Simple and soft pastry pastries

Before, Qiao Ma came up with a popular recipe: sugar shortbread (poke here www.xiachufang.com/recipe/107344975/) out of the pot in half an hour, and today this cake is similar, but there is more dough making this program. ——————————————————————— any gastronomic questions can be micro-self, 18838096591, the food experts around you, with solid theoretical and practical skills, will answer your questions free of charge and without purpose. If you think this recipe is still helpful and has highlights, please help give a "follow", hand in a homework, and after uploading the work, stay for a second, comment "great", and keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing!

Ingredients

1⃣️Dough ?

Flour 500 g

Yeast 5 g

Water 300 g

2⃣️Puffpastry ?

Vegetableoil 70 g

Flour 60 g

3⃣️Filling~~?~

Sugar 100 g

Flour 60 g

4⃣️50gofoilforpancakes

Cooking Instructions

500 grams of flour, 5 grams of yeast powder, 300 grams of water, weigh into the kneading basin
Knead into a smooth dough, cover and rise to twice the size
Adjust the puff pastry when the dough is raised: 70 grams of ordinary flour or low-gluten flour, 60 grams of vegetable oil, and stir well. Puff pastry is a relatively silky flowing state, not solid
The filling is even simpler, 100 grams of white sugar, 50 grams of ordinary flour, stir well
After the leavened dough is folded and vented, roll out the thin rectangular dough sheet (if the kneading mat is small, divide it in half)
Apply an even layer of puff pastry, leaving a little white at the top
With the help of a scraper, roll it up
Evenly cut into 8 equal parts, about 100 grams per portion, it is recommended to cut into a trapezoidal shape, so that it is convenient to close the mouth for a while (my kneading mat is relatively large, so the dough is not cut, directly roll out the large dough sheets, out of 8)
Fold it in half, pinch it tightly and make it a spherical shape
Press flat and roll out into a circle
Wrap the side up and wrap 20 grams of filling
The way the tiger's mouth is tightened
Press flat, roll out into a round cake and let the dough rest for another 10 minutes
Pour 25 grams of corn oil into the pot, preheat, and then put in the cake blank for secondary proofing
Adjust to medium-low heat pancakes, if you use an ordinary pan or a single-sided electric baking pan, pay attention to turning over halfway
Browned on both sides
Cool on a drying net (if it is hot, the sugar filling will burn your mouth)
Fragrant, sweet, crispy, open to see, soft and layered. The surface can also be decorated with some black and white sesame seeds