Home-style small sugar cakes, cold and not hard, the proportion of sugar filling, the proportion of water surface tells you, learn in 2 minutes

Homemade cookies

Dough: 300 grams of plain flour, 200 grams of boiling water.

Sugar filling: 60 grams of white sugar, 20-40 grams of plain flour.

Here's how:

First of all, prepare 300 grams of ordinary flour and put it in a larger container, pour 200 grams of freshly boiled boiling water, pour water slowly with the left hand, and stir the right hand into cotton wool with the left hand, so that the two hands cooperate with each other, it is easy to stir evenly, and the existing noodles are thin batter, and some noodles are large gnocchi. Cover and let stand for 10 minutes.

Take advantage of the resting time to prepare the sugar filling: put 60 grams of white sugar in a small bowl, 20-40 grams of plain flour and stir well. If you like, you can also put some cooked sesame seeds to make it sweeter.

You don't need to knead the awakened dough anymore, just put it on the kneading pad and knead it into long strips, and divide it into evenly sized agents.

And then it is round, and I like the small and delicate sugar cakes, which are divided into 12 portions.

Then roll it out into a round skin with thick middle and thin edges, wrap it with an appropriate amount of filling, wrap it like a bun, and pinch it tightly at the end to prevent the sugar filling from being exposed. Line up in the order in which you do it, and do all the parts in turn.

Starting with the first one, roll out the cake in order. This is in order because there is a relaxation time for the front to do the back, which is more convenient for the next operation. Make it all done, cover with plastic wrap and let loose for another 5-10 minutes, at this time, you can preheat the pan or electric baking pan.

Brush the preheated electric baking pan with a thin layer of oil, put in the cake blank, brush a little oil on the surface to lock in the moisture, and cover the lid to burn.

Fry until golden brown on one side, turn over and continue to sea. Fry until golden brown on both sides, slightly bulge in the middle, press the shovel to rebound quickly, and the cake is cooked.

When wrapping the filling, close the mouth and pinch it tightly, one is not leaking the filling, the other is not leaking, and the pancake can be puffed up when it is panned, how cute it is chubby.

The crust is thin, the filling has completely melted, the crust cools quickly, the sugar cools slowly, you must try it when eating, and be careful to burn your mouth. If you use brown sugar for the filling, with a white crust and a golden crust, it will be even more beautiful