How to make fragrant brown sugar cake

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  1. Prepare an appropriate amount of flour according to the number of cakes to be made, and add a small spoonful of salt to the flour when kneading the dough.

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  2. When kneading the noodles, use half cold water and half hot water, adding a little food during the process Oil.Blanching half of the dough can make the cake as soft as a yeast cake, or you can knead the dough directly with warm water.

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  3. The mixed dough will rise for 30 minutes.During this time, we can prepare it first Pastry.Take two tablespoons of flour, heat oil, pour the hot oil on the flour and stir evenly, the pastry is ready.Pastry is an important weapon to turn ordinary pancakes into puff pastry pancakes.The ghee I made was a little less oily, mainly because I was afraid it would be too oily.

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  4. After the dough has risen, take an appropriate amount and knead it into long strips, and cut it into small pieces.Just prepare it according to the size you like.

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  5. Roll the dough into a round shape and wrap the pastry like a bun.And roll into cylinder shape.The method of wrapping the pastry is not important, as long as it does not leak.
  This is the same method for making egg-filled pancakes.After wrapping, roll into pancakes and fry directly.There will naturally be big bubbles in the middle for filling with eggs.

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  6. Roll the long cylindrical strip wrapped in pastry into the shape of beef tongue, and roll it into the shape of beef tongue.It has the same shape as a Swiss roll.This step is mainly to fully integrate the pastry and flour.The purpose of rolling it is to make the cake have a crispy texture layer by layer.If you find it troublesome, you can ignore this step.

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  7. Let the rolled strips rest for ten minutes, covering the period with plastic wrap to prevent Dry skin, because the pastry flour will dry out quickly.

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  8. During the proofing time, we can make the brown sugar filling.Mix two spoons of brown sugar, half a spoon of flour, and a little oil (I used olive oil, so the color is darker).The flour is used to prevent the brown sugar filling from flowing out and scalding the mouth, but I like the feeling of sugar flowing out, so I add less.Depending on personal preference, you can also replace it with white sugar.

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  9.Ten minutes later, take the dough roll, roll it into a ball, wrap it with brown sugar filling, wrap it and press it Just flatten it into a round shape.

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  10.The small round cakes to be baked should also be covered with plastic wrap to prevent dry skin.

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  11.Preheat the oven, apply a layer of water on the dough, moisten it, 180 degrees Bake for ten minutes, flip and bake for another ten minutes.

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  12. Pay attention from time to time when baking.Each oven has different power to prevent sugar from flowing out of the oven.Dry.I don’t have silicone paper anymore at home, but it’s better to use oil paper.Twenty minutes later, the fragrant sugar cookies will be out of the oven.