How do you make fried sugar cakes as delicious as they are sold in old stores?

Brown sugar, lard mixed with flour to make powdered sugar filling, with white sugar with boiling water and noodles, rolled into a small agent to make dough, wrapped into powdered sugar filling after wrapping into a bun shape, flattened, fried in the oil pan until golden, while hot is the best to eat.

Put the flour in a basin and pour water into the pot. Add sugar and bring to a boil and pour in flour. Stir vigorously in one direction with a few chopsticks until there is no dry flour, then knead the flour into multiple smooth doughs for later use.

Take a small dough and knead it round, using the thumb of the other hand to rotate and press into a dimple. Add a spoonful of sugar, seal and knead round, and gently press flat with the palm of your hand. Heat the oil, add the dough one by one, and gently shake the pan.

After floating, pay attention to turning over, and fry until golden brown and take out.

Add sugar to the flour and mix well, add water to make a dough; Make the dough into small round cakes and fry them in an oil pan until they bubble.

This fried sugar cake is soft and delicious!

First, prepare 200 gramsCake flouradd 10 gramsWhite sugar, stir well and set aside.

Tips; Adding sugar to the flour to increase the sweetness of the flour can also be added to the low-temperature oil to give the sugar cake a good color.

We will iron the flour, pour water into the pot, bring to a boil, do not turn off the heat, pour the stirred flour into the pot, and then pour the flour on one side, with a rolling pin, stirring continuously. Once the flour is heated, it gradually turns yellow, sticks together, and stirs constantly in one direction until there is no dry flour. Turn off the heat.

Stir continuously with a rolling pin in one direction until the dough breaks.

Tips: Pour the flour into a boiling pot and keep the water boiling so that the noodles are heated more thoroughly so that they don't cool down during stirring. Brush the plate with cooking oil.

In case the dough sticks to the board, remove the hot dough from the pan and cool the dough into thin sheets by hand and dip it in cooking oil. Cooking oil can make cakes crispy.

Prepare a small pot, pour in 30 grams of sugar, add 10 grams of flour, stir well, add flour to increase the viscosity of the sugar, add some black sesame seeds to the sugar。It will be beautiful and delicious. Knead the dried dough together, knead it repeatedly, then divide the dough into two parts, take half and continue kneading.

Knead the dough into thin strips and pull them to an even size by hand.

Place the squeeze in the palm of your hand and knead into a smooth ball for use. After kneading, press the dough into thin slices, press the center of the dough with your thumb, put a spoonful of sugar in the dough, then put the dough into the tiger's mouth, keep turning the dough, tighten the opening, and finally receive, pull down a piece of dough to prevent sugar leakage, and the rest of the squeezing is done according to this step, the dough is squeezed out and filled with sugar cakes, and then the dough is squeezed out with vegetable oil.

Brush the plate with oil again, place it on top, dip your hands in the oil and squeeze the noodles into thin slices, be careful not to squeeze out the sugar cake filling, cooking oil can make the fried sugar cake crispy, all the noodles are squeezed out according to this method, then we start to fry the sugar cake, when the cooking oil in the pan is 40% hot, put the sugar in. Place the cakes in the pan one by one along the edge of the pan to quickly preheat the sugar cake, shake the pan and use constantly. The spoon is gently flipped to prevent the cake from sticking to the bottom of the pan and to heat the cake evenly and on low heat.

Saute for three minutes. Tips: The temperature of fried candy cakes should not be too high, and slow frying over low heat can have a better taste.

The most important thing is to use low-gluten flour andGluten flourMake sugar cakes。When fried, the candy cake will act like a bomb**. After three minutes, all the candy cakes are floating, golden and crispy on both sides, and you can use kitchen toilet paper.

Oil control, put the sugar cake on the plate, it is ready to serve, and the simple and delicious fried sugar cake is ready.

Pour water into the pot, put the soup in it and boil, then pour the water into the flour, stir it evenly with chopsticks, rub oil on your hands, knead it into a dough, and then move the brown sugar into the flour for later use, divide the dough into a small piece, roll it out, put the powdered sugar in the middle, wrap it up, seal it down, press it flat with your hands, put it in when the oil temperature is 6 7 hot, fry it until it is golden brown, and you can eat it.

It's very easy to make. First of all, the flour should be prepared, then left to form a dough, then prepare the bean paste filling, then roll out the dough into a cake shape, then wrap the bean paste filling inside, then heat the oil, put it in the pot when the oil is hot to 7 percent, and then fry it until golden brown.

Prepare an appropriate amount of flour, blanch the flour in hot water, stir well with a tool until it looks less homogeneous than dry flour, and let it sit for a while.

Coat the stirred flour with a little cooking oil, knead it vigorously, then pull out a small piece and roll it into a round shape to initially form a sugar cake shape to make it look oily.

Take the sugar and flour in a ratio of about 1:1, mix the sugar and flour evenly, then put the flour and sugar into the preliminary dough made in the previous step, roll the dough with a rolling pin until the final sugar cake shape, and prepare to put it in the pot.

Put the sugar cake waiting to be put into the low-temperature oil of the oil pan in turn, wait for a period of time, fry until the sugar cake can bulge up and float on the oil layer, during which you can turn the sugar cake to fry it evenly, be careful not to splash the oil, to prevent scalding. Fry until the cake is golden brown on both sides.

Place the sugar cake fried until golden brown.

The method of making fried sugar cake is very simple, we need to pay attention to the method of frying, and do not fry too much at one time。Fried sugar cake is a very delicious traditional snack that can be found in many parts of our country, and everyone likes to eat it as a snack or for breakfast. The ingredients you need to prepare for fried sugar cake are 175 grams of flour, 90 grams of sugar, and an appropriate amount of water and oil.

Let's start by dividing the flour into two parts, one part is 160 grams and the other part is 15 grams. Put 300 grams of water and 30 grams of sugar in the pot, boil until the sugar is completely melted and the water boils, and pour the boiled water directly into 160 grams of flour. Stir with chopsticks in one direction, and when the dough is cool, knead it into a smooth dough, and if it feels sticky, you can apply some cooking oil to your hands.

15 grams of flour and 60 grams of sugar, stir well, the filling of the sugar cake is made, if you like hawthorn, you can also add some hawthorn cake crumbs to it, it tastes sweet and sour, even if you eat a few more, you will not feel tired.

Divide the kneaded dough into smaller doughs of the same size, about 40 grams each. We knead the dough flat, wrap the flour and sugar we have just mixed into it, and knead it tightly. Gently flatten the dough with the palm of your hand, heat oil in a pan, put the finished sugar cake in it after the oil is hot, and fry it until golden brown on both sides.

It should be noted here that the sugar is high and it is best to fry one or two at a time, if you fry too much at one time, it is easy to stick together, we can gently shake the oil pan when frying, and turn over after the sugar cake in the oil pan floats.

When the cake is almost fried, we can take it out and set it aside to control the oil. When it cools, you can eat it directly, and the sugar cake made in this way is very delicious even when it is cold. The reason why you need to add flour to the filling of the sugar cake is mainly so that the sugar juice will not flow out all the time when eating, and if you like to eat juicy sugar cakes, you can also choose to put less or no flour.

It should be noted that when frying, it is best to put less in advance, and be sure to add water and flour in a ratio of 1:1, stir evenly and then add sugar, the effect is the best.

Pay attention to the time, pay attention to the heat, pay attention to the softness and hardness of the fried sugar cake, pay attention to the freshness of the food, and pay attention to the oil splashing out.

Pay attention to the frying technique, but also pay attention to the preparation of the filling, pay attention to the degree of softness and hardness, pay attention to the frying time, and at the same time control the heat, but also pay attention to the method.

Fried sugar cakes make the skin crispy on the outside and soft on the inside.

Ingredients: flour, boiling water, cooking oil, sugar;

Method: 1. Slowly add freshly boiled boiling water to the flour and stir until there is no raw flour;

2. Knead the stirred dough and put it aside to let it stand for a few minutes, and I can add sugar directly to the heartfelt part, or you can use fried flour to add some sugar and sesame seeds and mix evenly;

3. Pinch and flatten the small agent into the heart and then pinch it flat, preferably flat on the side and convex in the middle;

4. After the oil is heated to 7, fry it over medium heat until golden brown on both sides.

Note: The closing of the sugar cake should be tighter and do not expose the sugar, so as to avoid cracking during the frying process, and not to fry it on high heat, otherwise the inside will be uncooked.

I eat it a lot! Cut into small pieces first·· Then put a little more oil... Put the sugar cake in for about 2 minutes·· ok

Put a bowl of water in a pot, a spoonful of sugar, boil and put it in flour, mix it into a ball, and divide it into small balls. Three spoonfuls of sugar in the bowl, a spoonful of flour and sugar filling, the noodles are wrapped in sugar filling, fried in the oil pan, fried until golden on both sides, and the delicious fried oil cake is done.

The hot mask is a good fried cong boy sugar cake oozing stuffy method.

A bowl of flour in the sales hall, a sock hidden cup with boiling water, and a delicious fried sugar cake.

The fried stool hand is only a homely practice of sugar cake and jujube pei, all of which are hollow and do not flow sugar potatoes.

Fried sugar cake seems simple, but many people make it hard skin, not hollow inside, and it is very easy to crack and leak sugar and juice when frying, in fact, it is not the right way to do it. No cracking, no leakage, sugar, not hard enough for 3 days! Below, I will give you the detailed recipe of this "fried sugar cake", and wish you good health and good health!

Fried sugar cake] food: 500 grams of flour, 900 grams of boiling water, white sugar, vegetable oil, black sesame powder appropriately.

After boiling the water in the pot, turn off the heat, pour the boiling water into the flour, mix it with chopsticks while pouring the water, the higher the temperature of the water, the better, and the flour will be blanched, and the sugar cake will taste softer and glutinous.

Blanch out the gnocchi soup stretched out on the board, divided into large portions, of course, let cool, and finally knead into a large dough, blanched better noodles, elastic and soft and hard, it is best to take the dough when it is lifted.

Add some oil to the dough, just to make it not stick to your hands when kneading the dough, knead it into a smooth dough again, cover it tightly with plastic wrap, and set it aside for about 30 minutes.

We began to adjust the five-kernel filling, add a spoonful of flour to the bowl, 3 spoons of sugar, and then add a large handful of black sesame powder, with such a ratio to prepare, stir evenly, the purpose of adding flour is to let the sugar melt and be digested and absorbed by the flour, to avoid the flow of sugar after the pot to the mouth, but also to prevent the phenomenon of boiling.

After the dough is rested, put it on the board and knead the development strips, cut it into a small agent, knead it into a round and slippery small flour agent, the bun skin does not have to be cut very large, take a bun skin and arrange it into a small house, and put an appropriate amount of stuffing.

Gradually, use the palm of your hand to close the edge, remove the excess dough at the top, and gently press it flat with the palm of your hand for family reunion again, so that the sugar cake embryo is ready. Pour a little more oil into the pot, when the temperature is about five or six percent hot, put in the sugar cake one by one, put too much at a time to prevent sticking, the whole process will be fried over medium and low heat, the fire is too large to make the internal structure of the sugar cake heat too fast, it is very easy to burst.

Fry until the sugar cake floats up and then turn it over, so that both sides are evenly heated and symmetrical, and it is not easy to crack when it is evenly heated, and finally fried until the surface is golden yellow, and all of them are convex, and you can get out of the pot. When you first come out of the pot, you can eat crispy on the outside and soft on the inside, all of them are hollow, and the skin will become loose after it is cool, but it tastes sweet and soft, which is really good.

Divide the dough strips into 9 equal portions, about 45 grams each. Take one serving and spoon it into a nest and scoop in 1 teaspoon of the filling, about 5g. Slowly turn up and close, and be sure to pinch the mouth tightly.

Press the seal side down, and make other sugar cakes in turn, and have time to cook for 20 minutes. The oil temperature of fried sugar cake should not be high, and if the oil temperature is too high, it is easy to burst and the filling will overflow. You can drop a small piece of dough, and when the dough slowly floats, it is the best temperature for frying the sugar cake, and then put the sugar cake in the pan.

Keep it at this temperature until the cake slowly turns over and deepens until golden brown.

Step 1: Mix the sugar water and flour evenly.

Step 2: Mix the sugar and flour evenly, this thing is the sugar filling.

Step 4: Divide the small agent, knead it into a ball, press it into a cake, wrap the sugar filling just now, like a rice ball, wrap the sugar cake, and press it into a cake shape.

Step 5: Prepare a little more oil, heat it to 50% hot, and gently put the finished sugar cake into the pan, and only need to fry it over medium-low heat throughout the process.

Take an appropriate amount of flour, then cool the boiling white sugar water, pour it into the flour and stir it up, continue to proof, after proofing, divide them into evenly sized agents, and then put bean paste filling or brown sugar in it to wrap it, fry it in the oil pan, shape the surface of the frying and then take it out, raise the oil temperature, put it in the re-frying, take it out after frying, and the very delicious fried sugar cake is ready.

The fried sugar cake is made as follows:Ingredients: sugar, flour, cooking oil, etc.

1. Add 50 grams of sugar and 400 ml of water to the pot, add 220 grams of flour after the fire is boiled, stir until there is no dry flour, and let it cool.

2. Add 80 grams of sugar and 20 grams of flour to the bowl and stir well.

3. Smear a little oil on the panel, knead the cool hot noodles into a smooth dough, knead them into long strips, cut them into evenly sized agents, and knead the agents round and flatten.

4. Wrap the sugar filling in the agent, close the mouth like a bun and then flatten.

5. Add a lot of oil to the pot, guess the oil temperature until the chopsticks are placed to create small bubbles, turn to medium-low heat and put in the sugar cake, and fry until golden brown.