Crisp candy cake

Crisp candy cake

Introduction:

"Ever since I came into contact with baking and began to learn how to make cakes, I have been out of control. I feel the kind of step-by-step success. I feel very proud and confident at the same time. In recent days, I have been making sesame paste pancakes, crispy sugar pancakes, brown sugar crispy pancakes and so on. I feel more and more savvy. Before 2012, maybe many friends did not believe that I almost did not go to the kitchen. In the second half of last year, I saw my colleagues' sisters and their mothers often do this and that. I was especially envious. From then on, I will make up my mind to start from scratch. As long as you like it and work hard, there will be no failure. Nothing in the world is difficult for those who want to. I'd like to share with you today's crisp candy cake... "

Production steps:

Step 1: 260g of medium gluten flour, 10g of milk and yeast are dissolved in 210ml of warm water, 10g of corn oil is used to synthesize softer dough, and the dough is still for 30 minutes;

Step 2: mix 80g medium gluten flour, 60g fine granulated sugar, 60g corn oil and sugar pastry evenly;

Step 3: 20g medium gluten flour, 60g fine granulated sugar and good sugar powder (the ratio of sugar and flour is 3:1)

Step 4: divide the dough into about 40g each, about 12 dough. The separated dough is rolled round;

Step 5: take a portion of the roll and wrap it in the pastry;

Step 6: tighten the mouth after wrapping the pastry;

Step 7: close down and roll it into a tongue

Step 8: Sprinkle sugar flour evenly;

Step 9: roll up;

Step 10: knead the two ends of the roll up again;

Step 11: roll the smooth side up into a pancake shape, and brush the surface with honey water;

Step 12: stick white sesame;

Step 13: put in the baking tray to relax for 10 minutes, put in the middle layer of the oven, heat up and down 200 ° for about 20 minutes;

Materials required:

Medium gluten flour: 360g

Warm water: 210 ml

Honey water: appropriate amount (surface decoration)

White Sesame: appropriate amount (surface decoration)

Fine granulated sugar: 120g

Corn oil: 70g

Milk: 10g

Yeast: 3G

Note: 1, different flour and flour, please add or subtract water, to the dough is better, avoid baking will cause the finished product dry hard. 2. The longer the tongue, the better, because there are many layers. 3. Don't roll the pancake too thick. It's about 1cm.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor