Formula and manufacturing method of brown sugar shortcake

300g medium gluten flour

Water165g

Vegetable oil 15g

Yeast 3 g

2 grams of salt

Material 2? (pastry)

Medium gluten flour150g

Vegetable oil 75g

Material 3? (filler)

Brown sugar 75g

Sesame 30 grams

20 g flour

25g honey

Petroleum15g

A little water (don't add water if it can agglomerate)

Egg liquid surface decoration

Sesame surface decoration

The practice of brown sugar shortcake?

Pour the pastry materials into the container.

crush up

Pour the oil skin material into the container.

crush up

Then make stuffing. Let the cakes have enough time to relax. Stir-fry the flour in the stuffing

Pour in cooked sesame seeds and brown sugar

Crush brown sugar and add oil and honey.

Knead into a ball. If the amount is just right, there is no need to add water. The amount of honey depends on the situation. Add it slowly.

Take out the oil skin and shake it a few more times.

You see, it's much smoother than the one on the left after falling.

Then divide it into 10 parts.

The cake is further divided into 10 portions.

Put the oil in the pastry.

Rolling length

curl up

Rerolling

Roll up again

The stuffing is divided into 10 portions.

Roll the skin into a circle and wrap it with stuffing.

After closing, roll it into a round cake, brush the egg liquid on it and sprinkle with sesame seeds. Preheat the oven for 2 10 degrees, and bake the middle layer for about 20 minutes for coloring.