Main Ingredients:
Fermented dough: 1 kg.
Auxiliary Ingredients:
Crushed walnuts: appropriate amount; Brown sugar: appropriate amount; Sesame seeds: appropriate amount; Crushed peanuts: appropriate amount.
Taste: Sweet; Cooking Method: Pan-fried; Time-consuming: Several hours; Difficulty: Moderate.
Detailed Steps for Cooking Sweetheart Guo Pie
I skipped the step of fermenting the dough. The dough has already been fermented and divided into several small pieces (the ratio of flour to yeast can be roughly calculated as 1 gram of yeast per 1 kg of flour, and the dough should be kneaded to be soft).
While waiting for the dough to ferment, prepare the filling (sorry, I forgot to take a picture): fry various nuts (you can use whatever you like based on your preferences and what you have at home), then crush them and mix them with brown sugar, and add a little raw flour (to prevent the brown sugar from melting out when heated). This picture shows the filling that I have already mixed.
Because the dough is soft, the small pieces do not need to be rolled out. Gently press the edges with your hands and make the middle part thicker.
Put the filling into the dough. If the dough is not round, it doesn’t matter, it will still look good when wrapped. If you are not good at wrapping buns, don’t put too much filling to avoid the filling leaking out due to loose wrapping.
Wrap all of them like this.
Then cover them with plastic wrap and let them ferment for another 20 minutes. This step is very important and directly affects the texture of the finished product, so it must not be skipped!
Take out your flat-bottomed pan without brushing oil (note)! This type of dough is not picky about the pan and heat (gas stove and electric griddle are both fine). I used an electric griddle here (even heating and easy to control the heat, resulting in beautiful-looking bread). Choose low heat and cover the pan.
The dry pan without oil does not seem to damage the original appearance of the dough at all, which is pleasing to the eye. Flip the dough over after about 2 minutes, and flip it a total of 3 times during the entire process. When both sides are golden brown and the dough bounces back when lightly pressed with your finger, it is cooked.
Okay! The appearance is pretty good, and it can be served with a bowl of mung bean soup. In fact, if you have a poor appetite in the summer and don’t want to eat a proper meal, you can use it as a snack. It’s fragrant and sweet, and you’ll love it!
