Required ingredients:
300g low gluten flour, 3g yeast, 5g sugar, 155g water at room temperature, white sesame seeds, brown sugar, corn oil cooked
Preparation steps:
First step: Prepare 300 grams of low-gluten flour in a large bowl, then add 3 grams of yeast and 5 grams of white sugar, then add 155 grams of room temperature water in small amounts several times. , and mix the flour in a flocculating form. Start kneading the dough, knead it into a ball, then move it to the cutting board, use the push and knead technique to knead the dough completely, knead it into a smooth dough, put it in. in a bowl, cover it and let it rise until it doubles in volume.
Step 2: Prepare a handful of sesame seeds, clean them and drain the water, then put them in a pot and fry them until fragrant.After frying, crush the sesame seeds with a rolling pin and put them in. a large bowl; add some brown sugar to the bowl (the amount is more than twice that of sesame seeds), then sprinkle with a little flour, mix well, then add a little cooked corn oil (can also be l water), mix well until it forms a ball.
Step 3: Take out the risen dough and deflate it, then knead it carefully and evenly, then knead it into strips.
Step 4: Flatten the dough, roll it into a thick crust with a thin edge, then add an appropriate amount of brown sugar filling, wrap it like a bun and close the tail.
Step 5: Put the smooth side up, flatten it and shape it into a small cake, then place it on a damp cage to rise for 10 minutes; then light the fire and start breathing. timer to steam for 7 minutes, then lsimmer for another 3 minutes. Once the time is up, open the lid and the soft cake is ready.
Step 6: Preheat the electric pancake pan and coat it with oil, put in the steamed pancakes and fry until both sides are golden brown, then remove the of the pan (you need to turn several sides during the frying process).
Key Preparation Points:
The prepared brown sugar topping looks a bit like a runny topping, so be careful as it will burn your mouth when you eat it!