Black sesame brown sugar dough cake, noisy and sweet, delicious and does not leak sugar

Do you love the soft and sweet big fat dough cake? How to make the sugar cake delicious without leaking sugar?

———— ingredients————

Ingredients: 200 grams of flour

Excipients: 40 grams of brown sugar, 10 grams of black sesame seeds, 2 grams of yeast powder, 110-120 grams of warm water

———— approach————

Method 1: Add 2 grams of yeast powder and 10 grams of black sesame seeds to the flour, mix well, add warm water and knead into a smooth dough to rise to twice the size. (Flour has different water absorption, the amount of water is about 110 to 120 grams)

Method 2: Roll out the brown sugar on the cutting board, add about 15 grams of noodles and brown sugar and mix evenly to make a sugar filling. The ratio of flour to brown sugar is 1; 3 ratio, such a ratio of the filling will not dry out, and the sugar will not flow out. (If there is a hard lump of brown sugar, it needs to be rolled out and crushed)

Method 3: Proofing the dough and knead it evenly on the cutting board again to exhaust it.

Method 4: Roll out the kneaded dough into a regular rectangular dough and smear it with cooking oil.

Method 5: After the cooking oil is evenly smeared, sprinkle the mixed brown sugar evenly on the dough, and make a knife in the middle (as shown in the figure)

Method 6: After cutting, the dough is folded from one end, one fold, two folds, three folds, and all the way to the end.

Method 7: Until folded into a square, pinch all sides tightly and relax for a few minutes.

Method 8: Roll out the loose dough into a cake with a thickness of about 0.8 cm, cover with plastic wrap, and let it rise again for 15 minutes.

Method 9: Preheat the electric baking pan and put in the cake blank that has been proofed twice.

Method 10: Fry until set, turn over and fry on both sides until golden, and the flatbread can be served lightly.

Cut into pieces and plate the finished product.

Tips:

1. Adding flour to brown sugar is the key to ensuring that the finished product does not leak sugar, but don't be greedy, putting too much flour will affect the taste, as long as a little flour makes the brown sugar not have strong fluidity after melting.

2. The water absorption of flour is different, so it should be added in small quantities and many times according to the state of the dough. (200 grams of flour uses about 110 grams to 120 grams of water)