Meringue Brown Sugar Pie
1.
Put the flour in a basin, melt the yeast with milk and sugar, pour it into the flour, add the remaining milk and warm water, pour it into a flocculent shape, knead it into a smooth dough
2.
Cover the warm place and ferment to 1.5-2 times the size, and the hand jab does not rebound. There are many pores in it, and the exhaust gas is kneaded into a dough
3.
When the noodles are awake, fry the shortbread, be sure to low heat, pour oil into the pot, pour in the flour when the oil feels hot, stir fry until the paste becomes light brown and turn off the heat
4.
Pour brown sugar into a bowl, add a little flour, mix well, add flour to reduce the fluidity of sugar
5.
Knead the dough and roll it out
6.
Spread the shortbread, it’s more convenient to use a brush
7.
Roll it up and sprinkle some flour on the panel or it will stick. If you have a silicone chopping board, let’s not talk about it.
8.
Cut homogenizer
9.
Knead the dough with shortbread into small round dough
10.
Roll it out to the thickness in the middle and the skin around the buns, wrap it in brown sugar, close the mouth and squeeze it upside down
11.
Roll out the round shape, not too thin, some of mine bulged after being rolled too thin into the pan, and the shortbread was hollow.
12.
Bake the electric baking pan with oil on a low heat, a little more oil is more fragrant, mine is less
13.
Turn over every half minute and one minute
14.
Turn it over a few more times, and the rebound of the finger on the side quickly shows that it is almost familiar.
15.
Dangdangdang! Puff pastry brown sugar pie, crispy on the outside, soft on the inside,
