The simplest way to make sugar cakes, no dough is not wake, all of them are hollow, and the delicious sugar does not flow out

Today I will share with you the practice of a home-cooked sugar cake, no need to make noodles, no need to wake up, time-saving and labor-saving, soft and multi-layered and delicious, not hard when cool, sugar filling does not flow out, the method is super simple

[Ingredients required]: 300 grams of plain flour, 15 grams of cooking oil, 30 grams of sugar, a little black sesame seeds

【Steps】

First, we first pour 300 grams of ordinary flour into the bowl, use chopsticks to separate from 1/3 of the place, 2/3 of the flour is scalded with 200ml of boiling water, and the other half of the flour is mixed with 60ml of cold water.

2. After stirring into a flocculent dough, add 15 grams of cooking oil, and knead it into a soft and smooth dough for later use.

3. Now let's mix a sugar filling, pour 30 grams of sugar, 15 grams of flour, a little black sesame seeds (cooked) into the bowl, add a spoonful of flour to the sugar, and the sugar cake and sugar filling will not flow out, stir evenly and set aside.

Fourth, take out the dough just kneaded, move it to the panel and knead it twice, knead it into a long strip and press it flat by hand, roll out the rolling pin into a large rectangular sheet with a thickness of about 2-3mm, and after rolling, smear a layer of cooking oil on the surface and sprinkle a layer of dry flour, which will help the cake to come out of the layer.

5. Roll it up from one side, and then divide it into dough of equal size, knead and seal the two ends of the dough with your hands, and then press it into a thick dough with a thick middle and thin edge by hand, wrap it with the adjusted sugar filling, and close it like a bun.

Sixth, the wrapped raw embryo, the front and back sides of the flat by hand, so that the thickness is more uniform, press into a cake shape.

Seventh, the electric baking pan preheat the oil, one by one into the prepared raw embryo, cover the lid and burn for three minutes, after the time is up, turn over and continue to burn for two minutes, the pie made by the hot dough is particularly easy to cook, turn the dough twice and basically cook, burn until the pie crust is slightly bulging, and the two sides can be golden out of the pot.