Ingredients
Flour ( 500 grams ) | Brown sugar ( 100g ) |
Vegetable oil ( 200g ) | Peanuts or other dried nuts ( appropriate amount ) |
Water ( appropriate amount ) | Cooked sesame seeds ( handful ) |
How to make brown sugar meringue cake
1. Prepare the ingredients according to the recipe.
2. There are three ingredients for making brown sugar puff pastry, one is water and oil noodles; The second is the pastry noodles, and the third is the brown sugar filling.First make the water-oil noodles, take two-thirds of the flour and one-third of the vegetable oil, add an appropriate amount of warm water to mix into a softer water-oil noodles, and set aside to wake up for more than half an hour.
3. Use this time to make the filling.Add 3 tablespoons of oil to the brown sugar and add chopped peanuts.Mix with cooked sesame seeds.
4. Set aside 2 to 3 tablespoons of oil for pancake frying, and the remaining oil and Mix the noodles into puff pastry.
5. Roll out the water and oil dough into a thick sheet in the middle and thin around the edges
6.Put the pastry noodles in the middle
7.Turn the pastry up on all sides to wrap it up
8. Press and slowly spread it out, fold it into three folds, roll it out again, and fold it into three folds again.At this time, the dough already has 18 layers.
9. Roll it out into a large piece, and then roll it up from one side.
10.Cut into trapezoids
11.Press down from the small side and roll it out into a pie crust
12.Put in the filling
13.Press the mouth and roll it into a cake shape.At this time, the number of layers in each cake has reached more than 200.It can be seen from the picture that the raw cake dough has become crispy and crumbled.
14.The cakes are all rolled out
15. Brush the pan with oil and fry over low heat until golden brown on both sides, about six minutes.
16.The soft sugar cake is out of the pan
17.Take a bite and leave a fragrant taste in your mouth.
Tips
When wrapping the pastry, the middle of the water-oil surface must be thicker, otherwise the skin will easily break and reveal the pastry when rolled out.When shaking it out, you also need to turn it over on both sides and roll it back and forth, otherwise it will break easily.
Be sure to use low heat when frying pancakes, otherwise the outside will be burnt and the inside will not be cooked yet.
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