The dough sugar cake is the best to eat, it is soft and sweet, and it will not be hard when it is cold

First of all, prepare: 330 grams of all-purpose flour, 200 grams of warm water, 3 grams of yeast, 20 grams of sugar, and an appropriate amount of cooking oil.

The first step is to pour the flour into a container, add yeast, stir well, pour warm water in batches, stir with chopsticks while pouring, stir into a large cotton wool, knead it into a smooth dough, cover it with plastic wrap, put it in a warm place, and ferment until it is twice as large.

The second step, put oil in the pot, boil over high heat, put an appropriate amount of flour in the bowl, after the oil is hot, pour it into the flour, stir well with a spoon, and the thin puff pastry is ready, put it aside for later use.

The third step is to make a sugar filling, prepare a small bowl, put the sugar in it, add two spoons of flour, stir well, the sugar filling is ready, and put it aside for later use.

The fourth step, after the dough is fermented, sprinkle a layer of dry flour on the panel, put the dough on the panel, knead it, exhaust it, arrange it into long strips, roll it into a thin and uniform rectangular pancake with a large rolling pin, not too thin, brush the thin puff pastry evenly on the dough cake with an oil brush, roll it from one end to the other, and then cut it into dough of the same size.

The fifth step is to close and pinch the two sides of the dough tightly, then flatten it with your hands, roll it into a thick round cake with a rolling pin, scoop a spoonful of sugar filling and put it in the middle, close it tightly like a bun, close it downward, press it flat with your hands, do it all in turn according to this method, cover it with plastic wrap and ferment for 20 minutes.

The sixth step, heat the pan, brush a layer of cooking oil, put in the cake base, burn slowly over low heat, burn until the bottom is set, turn over and brand the other side, turn it over several times, the cake surface is bulging, both sides are golden, and you can get out of the pot.

The outer skin is crispy, the inside is distinct, the sweet sugar filling is not outflow at all due to the flour put in it, and if you like to eat sesame seeds, you can also put a little sesame seeds when you are stuffed with sugar, which is more sweet. If you like it, you can try to make it, it is soft and sweet, and it will not be hard when it is cold.