How to make meringue sugar cookies

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  1.Pour the flour into a large bowl, add dry yeast and stir evenly.

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  2. Add purified water and use chopsticks to stir into cotton wool and knead into a smooth dough.Cover the dough with plastic wrap and let it ferment in a warm place for about an hour.

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  3. After the fermented dough is deflated and kneaded evenly, roll it into a large thin disc shape.

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  4. Put one tablespoon of flour + two tablespoons of vegetable oil in a bowl, stir evenly to form a pastry.

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  5. Put 40 grams of brown sugar + 10 grams of cooked sesame seeds + 5 grams of flour in a bowl and mix well.Become brown sugar filling.

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  6. Spread a thin layer of pastry evenly on the rolled out dough.

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  7. Then roll it up from one side and pinch the two sides tightly.

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  8. Use a knife to cut even dough.

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  9.You can clearly see the cut surface, take a noodle agent and put it on one side Pinch the side cut surface tightly (to prevent the pastry inside from flowing out).Place the closed side down, as shown in the picture.

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  10. Then flatten it with your palms and use a rolling pin to roll it out into a bun wrapper.

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  11.Put in appropriate amount of sesame brown sugar filling.(Don’t put too much)

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  12. Wrap it like a bun, with the seam facing down.Press it down with the palm of your hand to form a round cake shape.

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  13. After everything is done, use a brush to apply a thin layer on the surface of the sugar cake.water and sprinkle with cooked sesame seeds.Cover with plastic wrap and rest for 15 minutes.

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  14. Brush the pan with a thin layer of oil and put in the sugar cake embryo.Cover and simmer over low heat.(The side with sesame seeds faces the bottom of the pot)

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  15.After three or four minutes, the sugar cake drums Fry the bottom until golden brown, flip and fry the other side.

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  16. Fry both sides until golden brown and serve.

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  17.A delicious meringue sugar cake is ready, the best one just out of the pan tasty.