Sugar Cookies

Prepare the raw materials, the amount of flour is based on demand, and the water is warm. Work has started~

Knead the dough with warm water. The dough should be soft. Cover the dough and let it rest for an hour. It will be very smooth.

Roll out the dough into a thin crust, about 3 mm, drizzle with cooking oil and brush evenly, not too much is needed.

Roll up the dough from one end into a long strip. If there is a lot of dough, you can divide it into several portions to complete steps 3 and 4.

Cut the rolled dough into sections, the length can be determined according to the size of the pan and the size of the cake.

Stand the cut sections up (with the annual rings facing up), and press while rotating to form small dough.

Add a small amount of flour to the sugar, mix well, wrap in the pressed dough, try to drive out the air, and seal tightly.

Place the wrapped sugar bag on a surface sprinkled with dry flour and roll it into a cake. Use even pressure to avoid breaking the cake.

Pour oil into the pan, turn on low heat, wait until the bottom of the pancake is slightly formed before flipping over, be careful of oil splashing when flipping over.

Fry until both sides are slightly brown, cover the pan and simmer for a short while. This will make the pancakes crispy on the outside and tender on the inside.

Turn over in time without pressing to prevent the sugar filling from flowing out. When you see the cake puffing up slightly, you can take it out of the pan.

Place the baked cakes in a container that can easily dissipate heat to prevent water vapor from affecting the taste of the cakes ~

Overview

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Ingredients

Steps