Step 7: close the mouth down and roll it into a cow tongue shape;

Step 8: Sprinkle the brown sugar flour evenly;

Step 9: roll up, pinch the two ends of the roll up, roll the smooth side up into a pancake shape, and brush honey water on the surface;

Step 10: stick white sesame;

Step 11: put in the baking pan and relax for 10 minutes;

Step 12: put in the middle layer of the oven and heat up and down 200 ° for 20 minutes;

Materials required:

Medium gluten flour: 360g

Warm water: 210 ml

Honey water: appropriate amount (surface decoration)

White Sesame: appropriate amount (surface decoration)

Sesame paste: 20g

Brown sugar: 120g

Corn oil: 70g

Yeast: 3G

Note: 1, due to the different flour and flour, please add or subtract water as appropriate, to the dough is soft as well, avoid the dough is too hard, baking will cause the finished product to dry hard. 2. The longer you roll it into a tongue, the better. The more layers you have. 3. The dough is not easy to be too thick.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Hong Tang Xiang Su Bing