Can you use a dough maker to make fried sugar cakes?

You can do without noodles. Ingredients and ingredients needed for homemade fried sugar cakes: 150g of plain flour, 150g of glutinous rice flour, 3g of yeast powder, 50g of sesame seeds, 50g of sugar.

Practices and Steps:

Step 1: The batter making process

Pour 100g of plain flour, 200g of glutinous rice flour and 3g of yeast powder into the basin, mix evenly, pour in 300g of warm water and noodles, stir while pouring water, and finally stir into a delicate and viscous batter, cover with a lid or plastic wrap, and let rise for 40 minutes.

Step 2: The process of making the filling

Pour 50g of sesame seeds, 50g of sugar, 50g of flour into the bowl, mix well with chopsticks, and finally pour in 30g of cooking oil, stir well again, and our filling is ready

Step 3: The frying process of [Fried Sugar Cake].

Prepare 2 spoons, first put a spoon in the oil for a while, this can prevent the spoon and the batter from sticking to each other, first pour half a spoon of batter in the spoon, then add the appropriate amount of filling, then add half a spoon of batter, put the spoon into the oil pan and fry, fry until the sugar cake is set, shake the spoon slightly, and the sugar cake will automatically fall off.

Continue to make the sugar cake in the same way, turn the dough several times during the frying process, and fry it until both sides are golden brown and the oil can be controlled and the pan can be released.

No, you cannot. The noodles used for fried sugar cakes are half hot. The dough mixer and the unsuccessful.

Deep-fried sugar cake and noodles: Add 30g of sugar to 300g of water and bring to a boil on the stovetop. Then pour all the boiling water into the flour and stir quickly in one direction with chopsticks. When the flour is not so hot, rub a little oil on your hands and knead it into a smooth dough.

Ingredients: 160 grams of flour, 30 grams of sugar, 300 grams of water.

Accessories: flour (filling), 15 grams of sugar (filling).

Add 30 grams of sugar to the water and bring to a boil on the stovetop.

2. Pour all the boiling water into the flour and stir quickly with chopsticks in one direction.

3. When the flour is not so hot, rub a little oil on your hands and knead it into a smooth dough.

4. Then make the filling: mix the flour and sugar and mix well.

5. Divide the dough into 12 small dough pieces, about 35 grams each.

6. Take a piece of dough, rotate it with the thumb of your right hand and press out the dimple, put in a spoonful of the mixed filling, rub it with your hands, and gradually seal and pinch it tightly.

7. Press flat with the palm of your hand, and do it in turn.

8. Put an appropriate amount of cooking oil in the pot, the oil temperature is heated to 60%, put it one by one, don't put a lot at a time, otherwise it is easy to stick. Fry both sides until golden brown, remove and place on kitchen paper.

9. After biting into it, there is flowing sugar juice inside, which is very fragrant.

Frying is the last process of making sugar cakes, and it is also the top priority of the success or failure of sugar cakes. There are a few key points that need to be mastered. 1?

The choice of cooking oil must be used to fry sugar cakes with vegetable oil, and try not to use animal oil, because the sugar cakes fried with animal oil will have a layer of silvery-white coagulated fat on the surface after cooling, and there are defects of greasy and sticky mouth when eating. However, the choice of vegetable oil is also particular, one is not to use cottonseed oil, because this kind of oil contains a special odor, and the sugar cake fried with it is often accompanied by an oily smell and is difficult to swallow. In addition, do not use peanut oil, because peanut fried sugar cakes are light in color and unsightly.

It is best to use high-quality rapeseed oil for fried sugar cakes, which color quickly and the smell of the finished product is also fragrant. 2?The method of frying sugar cake is to put the fryer on the fire first, pour half a pot of oil after heating, and when the oil temperature is heated to 50% hot, put the sugar cake green one by one.

After getting out of the pot, do not push the green sugar cake with a spoon to avoid the sugar cake blanks squeezing each other and deforming, but you can use the method of quickly shaking the pot to make the sugar cake not stick and not touch the bottom of the pot. When the sugar cake floats, you can remove from the heat (or adjust the heat to the minimum) and fry it for another 5 minutes, remove and drain the oil. Note:

"Frozen fried" is the key to the technique of frying sugar cakes. If it is fried over high or medium heat for a long time, the sugar cake will be cooked on the outside and grown on the inside, and even burst due to the expansion of the internal air. In addition, if the "stiff frying" method is not used, the fried sugar cake will be shriveled and dull, like a "dead" cake. ]

Ingredients for fried sugar sticks.

500g of flour, 1 egg, sugar casual, black sesame casual, oil 50g preparation steps.

1. Knead into a dough.

2. Knead the hard dough, roll it into a cake, and control the thickness by yourself.

3. Cut into strips and fry in a pan.

4. Boil water and sugar into syrup. Put in the fried sugar sticks and stick the syrup evenly.

How to fry sugar cake and noodles: Pour 270 grams of water into the pot, then add 20 grams of sugar, pour 180 grams of flour into a small amount of flour after boiling over low heat, and stir into a paste without dry flour.

It should be noted here that the ratio of flour and boiling water is controlled at 1:, that is, 1 kg of flour should be matched with 1 kg of 7 taels of boiling water and noodles. After the batter is cooled, sprinkle with a little cooking oil, take out the batter, and knead it back and forth until it is smooth and delicate and form a dough.

The flour will become particularly sticky and thick because of the hot spring containing the reason, it is easy to stick to the hands, and when the noodles are smeared with a layer of cooking oil on the hands and the board, which can not only prevent sticking but also make the sugar cake fried more crispy.

Fried sugar cake is a kind of fried pasta that the local people in Henan are very fond of, people often make it during the festival, wrap the sugar heart after frying, the sugar cake is crispy and soft and glutinous, and the taste is good.

Cooking tips

1. If you want to be crispy and soft and glutinous, you have skills in making noodles, and you have 1 skill to master 1 skill, which is to use boiling water and noodles, which is commonly known as hot noodles, and boiling water will be washed into the flour to lose the muscles in it, and the sugar cake will be particularly soft.

2. White sugar can be put into flour or mixed into water, because the water just washed into the flour is relatively hot, you need to stir it with chopsticks into a state without dry flour, let it stand for a while, and then knead the dough, the effect will be very good.

3. When frying the sugar cake, the oil temperature is about 6 when it is hot, because if the oil is too hot, it is easy to fry the paste, and the oil that is too cold is easy to absorb oil.

The method of making fried cakes is as follows:

1. Put the processed cake noodles in a basin and prepare a bowl of cold water.

2. Sprinkle water on the cake noodles, slowly stir the cake noodles with chopsticks to make the high noodles into gnocchi, and gently knead the gnocchi into small gnocchi pieces with both hands.

3. Put the kneaded cake noodles into a steamer covered with a cage cloth, and steam for 20 minutes over high heat.

4. Then pour the steamed cake noodles into the basin, dip them in cold water and form a dough, so that the cake noodles are reconciled.

Fried cake is a snack made of glutinous rice flour, ordinary flour and other raw materials, is one of the famous traditional snacks in Tianjin, and Goubuli buns, Gui Faxiang twist and blind dust called "Tianjin Gate Three Unique" food.

The fried cake is golden and crispy, and after taking a bite, the yellow, white and black colors are distinct, and the yellow is the fried brown skin; The white is the leather of glutinous rice, chewy, and not sticky to the teeth; The black one is the sweet bean paste filling.

Note: The skin of the fried cake has glutinous rice in it, which has a soft texture, and it will puff up slightly after frying, and it will not be hard when biting. If you use ordinary flour to make it completely, it will feel hard after frying, and although it is also very crispy when you bite into it, there is no glutinous meat, and there is no taste no matter how you eat it;