Two bowls of noodles and half a bowl of sugar, I will teach you how to make hollow sweet and crispy cakes. Master two tips and every one will be hollow and crispy.
Hello everyone, today let's have something different! Imagine that tempting golden skin, lightly bitten, clicking, and then filled with a mix of crispness and sweetness That's right, it's that irresistible hollow sugar pastry! But don't worry, this is not something that can be easily done by kneading the dough. Follow me, just two bowls of noodles, half a bowl of sugar, and master two key tricks to ensure that the sugar puff pastry you make is hollow and crispy until it falls off!
Prepare ingredients:
High gluten flour, salt, cooking oil, warm water, white sugar, black sesame, water, white sesame
Specific method:
Today, I would like to share with you a recipe for making a hollow pastry. Its characteristic is that it is sweet and crispy, with a bite that leaves residue, and it will not harden even when cooled, making it even more crispy. We prepare 300 grams of high gluten flour, add three grams of salt to increase gluten, 40 milliliters of cooking oil, cooked oil or oil can be used. Adding oil can make the crust more crispy. Mix 150 milliliters of warm water, around 40 degrees Celsius, and knead it into a soft and smooth dough. Cover it with plastic wrap and let it sit for 40 minutes to 1 hour. You can also mix the dough at night and refrigerate it.
Next, we will make a dry oil pastry with 150 grams of flour and 75 grams of cooking oil. The ratio of flour to oil is about 2:1, and the resulting dough belongs to dry oil pastry. After stirring until there is almost no dry flour, we pour the pastry onto a cutting board and start kneading it repeatedly with our palms to make it more delicate, easier to roll out, and less likely to break the dough.
3. Let's prepare a sugar filling, 60 grams of sugar, add one spoonful of black sesame and one spoonful of dry flour, stir well and set aside.
4.We apply a small amount of oil on the cutting board to prevent sticking, and stretch the awakened dough directly into a long strip without kneading. If the dough becomes stiff during kneading, the extensibility will be poor. We use 16 to 20 layers of dough, and the amount of dough used should be slightly smaller. This way, the volume of our pastry will be smaller, and the texture will be easier to make crispy when baked.
5.Roll the pastry dough into a long strip, add the same amount of dough as the dough, and round it for later use.
6.We wrap the pastry with dough and seal it downwards, because the dough on the sealing side is slightly thicker and less likely to be rolled out.
7.Then roll the dough thin from the middle to both ends, fold it three times, and roll it thin again from the middle to both ends, then fold it three times. This way, we have finished making the dough.
8.Next, we will thin the prepared dough, as it has already relaxed well. The thinner we press it, the easier it will bulge during firing, and the more crispy the taste will be. We will wrap it with sugar filling and then use the method of wrapping buns to close the mouth. The tiger mouth will rotate and tighten. This step is the key to hollowing out the cake. The cake will not leak air and can only bulge during firing, resulting in a hollow cake.
9.Dip the front of the prepared pancake in clean water and sesame seeds. Use a rolling pin to roll it out until you can almost see the black sesame seeds inside. The thinner the crust, the easier it is to make it crispy. If you don't like sesame seeds, you can skip them.
10.Start the pot and turn it on low heat, add more oil until the oil temperature is 40% hot. Place the sesame cake in the dough with the front facing down to make it stick more firmly. Fry it until the cake is completely puffed up and the bottom is golden brown. We flip it over, fry it until the bottom is golden brown, and then flip it over again. Since the cake is puffed up when we make it, and the crust is particularly thin, burn it until both sides are golden and crispy. At this point, the cake has already set and formed a hollow before it can be taken out of the pot.
11.The two key points of making hollow crispy cakes are: first, the crust should be as thin as possible, so that the cake will be more crispy; second, the seal must be tightened, so that the cake will bulge and form a hollow when we make it. If you like it, give it a try.