Brown sugar crisp(hong tang su )

Brown sugar crisp

Introduction:

Production steps:

Step 1: it is divided into two parts. First, make the ingredients of the oil skin. Mix 100g flour, baking powder, milk, 5g butter, salt and sugar to form a dough. Let it stand for half an hour.

Step 2: the next step is to prepare pastry ingredients: 180g flour, brown sugar

Step 3: add 75 grams of butter and 25 grams of vegetable oil to the pastry

Step 4: knead the raw materials of the pastry into flocculent

Step 5: roll the pastry into a rectangle, pour the pastry material into the pastry and roll it evenly. Then fold 1 / 3 of the dough upward, fold 1 / 3 of the other end downward, roll it flat again, fold it the same as before, roll it flat again, complete two folds, roll it into a rectangle of 0.5cm, wipe water on the surface, and sprinkle with cooked sesame.

Step 6: cut it into pieces and put it on the baking tray covered with tarpaulin. The oven temperature is 180 degrees for 20 minutes

Materials required:

Medium gluten flour: 280g

Brown sugar: 70g

Light cream: 80g

Sugar: 10g

Vegetable oil: 25g

Milk: 55g

Cooked sesame: 20g

Baking powder: 2G

Salt: 1g

Note: 1. If you have time, you can turn brown sugar crisp over during baking. 2. Full of brown sugar when eating, and crisp, I like it!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Hong Tang Su