Tianmen Brown Sugar Pancakes that Burst with A Bite-the Taste of Childhood
1.
Pour the yeast into the water, stir until uniform and let it stand for two minutes
2.
When the yeast is completely melted in the water and bubbles are formed, pour it into 500 grams of flour in batches, and stir while pouring
3.
Stir it into a flocculent state and knead it into three light (pot light, hand light, smooth dough), cover and ferment
4.
When the fermentation reaches 2 times the size, pour it on the chopping board to exhaust
5.
Divide into 50 grams each, knead smoothly, cover with plastic wrap and relax for 20 minutes
6.
While the dough is loose, pour 100 grams of pure brown sugar from Ganjueyuan into the basin, add a small amount of flour (25 to 30 grams) and mix well
7.
Roll out the loose dough into small round pieces with a thick middle and thin edges, and wrap them with a mixture of brown sugar and flour, close the mouth, press flat, and place it upside down.
8.
After making all the dough in turn, let it stand for 15 to 20 minutes, put it in a preheated electric baking pan, cover with a lid, and bake for 6 to 8 minutes.
9.
Sugar Juice Garden Pure brown sugar, healthy and good sugar with rich cane aroma
Tips:
1 Putting a small amount of flour in brown sugar can prevent the sugar from melting and flowing out when pancakes. The ratio of brown sugar to flour is 3 (or 4) to 1.
2 After wrapping the brown sugar, close it up and put it down. You can squeeze it and put it in the electric baking pan or not, because the lid of the electric baking pan will also squash it.
3 In cold areas, you can put 5 grams of yeast. My side is in the south and I wear short sleeves, so I only put 3 grams and use room temperature water to melt it.
