2. When it doubles in size, roll it into a long strip and divide it into 10 equal pieces, cover each piece with a small amount of bean paste, roll it into a circle and then press it flat.
3. Heat a skillet over medium-high heat, grease a paper towel, and bake the cakes on low heat for about 15 minutes, then remove from the pan when golden brown on both sides.
Other practices
Crust: flour, wine, sugar
Meat: brown sugar, flour
Practice:
1, wine with warm water and stir well into the flour, add the side of the snowflake-like stirring, kneaded into smooth dough, covered with a damp cloth and placed in a warm place to ferment until doubled in size.
2. Take out the dough and knead it, divide it into two equal parts, and then into small equal-sized pieces.
3. Take one small dessert, knead it, flatten it, and roll it out slightly to form a cake, which is the original flavor of wine cake. Cover with plastic wrap and let rise for about 30 minutes.
4: Take a small dosage, roll it out thinly, wrap it in brown sugar or other fillings you like, such as bean paste and sesame, pinch it tightly and then roll it into a cake, cover with plastic wrap and let it rise for 30 minutes.
5, the pan is hot, add a little oil, turn the heat down, put the biscuits, cover and fry until one side is slightly yellow, turn and fry until the other side is also slightly yellow, add half a bowl of water, about no more than one-third of the cake, cover and turn the heat to medium, until the water collects and dries up, open the lid on both sides and pan fry until golden brown.