How to make oil-free brown sugar dough cake

• 1.500 grams of flour
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  2.Dissolve the yeast powder with some warm water

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  3.Pour the yeast water Pour into the dry noodles, mix well with chopsticks, and add the remaining warm water little by little.Because the water absorption of flour is different, do not add it all at once.When making dough cakes, I prefer the dough to be softer.I use The amount of water is relatively large, and you can adjust it according to your own preferences.

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  4. Knead the dough well, cover it or seal it with plastic wrap, and put it in Wait for fermentation in a place with a higher temperature.In winter, you can place it near a heater or under the sun, preferably above 30 degrees

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  5.It can be used after the dough has fermented to 2.5-3 times its size.As shown in the picture, it is best to poke a hole with your finger so that the dough does not collapse.If the dough is over fermented and smells sour, you can mix 1-2 grams of baking soda into the dough to neutralize the sourness.Pay attention to kneading the dough evenly.

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  6. Mix an appropriate amount of brown sugar into part of the thin noodles to make the filling.

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  7. Knead the dough evenly and divide it into equal-sized balls.The size of the dough can be adjusted as desired, it only affects the size of the baked cake.

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  8.Roll out the dough

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  9.Pack in an appropriate amount of brown sugar, not too much, feel free to adjust according to personal taste.

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  10.Wrap it up and close it

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  11. Roll it into a cake.The dough will not be too thin.

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  12. Fry over low heat until both sides are browned and ready to serve.Please ignore the uneven pancake I rolled out.

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  13. No oil is added, so the appearance is not very good, but the taste is good.