Sugar Crisp Cake

First, prepare the laminated dough and the brown sugar filling, because the method shared today does not require the dough to rest or ferment, so preparation in advance is necessary. Laminated dough: add edible oil to all-purpose flour, preferably soybean oil, but if not available, other oils can be used as a substitute. Mix well and knead into a dough, then cover the surface with plastic wrap and set aside. Sugar filling: put brown sugar, all-purpose flour, and white sesame seeds into a container and mix evenly.

Next, we make the main dough. I use a dough mixer to knead the dough. For friends who like Chinese-style pastries, I recommend using a dough mixer. It frees your hands, but more importantly, the dough made by the mixer has a moderate gluten level, which greatly improves both the texture and taste of the pastries. Put all-purpose flour and fine sugar into the mixing bowl, select the 'Chinese' mode on the touch screen, adjust the time with the dial to 10 minutes, and start the mixer. Slowly add water while the mixer is running. Once the flour gradually turns into a flaky texture, add cooking oil.

Leave the remaining work to the dough mixer, and after ten minutes you will get a smooth and delicate dough that can be used directly without proofing.

Gather the dough into a round shape, sprinkle an appropriate amount of dry flour on the work surface, and roll the dough into a thin rectangular sheet. Evenly sprinkle the laminated dough on the surface. Using a scraper to spread the laminated dough can greatly reduce the difficulty of the operation. Fold the sheet from the bottom up to one-third, then fold it from the top down to one-third. Roll it out again into a rectangular thin sheet, fold from left to right to one-third, then fold from right to left to one-third. Place the sheet horizontally, roll it out again into a rectangular thin sheet, with the color of the laminated dough faintly showing through. Roll it up from bottom to top, and cut it evenly into eight portions.

Roll out each piece of dough and fill it with an appropriate amount of brown sugar filling. This sugar pastry does not aim for a lot of filling; too much sweetness will make it less tasty. Be sure to seal the edges tightly with the seam facing down. Dip your fingers in water and spread a little water on the center of the pastry, then press black sesame seeds into the center for decoration, and roll it out into a flat, pastry-like shape.

Use a frying pan or an electric griddle to cook. Pour an appropriate amount of oil into the griddle, preheat it, then place the pancake dough in. Brush oil on the surface, and cook until the surface turns golden, then it can be taken out.

Moderate in size, golden, and looks especially appetizing.

Crispy and crumbly, it falls apart at the slightest touch.

The sweet brown sugar filling has a hint of sesame flavor when eaten. When broken open, you can see the layers of the pastry, which are very rich and super delicious~