Better than bread, simpler than bread, dough sweetbread, home-cooked and healthy food......

It is often said that the simplest is always the most classic. Today I use the simplest method to make a small sugar cake, the taste is a bit like bread, even more delicious than bread, the method is much simpler than bread, the simple flavor is mixed with the sweet taste of sugar, with four summary that is:Soft and sweet, adults, children and the elderly love to eat, in line with the dietary preferences of three generations of a family, the noodle food is easy to digest, it is really suitable for all ages, and everyone loves a pasta.                                        

Dough cake: 300 grams of plain flour, 3 grams of yeast, 180 grams of lukewarm water.

300 grams of flour, 180 grams of lukewarm water, 3 grams of yeast, stir into a dough flocculent, knead into a smooth dough, now the temperature is high, the fermentation speed is naturally improved, no need to add sugar to promote yeast fermentation.

Sealed and fermented until twice the size, plump and round, and bulging.

Inside the dough is a fine honeycomb structure, indicating that the dough has been successfully fermented. If you increase one point, it will be excessive, and if you subtract one point, it is not enough, Huang Po sells melons and boasts.

Take out the fermented dough, knead it evenly and exhaust it, roll it into long strips, divide it into evenly sized dough agent, and set aside all the dough. I prefer the small and delicate type, which is divided into 12 portions, and the amount of dry flour in each serving is about 25 grams, so you can operate according to your preferences and habits.

Put 1 tablespoon of flour and 2 tablespoons of sugar in a bowl, stir well and set aside. The ratio of flour to sugar is 1:2, and the sugar solution added to the flour has a certain consistency, preventing its fluidity. In order to avoid the trouble of storing the leftovers, you can do it a little less visually, do it while using it, and do it again if you don't have enough.

Take a dough agent, roll it out first, then roll it into a dough sheet with thick middle and thin edges, put in an appropriate amount of white sugar filling, and close it with the technique of wrapping buns. Be sure to tighten the mouth tightly to prevent the sugar solution that melts during branding from being exposed.

Roll it into a cake shape again, roll it on both sides, roll it out a few times on one side of the mouth, and roll it a few times less on the other side, so that the thickness of the dough on both sides is the same as possible. Line up and do it all.

Preheat the pan and brush the oil, according to the principle of first come, first served, the first baked cake is put into the pot first, because when making the later cake, the first one also rises for a few minutes. The whole process is seared over low heat.

Stir-fry until the surface is discolored, the bottom is colored and set, and the top is turned over. Bake until both sides are golden, the middle of the cake is bulging, press and quickly rebound the cake to cook.

Put it on a plate and stack it, you can look at it from a distance or up close, the size of the cake is uniform, the sides are golden brown, the edges are white, and you will have an appetite when you look at it. Something delicious doesn't have to look good, but a look at something good makes people want to eat it.