How do you make sugar cake fluffy and crispy? Preparation and recipe for sugar cake Crispy and fluff

Fried sugar cake is a traditional delicacy that is available in many places, and it is also a delicious dessert that is loved by many friends. The practice is not the same, but the taste can be summarized as, crispy outside and tender inside, eat while hot, although the sugar juice is hot, but you can't stop, the production method of sugar cake is not too difficult, it is made of flour as the main raw material, in our hometown hawkers are pushing three rounds out of the street to sell, and ** is also very close to the people, even in today's soaring prices, sugar cake is also a string of one yuan, not to mention how delicious it is after eating a mouth, the finished sugar cake is golden in color, rich in fragrance, sweet in taste, and crispy in taste.

Let's share with my friends the detailed method of making a sugar cake, I hope my friends can like it.

Make a tutorial. Sugar cake].

Ingredients are needed. Ingredients: 180 grams of plain flour.

Ingredients: 30 grams of white sugar, more edible oil, 300 grams of water.

Filling: 15 grams of flour, 60 grams of sugar.

1. Put water in the pot, a spoonful of sugar (if you like to eat sweet, put more), boil the sugar until it melts, pour in the flour, blanch the flour, add a little dry flour and form a smooth dough.

2. Put sugar in a bowl, add a little dry flour, and add black and white sesame seeds for later use. Or add sugar, without flour, and add black and white sesame seeds. The sugar filling made by the first type is dry and not too sweet, and the sugar filling made by the second type is sweet.

3. Dry the dough into long strips, cut it into small pieces, and form a small round ball in the dough. Take a small round ball, press it into a nest shape in the middle, put the stuffing into the tiger's mouth, close it slowly, and gently press it flat, so that the green billet is ready.

4. After everything is done, put more oil in the pot, heat it, the oil temperature is hot to 40%, and then slowly put it into the prepared sugar cake green, fry it slowly over low heat, turn it over in the middle, and fry it until the sugar cake gradually floats up, and all of it becomes golden brown and can be fished out.

Pick up one and pinch the outer skin is crispy, crispy on the outside and tender on the inside, eat it while it's hot, although the sugar juice is hot, you can't stop biting and dropping a piece of slag. Exceptionally tasty.

If you want to have a crispy skin, first of all, the oil temperature must be appropriate, and the noodles must be scalded with boiling water, and the oil must be made of lard.

After pouring the sugar into the water and boiling and melting, then pouring the boiling water into the flour to mix the dough into a smooth dough, which we call "hot noodles", then wrapping the filling, putting it in an oil pan and frying it over medium-low heat until golden brown on all sides. The finished product is golden in color, rich in fragrance, sweet in taste and crispy in taste.

Put the glutinous rice flour into the yeast powder to ferment, and then add the baking soda powder to make the sugar cake. Fluffy and crispy.

The preparation of the sugar cake is as follows:

Ingredients: 300 grams of flour, 400 grams of water, 50 grams of sugar, 30 grams of vegetable oil (used for dipping hands and noodles).

Filling: 90 grams of sugar, 30 grams of flour

—How to make it and how to do it—

Step 1: Find a relatively large basin or large soup bowl, and pour 300 grams of flour into it for later use. Then put 400 grams of cold water in the pot and pour it into a small pot, add 50 grams of sugar, boil until boiling, boil the sugar, and then turn off the heat.

Step 2: Pour the hot sugar water into a large bowl of flour, stir while adding water, after all the stirring, there is no gnocchi inside the dough, this process takes about 10 minutes.

Step 3: After stirring, let the hot noodles cool thoroughly, during which there is no need to cover the lid, the dough will not dry out, and it is easier to dissipate heat when it is opened.

Step 4]: Then we take a small bowl, put about 20 grams of flour, and then add cold water to stir, to stir into a batter while adding water, and the chopsticks can slip down to drip down.

Step 5: We smear a layer of vegetable oil on the panel, then put the cool hot noodles on the panel and spread out a spoonful of vegetable oil (about 20 grams) in the hot noodles, and then spread the batter on the top of the hot noodles (so that we prevent the explosion when frying the sugar cake), and then rub the oil on our hands, knead the hot noodles into a smooth and delicate dough, knead the dough with oil, and make the skin crispy.

Step 6: Then knead the dough into long strips by hand, cut it into about 50 grams with a knife or knead it by hand, and try to be as uniform as possible.

Step 7: Take a small bowl, add 30 grams of flour and 90 grams of sugar, stir well to make a sugar filling. You can also add some black sesame seeds or white sesame seeds to it, or you can not add it, stir evenly and set aside.

Step 8]: We continue to grease the palms of both hands, take an agent in our hands, and press the agent into the middle thickness with the palms of our hands, and the thickness is slightly thicker than the dumpling skin. Put an appropriate amount of stuffing in the middle, and then wrap it like a bun, and the mouth must be closed to prevent sugar leakage.

After each one, press flattened, grease the bottom, put it on the cutting board, and finish it all in turn.

Step 9]: Put about 300 grams of oil in the pot, you can also put more, and then turn on the high heat to boil the oil to 5 layers of heat, if we can't judge the oil temperature, you can put the chopsticks in When the periphery of the chopsticks begins to bubble. Then turn on medium and low heat, put the prepared "sugar cake" raw embryo inside and fry it, do not open a high fire, use medium and low heat to slowly fry through, fry it well, the fire is too big, and the inside is not cooked.

It's mushy on the outside, so be patient.

Step 10]: Don't put too much, generally 3-4 can, we have to flip back and forth during the frying, the first time to turn over is to operate when the fried cake is bulging, and when both sides are fried to an attractive golden brown, you can get out of the pot. Scoop the cake into a colander and drain the oil and put it on a plate.

Try this method of fried sugar cake, it is crispy and soft, and it does not run sugar, it is clean and hygienic without additives, and it will be seen once.

Ingredients: 200g all-purpose flour, 300g water, 90g sugar, 15g all-purpose flour, 10g oil.

1. Put 90 grams of sugar and 15 grams of flour in a bowl and mix well as sugar filling.

2. Put 300 grams of water and 10 grams of oil in a pot.

3. Heat until bubbling.

4. Turn down the heat and slowly add the flour.

5. Stir evenly without dry powder.

6. Turn off the heat and knead smooth.

7. Divide each into small doses of about 50 grams.

8. Take a roll out and add about 10 grams of filling.

9. Wrap up. 10. Wrap all the sugar cakes and gently flatten them with the mouth facing down.

11. Fry in 6 hot oil.

12. When the surface is golden and floats, remove and drain the oil.

13. The fried sugar cake is ready.

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.

Place an appropriate amount of cooking oil in China, the same amount as the usual amount of frying, burn the oil over low heat, and the oil temperature should not be too high, otherwise the sugar cake will not be cooked or overcooked, and the desired effect will not be achieved.

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.

Put the fried sugar cake until golden brown on a plate, and you can eat it after a while Enjoy the fruits of your labor with your family and taste the deliciousness of the sugar cake. When eating, pay attention to the inside of the sugar cake is relatively hot, and you must be careful Tips.

Ingredients: flour, boiling water, sugar, cooked white sesame seeds, oil.

Method 1Put the flour in a basin, stir it with chopsticks, pour in boiling water, and form a moderately soft and hard noodle, I feel that the softer the better, as long as the dough can be picked up by hand to facilitate the filling in the back, try to be as soft as possible.

2.Cover with a damp cloth and let the dough rise for more than 10 minutes, then use your hands and evenly, if it is too sticky, your hands can stick some oil properly.

3.When the dough rises, you can make a filling, add an appropriate amount of brown sugar to cooked white sesame seeds and flour and stir evenly, and put white sesame seeds mainly to taste more fragrant. You can also leave it alone.

4.Take out a piece of dough, roll it into long strips, and divide it into small squeezes.

5.Take a small dose of dough and roll it out, put in an appropriate amount of filling, wrap it like a bun, dip it in a little oil, and pat it flat in the palm of your hand.

6.Knead the sugar cake blank and fry it in a hot oil pan until golden brown and crispy.

Is it OK to make sugar cakes with sticky rice?

The sugar cake is very delicious, so let's talk about how to make the sugar cake crispy.

01 When we fry sugar cakes, the oil temperature must be appropriate, if the oil temperature is relatively low, there will be no crispy skin.

02 When we fry sugar cakes, the oil temperature of the sugar cakes should not be high, because the oil temperature is too high and it is easy to burst and the filling overflows.

03 When making sugar cakes, we need to blanch the noodles with boiling water, and stir with chopsticks while pouring boiling water, the softer the better, so that the fried sugar cake will be crispy on the outside.

04 When frying the sugar cake, the oil temperature should be kept at a temperature, so that the fried sugar cake is crispy, and you can take it out when the sugar cake is golden on both sides, remember to eat it while it is hot.