When making hollow and crispy fried sugar cakes, how should the noodles be matched?

When making hollow and crispy fried sugar cakes, how should the noodles be matched? Although fried sugar cake is a Shanghai specialty, our place is also very popular. Fried sugar cake is made of wheat flour, glutinous rice flour is used as raw material, and yellow rice flour is also used.

Glutinous rice noodles and yellow rice noodles are made, and the noodles are fermented, that is, the noodles are fermented with hot water and noodles with old fermented rice or yeast powder. How to use old fermented seeds and noodles to steam steamed buns, and the finished dough should be melted with edible soda ash to achieve new pH. However, the dough made of yellow rice noodles and glutinous rice noodles with old fermented seeds does not need to eat soda ash.

The five-kernel filling of the fried sugar cake is stirred with sugar plus a little wheat flour and cooked sesame seeds, and the sugar is reasonable white sugar and reasonable old brown sugar. When mixing the noodles, the noodles should be scalded with hot water. Many people usually can't make fried sugar cakes to soak, because they use the wrong noodles, and it is not correct to use warm or cold water for water.

And it's easy to divide into layers, so big bubbles will protrude during the frying process. Blanch the noodles with hot water, and rub the cooking oil after the batter is well combined. Then cover the film bag tightly, put it in a cold and wet place to wash your hair, there is car oil can increase the lubrication effect, the surface is smooth and clean is easy to divide the level, fried sugar cake can not be soaked, there is:

There are many factors such as not blanching the noodles with boiling water, not adding wheat flour and oil after blanching, the sugar cake crust is too thick, and the raw and cooked cake is very large.

Add 400 grams of cold water to a pot and bring to a boil, add 20 grams of sugar to stir and dissolve, then stop the heat. Add another 200 grams of wheat flour, stir while entering, pour it slowly, to avoid causing gnocchi soup, and stir until the batter is very delicate, and there are no wheat flour lumps. After that, sprinkle the batter on the stone slab and let it cool.

After the batter is cooled, make some wheat flour on top and pour 15 grams of cooking oil, wrap it and knead it again to form a smooth dough, then knead it into a strip, and divide it into several small flour agents. Roll each small flour agent into a ball and press it flat, press it into a thin edge and a hard and thick small round cake in the middle, make it into the five-kernel filling, and then wrap it tightly like a dumpling, boil the oil in the pot, put it into the sugar cake and fry it at a hot temperature, and then turn it over after floating, fry it until golden brown on both sides and bulge into a ball, drain the oil and take it out to eat.

Be sure to use boiling water to scald the noodles, the scalded noodles are soft and glutinous, and they are easy to bubble when fried. When kneading the dough, be sure to add wheat flour and cooking oil, so that not only custard sauce, but also easy to foam. The dough does not need to be divided into very large parts, and the cake shape is thinner, and it is easier to protrude in the case of frying.

The ambient temperature should always be maintained, and the temperature should be fried slowly over medium and low heat, otherwise it will be hard and scorched, not too cooked, and it will not bubble.

Start by preparing the ingredients.

Add an appropriate amount of water to the soup pot, then add an appropriate amount of white sugar, and bring to a boil over high heat, stirring while boiling.

Until the sugar has completely melted in boiling water, it's fine.

4.Then use this boiling water and noodles, you should remember to add it to the flour in batches, stir while adding, and the amount added is decided according to the actual situation.

If you want to make this noodle, you need to use all-purpose flour, so the fried sugar cake is particularly delicious.

It is necessary to use low heat for frying, it is easy to burn the food in high heat, and when you fry it after controlling the fire, remember to turn it over, and the taste will be better.

Fried sugar cake is a traditional delicacy in Shanghai, but people in our place also love it. Fried sugar cakes are made of white flour, glutinous rice noodles, and yellow rice noodles. Glutinous rice noodles and yellow rice noodles are made, and the noodles are made alcohol, that is, the noodles are made with hot water and the noodles are added with old fermented seeds or baking powder.

How to knead the dough with old fermented seeds to make steamed buns, and the good dough must be mixed with edible alkali to neutralize the acidity and alkalinity. However, the dough made of yellow rice flour and glutinous rice flour with old fermented seeds does not need to be neutralized with edible alkali. It is not delicious to say that you want to use edible alkali to neutralize it.

The five-kernel filling of the fried sugar cake is mixed with sugar with a small amount of white flour and cooked sesame seeds, and the sugar is effective white sugar and old brown sugar. When kneading the dough, blanch the dough with hot water. Many people often do not bubble the fried sugar cakes, because they use the wrong kneading dough, and the water is incorrect with warm or cold water.

And it's easy to layer, so that during the frying process, there will be raised and blistered. Blanch the dough in hot water, rub the batter well and rub it with vegetable oil. Then cover the fresh-keeping bag tightly, put it in a hot and humid place to wash your hair, organic oil can increase the lubrication effect, the surface is smooth and clean is easy to divide into layers, fried sugar cake fried out without foaming, there are:

There are many factors such as not using boiling water, no flour and oil are added after blanching, the sugar cake crust is too thick, and the doneness is too large.

Add 400 grams of cold water to a pot and bring to a boil, add 20 grams of white sugar and mix and melt, then turn off the heat. Then pour in 200 grams of wheat flour, mix while entering, pour it slowly, to prevent gnocchi soup, and mix until the batter is very delicate and there are no flour lumps. Later, sprinkle the batter on the slate and let it cool.

After the batter cools, make some flour on the top and pour 15 grams of vegetable oil, wrap it and knead it again, knead it into a smooth dough, and then knead it into a strip, and divide it into multiple small flour agents. Roll each small flour agent into a sphere and press it flat, press it into a thick round cake with a thin edge in the middle, wrap it in the five-kernel filling, and then wrap it tightly like making dumplings, heat the oil in the pot, put it into the sugar cake and fry it when it is hot, and then turn it over after floating, fry it until golden on both sides and bulge into a ball, drain the oil and scoop it up to eat.

Be sure to use boiling water to scald the noodles, the scalded straight noodles are soft and glutinous, and they are easy to bubble when fried. Be sure to add flour and vegetable oil when mixing the dough, so that not only custard sauce, but also more importantly, easy to foam. The dough does not have to be very large, press out the cake shape a little thinner, and it is easier to bulge when fried.

The temperature should be maintained, and it should be fried slowly over medium and low heat, otherwise it will be hard and scorched, not too cooked, and it will not bubble.

You can choose to add a little more yeast powder or fluffing agent to the flour, and water it while mixing it When frying again, the temperature must be turned to the maximum, and you must keep rolling it with a spatula.

The noodles must be added with yeast powder, and they must be kneaded until they are specially sold, and finally kneaded into small dough.

Sugar cake is a traditional Chinese snack, crispy on the outside and glutinous on the inside, sweet and delicious, and is very popular with everyone. However, this seemingly super simple sugar cake can be done at home, but it is more difficult than frying fritters. Because I am particularly concerned about sugar cakes, I study the method of sugar cakes whenever I have time.

In the end, it failed twice to make the sugar cake. It was a really fragrant moment. You can smell the unique aroma of sugar cake from afar, and you can't help but swallow it.

How to make it: Ingredients: 220 grams of plain flour, 40 grams of sugar, 400 grams of boiling water, cooking oil.

Tools Required: Iron pot.

How is it made?

Mix the plain flour and sugar well, blanch the noodles with freshly boiled water, pour in the water immediately, stir quickly and cool until warm. Add some oil and knead the dough without touching your hands.

At this time, let's mix a sugar filling, add a little flour to the sugar and stir well, so that the sugar filling is ready.

Dry the dough until warm, smear with cooking oil and roll into balls.

Grease the palms of your hands, pull out an appropriate amount of dough directly, knead it into a small ball, flatten it, press it into a concave shape, and wrap it with an appropriate amount of sugar filling. Be sure to pinch it at the closing point and flatten it.

When the oil temperature in the pot is five or six hot, put the embryo in, fry until the bottom surface is set, gently turn over, and fry until both sides are golden and floating, and then you can get out of the pot.

Don't rush to eat the sugar cake that has just come out of the pot. It's hot, and it's a little cooler and ready to eat. Take a gentle bite. The outer skin is a thin layer, crispy, soft and sweet, and hollow inside. Super tasty.

What do I need to pay attention to when mixing noodles?

Boiling water blanching noodles mainly destroys the gluten components in the flour, and the uniform blanching noodles make the fried sugar cake delicious.

The sugar filling is made from flour and white sugar. When you add flour, the sugar doesn't run easily, and it doesn't burn your mouth when you eat it.

The dough has a large moisture content, so it sticks to the ground. You can apply oil or cold water to the palm of your hand.

When the filling is collected, there must not be too many seams, and it must be as smooth as possible, otherwise it will be easy to crack when fried.

Pastry is a food that we all love very much, especially for female friends, no matter what age they are, they will eat pastries to regulate their mood. After years of development, there are more and more types of cakes, and sugar cake is one of the classic ones, with sugar as the main ingredient, the taste is soft and chewy, sweet and delicious.

Put the white sugar into boiling water to melt, put boiling water into flour, add a small amount many times, stir into a large flocculent shape with chopsticks, and then put in a little edible oil after the dough is not hot, knead it into a dough, and let it stand for about 15 minutesThe oil temperature is 7 hot, put it in the sugar cake and fry it slowly (if the fire is too small, it will be hard to fry it) and then you can get out of the pot after both sides are golden brown.

You need to put the flour in a basin, then put it in hot water to stir, knead it into a dough and divide it into small pieces, put sugar in it, and then wrap it and put it in an oil pan to fry it.

It is to roll out the dough into a thin layer and then sprinkle some sugar to roll it up. After that, put it in the oven and bake it, and when mixing the dough, you need to pay attention to the ratio of starch to yeast powder, which is about 3:1.

Put the flour in a basin, then stir in hot water, knead into a dough, divide into small pieces, add sugar, wrap in an oil pan and fry until cooked. Add hot water and stir with chopsticks.

Preface: If you want to fry the sugar cake crispy on the outside and tender on the inside, you must pay attention to the ratio of flour and sugar, prepare 200 grams of flour, 300 grams of water, 30 grams of sugar, 10 grams of blending oil, and prepare 15 grams of flour and 60 grams of sugar. If you want to fry the sugar cake crispy and crispy, you must pay attention to the process of making, in the process of mixing the noodles must be scalded with hot water, in the process of frying the sugar cake, you must control the oil temperature, in the process of frying, you must let the sugar cake be heated evenly, and after frying, you must eat it while it is hot, so that it will be more crispy.

Before frying the sugar cake, if you want to make the sugar cake have a crispy effect, you must add an appropriate amount of cooking oil.

Before frying sugar cakes, you must master the recipe, the ratio of water, sugar and flour must be clearly understood, and cooking oil is also indispensable. Put an appropriate amount of water in the pot, add an appropriate amount of sugar, boil over high heat, put flour in the basin, after the water in the pot is boiled, use the boiling sugar water to blanch the noodles, and pay attention to timely quibbling in the process of pouring water, so that the scalded dough will be more viscous and will change the color.

In the process of stirring with chopsticks, be sure to pay attention to the state that there is no dry powder, and at this time, you can put the dough aside to cool. Drizzle a small amount of cooking oil on the panel and apply it evenly, which can also have a non-stick effect. Spread the freshly scalded dough on a plate to allow it to cool and press flat when the dough is not hot.

Sprinkle plain flour and cooking oil on the side and knead the dough repeatedly with your hands to make it crispy.

If you want to make the sugar cake more colorful, you must add some sugar in the process of mixing the noodles, so that the fried sugar cake will be more golden and crispy. Blanching noodles is a very important step, when pouring hot water, the speed must be fast, and in the process of pouring water, you should also stir, so that you can blanch the noodles, if you want to make sugar cakes, you must repeatedly grasp and knead in the process of kneading.

Summary. 1.Generally, we use wheat noodles, ordinary wheat noodles are fine, and after they are fried, they are moderately soft and hard, and they are relatively cheap.

2.First, the wheat flour and sugar are mixed well, a small portion is used as the filling, and the rest is mixed with water and kneaded into a dough. Divide the dough into small portions and roll out the crust, then wrap the filling in the bread.

3.Heat oil in a pan and fry until golden brown and serve.

What noodles to use for fried sugar cakes.

1.Generally, we use wheat noodles, ordinary wheat noodles are fine, and after they are fried, they are moderately soft and hard, and they are relatively cheap. 2.

First, the wheat flour and sugar are mixed well, a small portion is used as the filling, and the rest is mixed with water and kneaded into a dough. Divide the dough into small portions and roll out the crust, then wrap the filling in the bread. 3.

Heat oil in a pan and fry until golden brown and serve.

Hope it helps, thank you!

Have a great day

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Ingredients: 160 grams of ordinary powder (skin).

20 grams of white sugar (skin).

Water (skin) 300 grams.

15 grams of flour (filling).

50 grams of brown granulated sugar (filling).

20 grams of chopped walnuts (filling).

20 g candied roses (filling).

Vegetable oil to taste.

Recipe preparation: 1Prepare all the ingredients (I have an extra pair of disposable gloves);

2.Pour water into the pot, add caster sugar, and bring to a boil over medium heat (I won't tell you that I used the noodles I rolled out and cooked the noodles in the soup leftovers);

3.Quickly add the boiling water to the flour, stir it into a thick paste with a spatula, and set it aside to cool (the new wooden spatula I bought at IKEA is very useful, 10 oceans!). ）

4.Brown sugar and candied roses are grasped by hand, then flour is added, and finally chopped walnuts are added and stirred with chopsticks to make a sugar cake filling (my chopped walnuts are a little too broken with cooking, but in fact, larger particles are more delicious);

5.Lightly grease your hands and cutting board, take out the cooled dough and knead it until the surface is smooth;

6.Divide the dough into 10 small doughs of 40 grams each, and knead them in turn (I wear disposable gloves to knead them to prevent sticking);

7.Take a small dough and press it into a small nest in the middle;

8.Put in the sugar cake filling, squeeze it to the middle with the tiger's mouth and finally pinch it tightly, and complete each one in turn;

9.After kneading the round, the palms of both hands are relatively gently flattened;

10.Put it in a pan preheated at 140 degrees, turn over after the oil cake floats, and fry until the surface is golden brown and remove it; (To those who don't have a warmth meter: the oil temperature here is about 6 percent hot);