Sweet stuffing modulation
When we make sweet stuffing, we can roughly divide it into three types. "Sugar stuffing", "paste stuffing" and "nut candied stuffing", today we are going to share the making method of sugar cake, so I will talk about the making method of "sugar stuffing".
Sugar stuffing: Sugar stuffing is made of soft white sugar or white sugar as the main raw material and other seasonings. When making sugar stuffing, you need to add a proper amount of cooked flour and stir it evenly. This is because white sugar melts quickly and expands quickly in the process of heating and ripening, which is easy to make flour food burst. Adding cooked flour can prevent the loss of sugar solution, make the filling soft and ensure the quality of pasta.
Method of making cooked flour: put the flour into a steamer or steamer covered with dry drawer cloth, steam for one hour, then take it out and sieve it for later use.
★ When we are making white sugar stuffing, we can also add other ingredients and knead them well before using them. When making sweet stuffing, the ratio of sugar to flour is 1:0.4.
★ The practice of sweet stuffing is here. Below I will share with you the detailed practices of several sugar cakes!
Home-cooked sugar cake
Ingredients: flour 1000g, edible oil 100g, refined salt 10g, and white sugar stuffing 200g (white sugar stuffing made according to the above method).
Exercise:
(1) Add refined salt to 500g of warm water to melt, mix it with 800g of flour to make dough sticks, then scald 200g of flour into dough sticks with100g of boiling water, then mix the two kinds of dough sticks together, and then bring in a little cold water by hand to knead dough with gluten.
2. Knead the kneaded dough into a long strip, then pull it into ten doughs, ball it into an ellipse, roll it into a circle, brush it with a layer of oil, sprinkle 20 grams of white sugar stuffing, gather their widths together, and roll it into a round cake.
3. Heat a flat pan, add a little cooking oil, put the cake in the pan, brush the oil on both sides and bake until golden brown.
★ This is the most common homemade sugar cake. The making method is simple, the sugar cake is soft and sweet, and it is very delicious.
Sugar cake
Ingredients: flour 1000g, sugar 700g, cooked noodles 150g, sesame oil 100g, lard 300g, green shredded pork and osmanthus fragrans.
Exercise:
① Add 100g lard to 600g flour, mix the flour with 300g warm water, and then add 200g lard to 400g flour.
2. Mix the cooked noodles with white sugar to make sugar stuffing, add sesame oil, green shredded pork and osmanthus, and knead into stuffing balls.
(3) Wrap the dough in the mouth of the dough tightening agent, roll it into a rectangular slice with a thickness of one centimeter, then roll it into a cylindrical shape, and pull it into 20 dough pieces, press the dough pieces into a circular slice with a slightly thicker middle and a slightly thinner edge, wrap it in the mouth of the sugar stuffing tightening agent, and gently roll it into a round cake with a rolling pin with a thickness of one centimeter.
4. Heat a flat pan, put a layer of cooking oil on it, put the cake face down into the pan, cover the lid tightly, and bake both sides until light yellow and cooked with low heat.
★ This "sugar cake" we made adopts the method of big package crisp, and the red silk and sweet-scented osmanthus are added to the sugar stuffing, which increases the fragrance of the sugar cake and makes it softer and sweeter.
Tangsu sesame seed cake
Ingredients: flour1000g, edible oil 300g, sugar stuffing 200g.
Exercise:
① Put 150g edible oil into a basin, add 300g warm water, pour in 600g flour, and stir to form a noodle shuttle. Then bring in a little cold water by hand. And knead it into dough.
(2) Put 400g flour on the dough table, form a circle, and put 200g cooking oil in the middle, so as to make ghee dough.
(3) Press the dough into a circular sheet with a slightly thicker middle and thinner edges, then put the prepared ghee dough into the dough mouth, roll it into a rectangular sheet with a thickness of 1 cm, roll it into a tube from top to bottom, and draw it into 20 doughs. Roll the dough into a disc with a slightly thicker middle and a slightly thinner edge, wrap it with the sugar stuffing prepared in advance, roll it into a disc with a diameter of10cm at the mouth of the dough tightening agent, put it in a baking tray and bake it in the oven for ten minutes. When the skin is golden yellow, it is mature.
★ To make crisp cookies, we also use the method of big package cakes to make mature crisp cookies with white sugar stuffing, which are dry, fragrant, crisp and sweet with distinct layers.