Hello everyone, today I am going to share a delicious breakfast that can be made in 15 minutes - dough sugar cakes, which are simple to make, soft and sweet, not hard when cold, and better than bread!

Ingredients:

Ordinary flour, yeast powder, sugar, warm water, black sesame seeds, cooking oil

Specific practices:

250. Today I will share with you a method of making dough cakes that do not need to be kneaded or rolled out, which is very soft, not hard when cold, and better than bread. First of all, we prepare 0 grams of flour, add 3 grams of yeast, then add 0 grams of sugar to promote fermentation, 0 ml of warm water, first dissolve the yeast, and then stir it into a delicate and particle-free dry batter in one direction. Of course, you can also mix the batter one night in advance and put it in the refrigerator to ferment overnight.

6. Because the temperature is relatively high in this season, my batter fermented for about 0 minutes before it was ready, and then we used dry flour to put the batter on the board and arrange it into long strips, be sure not to knead the dough, maintain the original softness and pores of the dough, and then divide it into 0 parts.

3. Next, let's adjust the white sugar filling, add dry flour to the white sugar, so as to prevent the sugar filling from flowing out when branding, and you can also add some black sesame seeds.

4. The more moisture content in the dough, the softer and not hard the cake will be, we should use more dry flour throughout the whole process to prevent sticky hands and sticking to the board, press it slightly thin, put in the filling, and seal it like a bun.

5. Then spread a layer of dry flour on the bottom, and let it rise slightly for five minutes after it is done.

6. Preheat the electric baking pan and brush the oil, and put it inBlanks, press slightly, brush a thin layer of oil on top to lock in moisture, and burn until the bottom surface is slightly yellow We turn over, because this cake is thicker, we don't cover the lid, which will affect its start. Boil until the bottom surface is slightly yellow, we turn it over, burn it until the other side is slightly yellow, turn it over again, turn it over repeatedly, about 4 to 0 minutes, burn until both sides are golden, press it to quickly rebound and get out of the pot.

7. After coming out of the pot, we use the heat of the cake itself to stack it together, and the crust will become soft after a while, and this cake will not be hard when it is cold.