Sugar-crisp cakes come from a special food in the prosperous Tang Dynasty. At present, there are different methods and tastes of sugar-crisp cakes in different parts of China. However, everyone who has eaten sugar crisp cakes knows that after taking a bite, they will find that the middle of the cake is hollow, and the boundary layer is melted sugar, which is very delicious and crispy. Process carefully make oily skin. Stir any raw materials necessary for water-oil skin evenly. After filling it with boiling water, it must be mixed quickly, so that it can have the effect of ironing noodles, and there is no need to wake up at the back. After mixing into floc, rub it into a smooth batter.

the dough can be kneaded for a while. Mix the raw materials of shortbread, stir them evenly, then knead them into dough, put them on the surface plate and rub them twice like washing sheets, which will make the shortbread more detailed and easier to roll out in the later practical operation. Finally, you can put it in the freezer. Finally, let's make a sugar filling. Stir the white sugar and flour evenly, and add wheat flour to the sugar stuffing to avoid burning caused by flowing sugar. Water-oily skin is combed and grown into strips, which are divided into noodles with symmetrical size. Shortbread is divided into flour as well.

take a oily skin and press it flat (thick in the middle and thin in the edge), wrap it in a shortcake, wrap it like a steamed stuffed bun, and pinch the seal tightly to avoid leakage. Seal up, roll it into a rib shape and turn it over from one end. Then stand the rolled dough upright, roll it out again without waking up, and turn it over from one end. After two times of rolling, the level of the dough turning agent has been very thin and enriched. Take a noodle and press it gently in the middle, stretch the seals on both sides to the center, and then roll it into a ring-shaped rolling sheet. Put a spoonful of sugar in it. For a package like a steamed stuffed bun, the seal must be pinched tightly.

roll it into a rib shape before putting it into the pot. Favorite friends can brush a thin layer of water on the surface, get some sesame seeds, and press it tightly. The flat pan does not need to be painted, and the whole process is slow fire. When the pan is hot and humid, it is put into the cake blank. The layers of cakes are thin, so they should be turned over constantly, and the whole process should be simmered to avoid burning. Bake the cake until it is golden on both sides, and the cake can be raised and cooked.