Today to share with you a kind of shortening sugar cake practice, practice is simple and skill-free, the process does not take too long, see once can do. When I was a child, I often ate my mother's sugar cookies at home, whenever the school organizes activities, my mother is always ahead of time to cook a few sugar cookies for me to pack in my bag, and sometimes with two scallions, which is a day's meal. Because of the convenience of carrying meals are there, hungry, eat two mouth sugar cookies and then bite two mouth onions, thirsty well scoop a bowl of water, small friends to eat together can be fragrant. At that time, most of the students with rice basically take coarse grain cornmeal biscuits, sweet potato flour biscuits. If anyone took white flour sugar cookies, others would envy you. The kids took the corn cakes and watched you eat them first. Just like in the past, when you had no money to go to the restaurant, you would lie on the window and watch the customers eat. The envious eyes show very obvious.

First, prepare the ingredients: 400 grams of gluten flour, 50 grams of corn oil, 4 grams of yeast, 80 grams of sugar. Room temperature water 150 ml, an egg.

Step 1: Load 400 grams of flour into a large bowl, add 4 grams of yeast, a tablespoon of sugar, and beat an egg, dissolve the yeast in warm water, and pour in the warm water several times in small amounts, stirring while pouring Stir the flour into a floury consistency, and then pour in a tablespoon of corn oil, and knead the flour into a smooth dough. Cover and ferment until double in size

Step 2: The fermented dough will be significantly larger, with a honeycomb shape inside, and the dough will be ready when you put your finger on it without bouncing back. Sprinkle some dry flour on the surface of the board, take out the fermented dough and knead it to exhaust the air, and then cut it into long strips of even size.

Step 3: Take a small dough ball and shape it into a circle, pinch a small nest in the center, add a small spoonful of shortening (note: shortening is made by mixing cooking oil and flour at a ratio of 1:1), and pinch it tightly to prevent the shortening from leaking out. Then roll out the dough with the shortening into a round shape, wrap it in a small spoonful of sugar, wrap it into the open shape of a bun, seal and pinch it tightly, and the billet will be ready. Cover with plastic wrap and let rise again for 15 minutes.

Step 4: preheat the pan or electric cake pan and brush with oil, put the billet flattened, electric cake pan up and down the plate on high heat and cook for 2 minutes to turn over and cook for another 1 minute, turn over and cook for 1 minute, cook until both sides of the pan is golden, this is a hairy pancake is very easy to cook,.

The surface of the pancake is crispy and golden, and the interior is soft and sweet, and the pancake will not become hard when it cools down, and it is very easy to do, so try to do it.