To introduce you to a crispy and soft Chinese confectionery - Sugar Fired BBQ, low sugar and low fat, you can still satisfy your sweet taste buds while losing weight.
Wise Heart Lotus Rhythm
Ingredients 1 (Dough)
Flour 250g
Milk 165g
Yeast 1/4 tsp
Ingredients 2 (Sesame Sauce & Brown Sugar Filling)
Brown Sugar 2 tsp
Homemade Sesame Walnut Peanut Butter 2 tbsp
Flour 2 tbsp
How to Make Sesame Sauce and Sugar Fondue
Place 2 tablespoons of flour in a microwave-safe dish
Place the dish in the microwave and heat on high for 2 minutes until the flour is cooked
Place 2 tablespoons of brown sugar in a microwave-safe dish
The dish is placed in the microwave and is heated for 30 seconds on high, to remove the water contained in the brown sugar
Place the heated flour and brown sugar into the dish. Mix with your hands while loosening the lumps
Mix the brown sugar and flour well
Place the mixture on a board and roll it out with a rolling pin
Roll the lumps of brown sugar to loosen the mixture
Strain the mixture with a colander
Strain the brown sugar mixture
Strain the remaining granules into the colander
Strain the remaining brown sugar mixture
Strain the remaining granules into a colander
Strain the remaining brown sugar mixture
Strain the brown sugar mixture
The remaining granules are placed on a plate, and then put them in a bowl, then place them on the plate. Put the rest of the granular filling on a board and continue to roll it out with a rolling pin to loosen it up
Mix the rolled out filling with the strained filling to form the brown sugar filling
Prepare 2 tablespoons of homemade sesame peanut and walnut paste and put it in a bowl
Place the brown sugar filling in the bowl and mix it in one direction with chopsticks
Stir to form the sesame brown sugar filling
There are 2 tablespoons of homemade sesame peanut and walnut paste in the bowl
There are 2 tablespoons of sesame peanut and walnut paste in the bowl and mix them together with chopsticks to form the brown sugar filling. Place 250g of flour in a mixing bowl
Milk 160g in a bowl and microwave for 1 minute until the milk is slightly warm, then stir in 1/4 teaspoon of yeast to make a yeast mixture
Pour the yeast mixture into the flour in small batches
Use chopsticks to mix the yeast mixture into the flour to form a dough floury mass
Use your hands to bring all the floury mass together, and knead repeatedly
The dough should be smooth, but not too heavy. Knead the dough to a smooth surface, cover with a clean dishcloth, and set aside for at least 3 to 4 hours
I made the dough at night, put it in the refrigerator for one night, and then took it out of the fridge the next morning
Molten dough pulls up with your hands, and it's very elastic
Sprinkle a little bit of dry flour on the work surface, and then put the molten dough on the work surface, and knead the dough for a few moments
To make a good dough, you have to put a little bit of dry flour on the surface, and then knead the dough by hand for a few moments. p>
Roll the dough with a rolling pin
Roll it into a large rectangular sheet with a thickness of about 1cm
Use a small spoon to scoop up an appropriate amount of filling, and spread it from the edges of the sheet
Spread the filling evenly all over the sheet
Roll the sheet up from the wide end
Roll it up until it reaches the other side to form a roll
Roll it up to form a roll
Roll it up to form a roll with a small spoon.
Using a rolling pin, roll the roll into a large rectangular sheet
Using your hand to hold the wide end of the sheet, lift it upwards
and fold it inward
Likewise, lift the other end of the sheet and fold it inward, forming a hinged rectangular sheet
Using a rolling pin, roll the rectangular sheet into a large rectangular sheet
Using your hand to hold the long end of the sheet, fold it inward
Using your hand to hold the long side of the thin sheet, fold it inward. Lift up the long side of the sheet with your hand
Roll it inward to form a long pasta roll
Use a knife to divide the roll into equal-sized portions
Take a pastry portion and hold the cut ends of the portion in each hand, bending it downward to close it together
The portion of the pastry portion is formed into a sphere
Flatten it with your hand to form a rounded pastry
Flatten it with your hand to form a rounded pastry
The pastry portion is then pressed into a flat shape, which is then pushed down to form a rounded circle. Form a round pastry
Line a baking tray with tinfoil and place the pastry on the tinfoil
Place the baking tray in the middle of the oven and bake at 180 degrees Celsius for 25 minutes
Bake for 25 minutes or until one side of the pastry is golden brown, then remove from the tray and turn the pastry over
The tray is placed in the oven again, and bake at 185 degrees Celsius for 5 minutes or until the other side is golden brown
Remove the tray from the oven and place it in the oven. Baking sheet
Tips
1. The dough should be risen and fermented for at least 3 to 4 hours to make the dough strong enough. If it's too much trouble for you, let it rise for at least 1 hour.
2. For the filling, you need brown sugar, flour and sesame paste, and the ratio of the three is brown sugar: flour: sesame paste==1:1:1.
3. The brown sugar should be mixed with flour, and the brown sugar and flour should be baked separately for a period of time, and it is better to sieve the brown sugar filling to make the texture more delicate.
4. Brown sugar baking is to remove the brown sugar brown sugar contains water, but baking time must be short, otherwise the brown sugar will melt away.
5. The flour is baked to cook the flour and mix it with the brown sugar to prevent the brown sugar from melting and spilling the juice.
6. I used homemade sesame peanut and walnut sauce, if it is a commercially available sesame sauce, choose a thinner one, if it is thick sesame sauce you can use cooking oil or olive oil to dilute the sesame sauce before mixing it with the brown sugar filling.
7. Do a good job of the cake can be baked, if there is no oven, you can use a pan frying golden brown.