Sugan na Mga Bato

Mga sangkap at paghahanda

Mga sangkap

Ingredients: 300 grams flour, 180 grams light flour, 130 grams water, 800 grams date filling, 20 grams egg yolk liquid, 5 grams black sesame, 155 grams corn oil, 60 grams fine sugar.

Hakbang 1

In a bowl, add flour, water, 60 grams corn oil, and fine sugar. Mix well.

Hakbang 2

Knead into a ball, let rest for 10 minutes.

Hakbang 3

Remove, and roll into a stretched ball.

Hakbang 4

Cover with plastic wrap and let rest.

Hakbang 5

In a bowl, add light flour and 95 grams corn oil. Mix well.

Hakbang 6

Knead into a ball.

Hakbang 7

Cover with plastic wrap and let rest.

Hakbang 8

Remove the oil skin dough, divide into equal portions.

Hakbang 9

Cover with plastic wrap and let rest.

Hakbang 10

Remove the oil skin dough, divide into equal portions.

Hakbang 11

Press the water dough into a circular shape with the center slightly thicker and the edges slightly thinner.

Hakbang 12

Enclose the oil dough.

Hakbang 13

Pinch the edge with the thumb.

Hakbang 14

Fold the edge down, flatten, and roll up.

Hakbang 15

Remove, stretch into a tongue-shaped shape.

Hakbang 16

Roll up again, then roll into a tongue-shaped shape.

Hakbang 17

Flatten, and stretch into a circular shape with the center slightly thicker and the edges slightly thinner.

Hakbang 18

Place the date filling in the dough and fold tightly with the thumb.

Hakbang 19

Fold the edge down and place in the baking dish.

Hakbang 20

Brush the surface with egg yolk liquid and sprinkle with black sesame.

Hakbang 21

Preheat the oven to 200°C, bake for 25-30 minutes in the middle upper layer.

Hakbang 22

Serve.