How to make hot sugar cake to make puff pastry?

How it works: 1. When we fry sugar cakes, the oil temperature must be appropriate, if the oil temperature is relatively low, there will be no crispy skin.

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

3. 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 cakes will be crispy on the outside.

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

Sugar cake method:

1. Fry a small handful of sesame seeds in a frying pan over low heat, and set aside.

2. Fry a small handful of flour in the same way.

3. Mix cooked sesame seeds, cooked flour and brown sugar evenly (brown sugar is twice as much as sesame seeds and flour).

4. Put the flour in a large glass bowl, blanch the noodles with boiling water at 85-90 degrees to soften, and stir with chopsticks while scalding (how can you know that it is 85-90 degrees, when the water boils, immediately pour it into a prepared bowl, and then pour it on the flour immediately).

5. When the hot noodles are not too hot, knead them into a dough with your hands, cover with a damp cloth and let them rise for about 20 minutes.

6. Rub the long strips and cut them into small evenly sized pieces.

7. Prepare half a bowl of water, pour a few drops of oil into the water, dip your hands in oil and water to prevent sticking, take a small agent and knead it round, press it into a round shape.

8. Add an appropriate amount of brown sugar filling and close the mouth.

9. Press flat and cover the sugar cake dough with a wet cage cloth.

10. Put in 7 hot oil and fry slowly over medium low heat until browned on both sides.

Cooking skills. 1. The most important thing in fried sugar cake is to blanch the noodles, when pouring boiling water on the flour, pour it slowly, and the dough should be soft to be delicious, but it is too soft and sticky, not too easy to control, so I said that it seems easy, but it is not easy to succeed. I have a remedy here, if the pasta is too soft, you can add a little flour by sautéing it in a pan, but be sure to knead it well.

2. Be sure to fry the sugar cake slowly over low heat, so that the skin will be soft on the outside and not uncooked on the inside.

When making the dough, you should add puff pastry, layer it repeatedly, then roll it out, and then wrap it in the filling to fry it, so that you can make a puff pastry.

Whether it's hot sugar cakes, moon cakes, or other pastries. Generally, you should be able to make puff pastry, the dough should be good, and you should also have skills in kneading the dough, using multiple layers of superposition and adding a layer of lard.

Ingredients: flour, sugar.

Brown sugar, cooking oil.

Bean. Specific steps:

1. Prepare the ingredients.

2. Make sugar cakes and blanch noodles.

Crucially, in some places, flour is put in boiling hot sugar water to make the flour sticky; In some places, flour and sugar are poured into hot water and stirred into noodles.

3. Let the scalded batter cool, be sure to let it cool, and pay attention to safety. After the batter is cooled, put some cooking oil (the blanched batter is easy to knead the dough, add cooking oil, it will not stick to the hands when kneading, and the dough is soft), knead it into a smooth dough by hand.

4. Take some white sugar and brown sugar respectively into a bowl, add an appropriate amount of flour, the ratio is 1:1, stir well to make a filling, put a little flour in the sugar filling, which can prevent the filling from being heated and turbulent, and it will not burn your mouth when you eat it.

5. Coat some cooking oil on the board, put the kneaded dough on the board, knead it into long strips by hand, and then divide it into several evenly sized agents.

6. Take a dough mixture, knead it round and press it flat, and wrap it with an appropriate amount of sugar filling.

7. Close, be sure to tighten the mouth, otherwise it is easy to blow up and crack when it is fried.

8. Heat more oil in the pot, the oil temperature is 50% hot (chopsticks can be bubbling in the oil), put in the prepared sugar cake embryo, turn to medium heat and fry slowly, the raw embryo will sink to the bottom at the beginning, and the middle should be turned over with chopsticks.

9. Until the sugar cake floats up, turns golden brown, and puffs up, you can take it out, and you can eat it after it cools.

How to make the hot sugar cake:

Ingredients: 160 grams of flour, 280 grams of water, 10 grams of oil, 2 grams of baking powder.

Excipients: 30 grams of brown sugar, 10 grams of walnut powder, 5 grams of flour.

1. Heat the stainless steel pot, pour in 10 grams of salad oil, shake the pot, and preferably smear the oil on the side, so that it will not stick. Then cover it with a pot lid and pour 280 grams of water quickly, which will not splash oil quickly.

2. Wait until the water boils, continue to boil for half a minute on low heat, remove the pot from the source, and pour in 160 grams of flour.

3. Mix quickly with a rolling pin until there is no cornstarch.

4. When the hot noodles are not hot, take them out, add 2 grams of baking powder, and rub them back and forth until they are smooth and delicate, with no induration at all, and have time to cook for 20 minutes.

5. Make the filling: 30 grams of brown sugar, 10 grams of walnut powder and 5 grams of flour and mix evenly. Note: The traditional sugar filling is sugar and flour, and flour makes up 10-20% of the sugar.

6. Divide the dough into 9 equal portions, about 45 grams per portion.

7. Take one serving and spoon it into a nest, scoop in 1 teaspoon of filling, about 5 grams.

8. Slowly turn up to close the mouth, and the mouth must be pinched tightly, otherwise it will be easy to crack when it is fried.

9. Press the seal face down, and make other sugar cake green blanks in turn, and have time to eat for 20 minutes.

10. The oil temperature of fried sugar cake should not be high, because the oil temperature is too high and it is easy to burst and the filling overflows. You can drop a small piece of dough and put the dough in the pan when the dough slowly floats, which is the optimal temperature for frying the sugar cake.

11. Keep it at this temperature until the sugar cake slowly turns over.

12. Fry until golden brown and remove from the fish.

13. The finished product of the sugar cake.

Pour the flour into a container, add 1 tablespoon of sugar and mix well until the dough is thick. Wait for the noodles to cool, rub an appropriate amount of oil on your hands, knead until smooth, let rise for about half an hour, and knead into a small agent. Take a small dose, knead it thinly with both hands, wrap it in brown sugar (or white sugar), sprinkle a little flour on the sugar, wrap it into a circle, and pat it flat.

Heat the fryer on the fire first, and when the oil temperature is 50% hot, put it in one by one. When the sugar cake floats, remove from the heat and fry for another 5 minutes, remove and drain the oil. <

The recipe for hot noodles with sugar cake includes: Ingredients: 150 grams of flour; Excipients: water (boiling water) 180 grams; Seasoning: 20 grams of brown sugar, 10 grams of sugar.

The method of scalding noodles with sugar cake is as follows:

1. Pour the flour into the container, add 1 tablespoon of sugar and mix well, one person holds the container, the other person holds chopsticks or a rolling pin, drenches hot water while using chopsticks to stir from slow to fast, stir dozens of times until the dough is viscous and looks like a layer by layer.

2. After the noodles are cooled, rub an appropriate amount of oil on your hands, knead them until smooth, wake up for about half an hour, and then knead them into small agents.

3. Take a small agent, pinch it thinly with both hands, wrap it in brown sugar (or white sugar), sprinkle a little flour on the sugar, wrap it into a circle, and gently pat it flat.

4. Put the fryer on the fire first, pour half a pot of oil into it after heating, and when the oil temperature is heated to 50%, put in 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.

5. When the sugar cake floats, you can remove it from the heat (or adjust the fire to the minimum) and fry it for 5 minutes, then remove and drain the oil. Place on kitchen paper to absorb excess oil.

Add sugar shortening powder to the sugar pastry.

The dough of the sugar cake is a hot dough, that is, a dough made of boiling water, which is soft and has been soup until it is half-cooked, and it is easy to cook when fried. Add some flour to the sugar filling and mix well, so that the fried sugar cake filling is soft and sweet, and the taste is better. Do not use high heat to fry sugar cakes, medium and low heat is OK, the fire is too urgent and too big, and the inside of the sugar cake is preheated too quickly, which is easy to burst and splash oil to prevent burns.

We can mix flour and sugar together in a ratio of 1:4 to make the filling of the sugar cake, and at the same time use hot water to mix the flour into a dough to wrap the filling, so that the fried sugar cake is crispy on the outside and tender on the inside. It should be noted that it is best to control the temperature of the hot water between 88 degrees Celsius and 95 degrees Celsius.

What sugar cake to add will make it crispy.

What to add to the sugar cake dough.

If you want to make the sugar cake crispy, you can mix the flour and sugar together according to the ratio of 1:4 to make the filling of the sugar cake, and at the same time use hot water to mix the flour into a dough to wrap the filling, so that the fried sugar cake is crispy on the outside and tender on the inside.

The method of making sugar cake is actually very simple, we only need to add an appropriate amount of hot water to the flour and knead it into a dough, then place the dough in the basin to relax for about 10 minutes, and then knead it, cut the agent, roll it out and set aside.

Finally, we can wrap the prepared filling in the dry dough and fry it in a hot pan until golden brown on both sides. Note that when we mix noodles, it is best to control the temperature of hot water between 88 degrees Celsius and 95 degrees Celsius.

You can add some shortening to the sugar cake to make it shortened. In the process of puff pastry, you can add some egg wash or calcium lactate.

Sugar cake crispy outside charred inside tender glutinous, this is three kinds of noodles mixed together and evenly: hot noodles, dough juice, fermented dough, according to the ratio of 5:: mix and stir evenly to wrap sugar and fry, fried sugar cake crispy on the outside and tender and glutinous on the inside!

Crisp with dry flour in the sugar cake. Sprinkle a large handful of dry flour with even smooth noodles, knead the noodles by hand, and the dry flour that has been stacked into it is puff pastry.

You can add glutinous rice noodles, white dry noodles, an appropriate amount of white sugar and puff pastry noodles to make the sugar cake better crispy. Glutinous rice noodles generally add 2 taels per 1 catty, dry flour can add 1-2 taels, white sugar can add 30-50 grams, and kneaded puff pastry noodles can add 3 taels.

Deep-fried sugar cake puff pastry also has a lot to do with the heat, if the low temperature for a long time can not make the dough burn, it will not be crispy, and there are many factors that affect it.

When the sugar cake is hot, the water is boiled, and then turn off the fire many times to add a small amount of flour and stir into the dough, we must pay attention to the puff pastry, this is the key, be sure to add lard, because the shortening effect of lard is quite good, many foods to be crispy back to choose to add lard. The puff pastry made in this way is delicious! After cooling, the noodles are divided into small pieces and wrapped in the sugar filling, and then fried in the pan.

When frying, it is fried slowly over low heat, and repeatedly turned over, so that the sugar cake will spread the flavor to the extreme!

It is possible to add ghee to the sugar cake, and the ghee will be put in the fried fritters, sugar cakes and the like. The sugar cake fried in this way is not so hard and very delicious.

1. The first step of hot noodles and fried sugar cake is to blanch the noodles, boil water in the pot, turn off the heat and pour in the flour, and constantly stir until the delicate dough is delicate.

After stirring until the dough is reached, take it out and put it into small pieces and let it dry for later use. Because the freshly stirred dough is particularly hot, it can be quickly cooled by making small pieces, and it is not easy to stick to your hands after cooling, which is convenient for kneading the dough in the next step.

Second, add lard (that is, the oil refined from pork fat) in the puff pastry pot because lard has a good puff pastry effect, third, add an appropriate amount of flour and sugar to the sugar filling bowl, stir evenly, or use brown sugar.

After kneading the hot dough and letting it cool, arrange the small pieces into a large dough, then press it into a large dough sheet, spread the puff pastry on the dough sheet, then fold the dough sheet, and pinch the edge tightly, fold and roll it out repeatedly, after the puff pastry and the dough are mixed evenly, the dough is made into a long strip, and the small dough is formed, each dough is pinched flat and wrapped in sugar filling, and the edge is pinched tightly, and pressed into a cake.

You can add glutinous rice noodles, white dry noodles, an appropriate amount of sugar and puff pastry to make the sugar cake better crispy. What to add to the sugar cake dough.

We can mix flour and sugar in a ratio of 1:4 to make a sugar cake filling.

Add lard and flour, you can make oil and flour into puff pastry as I said, or you can add it to the dough separately, in short, you can mix it evenly into the dough, so that the fried sugar cake will be crispy on the outside and sweet on the inside, which is very delicious.

Add sugar shortening powder to the sugar cake noodles, mix the flour and sugar together according to the ratio of 1:4 to make the sugar cake line, and at the same time, use hot water to mix the flour into a dough and peel the line, so that the fried sugar cake is crispy on the outside and tender on the inside.

If the sugar cake is crispy, it should be added with cooking oil or lard. This is a puff pastry, which is very useful.

Add sugar shortening powder to the sugar pastry.

If you want to make the sugar cake crispy, you don't need to add anything, the key is the ratio of flour and sugar, according to the ratio of 1:4 mixed together to make the sugar cake filling, and at the same time use hot water to mix the flour into a dough to wrap the filling, so that the fried sugar cake is crispy on the outside and tender on the inside.

Ghee can be added to the sugar cake, that is, cooking oil and flour are used to make a paste, and layer by layer is smeared on the sugar cake, so that the crisp can have a lot of layering.

Add the yeast and flour.

Ingredients: 250 grams of rice flour, 500 grams of water, 6 grams of yeast, 120 grams of sugar, warm water and yeast together with a manual cake and stir evenly, let stand for 5 minutes.

2. Add rice flour and sugar, stir until the sugar is completely dissolved. It's better to filter it again.

3. Cover with a fresh-keeping mold and put it in a warm place to ferment for 1 hour, if the fermentation is too long, the sugar cake will become sour.

4. The steaming tray is oiled and anti-sticky, the rice cereal is stirred evenly and poured into the steaming tray, steamed over high heat, steamed for about 20 minutes after the water is boiled, how to know whether it is cooked or not, you can use a chopsticks to insert a sugar cake, if the chopsticks are clean, it means that it is cooked. Wait until it is completely cooled and cut into cubes before eating.