The best way to make brown sugar cakes is that they don't need to be dough, they don't flow filling, and they don't get hard when they're cold

The brown sugar cake I teach you to make today is different from the original, you don't need to add oil to the crisp, the taste is fragrant and soft, and it won't become hard overnight.

First of all, prepare: 300 grams of plain flour, 240 grams of boiling water, 2 tablespoons of brown sugar, 1 tablespoon of plain flour, 1 tablespoon of cooked sesame seeds, and an appropriate amount of corn oil.

The first step is to put the ordinary flour in a large bowl, pour boiling water in batches, stir with chopsticks while pouring, no dry flour can be, let it cool slightly, knead it into a dough, the dough is relatively soft, just knead it into a dough, cover it, and let it grow for 20 minutes.

The second step is to prepare a small bowl, put in a large spoon of plain flour, two tablespoons of brown sugar, and a large spoon of cooked sesame seeds, stir well, and the sugar filling is ready.

In the third step, the dough becomes smooth and delicate, and it is tough, sprinkle some dry flour on the panel, knead the dough, arrange it into long strips, roll it into a thin pancake with a rolling pin, and brush it with a layer of cooking oil.

The fourth step is to roll from one end to the other, cut it into four equal parts with a knife, take a dough, close the two ends and pinch it tightly, arrange it into a circle, flatten it with your hands, scoop a spoonful of sugar filling and put it in the middle of the round cake, close it tightly like a bun, close it down with a rolling pin, roll it into a thin and uniform round cake with a rolling pin, and do it all.

The fifth step, heat the pan, brush a layer of cooking oil, put in the cake, brush a layer of cooking oil on top, lock in the moisture, burn slowly over low heat, burn until the bottom is set, turn over and burn the other side, and burn until both sides are golden and you can get out of the pot.

Very delicious brown sugar cake is soft, sweet, fragrant, because it is hot noodles, it will not be hard when it is cold, take a bite, the sugar filling inside is soft and smooth, but it will not flow out, this is the reason for adding dry flour, brown sugar melting will also let the flour absorb, will not flow anywhere, friends who love sweets, you can make this brown sugar cake at home according to my method ratio, the taste is excellent.