Dear readers, today I would like to share a delicious breakfast that can be made in just 15 minutes - dough sugar cakes. It's easy to make, has a fluffy and sweet texture, and even cools down and doesn't become hard, and even more delicious than bread!

The ingredients required are as follows:

Plain flour, active dry yeast, sugar, warm water, black sesame seeds and cooking oil

Specific practices:

250. Today, I will teach you how to make an ultra-fluffy dough cake that does not need to be kneaded or rolled, and it will remain soft even when it is cool, and the taste is better than that of bread. First of all, we need 0 grams of plain flour, adding 0 grams of yeast powder and 0 grams of white sugar to promote dough fermentation. Then add 0 ml of warm water to dissolve the yeast, then stir in one direction while pouring the water until a particle-free, fine paste is formed. Of course, you can also choose to mix the batter the night in advance and put it in the refrigerator for low-temperature fermentation.

25. Due to the high temperature in the current season, my batter will finish fermenting in about 0 minutes. Using extra dry flour, we then put the batter on a cutting board and arrange it into long strips, remembering not to knead the dough to maintain its original softness and porosity, and then divide it into six equal parts.

3. Next, we need to prepare the sugar filling, add some dry flour to the sugar, so as to prevent the sugar filling from spilling during baking. If you like, you can also add a moderate amount of black sesame seeds for extra flavor.

4. The higher the moisture content in the dough, the softer the biscuits will be. Throughout the process, we need to use dry flour several times to avoid sticky hands or sticky boards. Gently press the dough thin, fill it with the seasoned filling, and seal it like a bun.

5. Spread a layer of dry flour on the bottom and allow the crust to rise slightly for 5 minutes when everything is ready.

4. Preheat the electric baking pan and apply a little oil, then put in the cake blank. Straighten out the shape with a light press and brush a thin layer of oil on the surface to lock in moisture. Due to the thick body of the cake, it is not recommended to cover the lid when baking, so as not to affect the fermentation effect. When the bottom surface is slightly yellow, turn it over and sear, the whole process takes about 0 to 0 minutes, until both sides are golden, and after pressing it quickly rebounds, it can be out of the pan.

7. Once the cake is out of the pan, we can use its own residual temperature to stack it, which will make the crust softer and not hard even after cooling.