I don’t know if you all have this feeling: you don’t want to eat anything in summer, and you can’t get enough of anything in autumn. Maybe it’s because the weather is getting colder and my appetite has improved a lot. I especially miss the dough-filled sugar cookies my mother made when I was a kid.

The small dough-made sugar cakes are fluffy and soft, sweet and full of wheat aroma and fermented aroma. The texture and taste are very good.

Compared with dead dough cakes,

Leavened dough cakes are easier to digest and better for our bodies. The outer skin is golden and crispy, the inside is soft and delicious, and it does not become hard after cooling. , easy to digest, suitable for adults and children.

Eating some sweet food occasionally, which is soft and sweet, can also make us feel better. The preparation method is also quite simple. Friends who like to eat yeast cakes, don’t miss it and bookmark this recipe of yeast sugar cakes.

Please see our operation for specific instructions:

Prepare a small basin, pour

300 grams of flour, add 3 grams of yeast powder, and 2 grams of sugar

, stir it up with chopsticks, pour in

warm water not exceeding 40 degrees,

stir into dough first, then add a little vegetable oil, and knead until slightly soft A little dough, brush a layer of vegetable oil on the dough to prevent the dough from drying out, cover and place in a warm place

Let it rise for 1 hour.

(Adding white sugar can promote the fermentation of flour. Adding vegetable oil to knead the dough can make the kneaded dough soft and fluffy)

Let’s adjust the sugar filling

Prepare a small basin, add

40 grams of brown sugar, 20 grams of flour, and 10 grams of black sesame seeds.

Stir evenly to make a filling and set aside.

(Adding flour can increase the viscosity of the sugar filling and prevent the brown sugar from liquefying and exposing the filling)

After an hour, the dough has risen to twice its original size

As long as the inside is honeycomb-shaped, sprinkle flour on the chopping board, take out the risen dough, and knead it several times with your hands to remove the air from the dough.

First knead the dough into a long strip, then roll it into 6 equal dough balls, knead into a small round dough, cover it with plastic wrap,

Continue to proof for 10 minute.

After it has risen, press it into a thin dough with your hands and set aside.

Take a piece of pressed dough, place the prepared filling in the middle of the dough to make a bun shape, and then make all the remaining dough in this way.

Gently press the dough wrapped with fillings into a thinner round cake.

Cover with plastic wrap to prevent the dough from drying out, and let it rise again for 5 minutes.

Heat the electric baking pan, brush it with a little vegetable oil, put the prepared round cake,

Brush another layer of vegetable oil, and cover the pot

, let the round cake heat slowly.

Turn over after half a minute, turn on low heat and cook until one side of the dough is slightly brown, then flip over and cook the other side

, then stand the dough up and continue cooking for another minute. Flip repeatedly in this way,

fry until both sides of the dough are golden and crispy, the sugar cake has been cooked

, then put it into a basket and it is ready to eat.

Okay, this soft and sweet yeast sugar cake is ready.

It is soft, fragrant and sweet, and the candy center is not dry