Hot noodle sugar cake, how can you make puff pastry and remove the slag without running sugar?

It turns out that I wrote an article: fried sugar cake, I have a family secret recipe! This is a traditional craft, technical work, the old generation from generation to generation word of mouth, few outsiders know! Thanks to the network, thanks to the self-** to have the opportunity to make it public.

Today I'm going to focus on tips and answering questions! Fried sugar cake, three questions: one, hot noodles. Second, puff pastry. Third, there is a lot of sugar but not flow.

Let's talk about hot noodles first, prepare flour in the basin, add boiling water and noodles, so that the noodles are basically cooked, and they look close to transparent. At this time, the ground will be very hot, dig it out of the basin, put it on the board, while mixing the noodles, while spreading it to cool, take advantage of this hot noodles, add a little salt (strong), and oil (not sticky and fried) continue to mix the noodles, and in the end the noodles are not hot, but also even, smooth, from the perspective of hot noodles alone, even if the hot noodles are reconciled.

Speaking of puff pastry, sprinkle a large handful of dry flour into the uniform and smooth noodles of the harmony, knead the dough with your hands, and the dry flour that is stacked in is the puff pastry (many people will ask me why I don't have puff pastry?). One is that the soup noodles are not reconciled, and the other is that the dry flour is less and not kneaded). At this time, you don't need to rub it hard, just flatten and fold the dough over and over again until you can't see the dry flour.

These dry flours that are layered in are the puff pastry on the outside of the future sugar cake.

Let's talk about the technology of sugar without sugar, put the white sugar in the bowl, add more than half of the dry flour, mix well, such sugar is basically mixed and wrapped in flour, the hot dough of the rod, press out a nest, dig into a spoonful of sugar flour, the white sugar at this time is dry, the noodles are more sugar less, after wrapping, the oil pot is hot and the sugar melts, the flour is dissolved in the sugar, the thick sugar juice, full of a bag.

When frying, the oil temperature should not be too high, and you can get down when it is hot, and throw it down one by one along the edge of the pot, and when it is eight years old, it will float up! The fried sugar cake is golden red, with a layer of puff pastry on the outside and a bag full of sugar juice on the inside. The sugar cake made in this way is the most folk and traditional fried sugar cake!

Add some vegetable oil and flour when mixing the dough, and knead evenly, the sugar cake is easy to get puff pastry after it is fried, and add some flour to the sugar filling to avoid running sugar.

Generally, some baking powder and baking soda are added, so that the taste will be more crispy and delicious, and then the food will be sweet and delicious, which is also popular with many people.

Blanch. 1. The ratio of water to noodles is 2:1, boil water in a pot and add vegetable oil and a little sugar, pour in the flour and stir constantly until all the flour is translucent.

2. Put the scalded noodles on the cutting board to cool thoroughly, take a small bowl and put half a bowl of flour into cold water, and pour the batter on the cold hot noodles.

Make them dough, and if you have lard at home, you can put a little lard, so that the skin will be crispier.

3. Roll the dough into long strips and cut into equal agents for later use.

2. Take a small bowl, add brown sugar or white sugar according to personal preference, or both, and put in the same amount of flour.

3. Put the adjusted sugar into a small hole in the middle of the agent in step 1, close the mouth, and gently press it flat.

Fourth, be sure to use low heat when frying, so as to ensure that the crust of the sugar cake is crispy.

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.

The dough of the sugar cake is a hot dough, and it is a dough made with boiling water and grilled dough. After the hot dough is taken out, it is slightly cool, and a little baking powder can be added to knead it into a smooth dough, which can make the fried sugar cake puff pastry. You can also use an appropriate amount of flour to add water and make a batter, and evenly coat the cold hot dough with batter, which is to hang the starch and make the crust of the sugar cake more crispy.

Fried sugar cakes are generally round, golden in color, crisp and tender in the skin, and soft and glutinous in the inner layer. The fried sugar cake is made of white sugar, which is sweet and delicious.

The white sugar filling of fried sugar cake can be mixed with an appropriate amount of flour to make the fried sugar cake filling soft and sweet, and the taste is better.

It is best to use medium and low heat for frying sugar cakes, because too much fire will preheat the inside of the sugar cake too quickly, and it will be easy to splash oil on the skin.

Sugar cake is a traditional snack with characteristics, its method is relatively simple, it is made of flour, white sugar, brown sugar as materials, these materials are common in life, so at a very young age, my mother made it as a snack for us to eat. Because it is fried food, my mother will also control the amount of food we eat. So every once in a while I look forward to my mother to make for us to eat, sugar cake is a relatively simple snack, no technical content, almost anyone will do it, as long as it is made at the time of production, the hot noodles are done, then the taste will be very crispy, sugar cake must be eaten while hot, because after a period of time, it is easy to become soft and collapse like fritters, and the skin will not be crispy, but it has become another taste of snacks.

Although it is very simple to make sugar cakes, how do we blanch the dough to make the sugar cake crust crispy and delicious? Today, I will share with you what problems you should pay attention to when making noodle soup.

The sugar cakes usually made are filled with filling, the sugar cake with filling only needs flour and water when the noodles are hot, the ratio of flour and water should also be controlled by everyone, when making hot noodles, the temperature can not be too low, if the temperature of the water is too low, the noodles will be prone to sticky, and the sugar cake made is a dead noodle that can not be bitten, if you just boil the hot water, it is not very good, it will directly blanch the dough into dead noodles, and the gluten will be scalded. The sugar cake that comes out of this way has no competition. When we are making hot noodles, we let the boiling water cool a little and let it dry to 90 to 95 degrees Celsius. We just need to pour the boiling water into a small basin and then pour it into the noodles, because after this process, the boiling water will drop by 7 degrees Celsius, which is just the right temperature.

While pouring hot water, use chopsticks or a rolling pin and stir quickly until the dough is thick.

When making hot noodles, be sure to weigh the ratio of noodles to water in advance. Otherwise, when we make hot noodles, if we add too little or too much water, and then re-add water or flour, it will be easy to appear that water and noodles are incompatible. So what if this happens?

Let's teach you a way.

If we add too much water to the dough and the dough is particularly soft, then we will blanch another harder dough and knead the two doughs together after they have cooled. If you add too little water and the dough is particularly hard, then we can blanch a softer dough and put it together. But it will be more troublesome to do this, so it is best to pay attention to the proportion when you do it.

If you want not to run sugar, you must first make sugar and flour in a certain ratio when making it, so that it will not be easy to run out of sugar.

When doing it, you must pay attention to the proportions, as well as the technique, and then you can put more oil, and the heat can be moderate.

Adding a little cooking oil to the dough will make the puff pastry; When putting sugar, mix the sugar with flour first, and you won't run out of sugar.

Two key points of fried sugar cake: how to mix the dough and how to adjust the sugar filling, the dough is required to be kneaded soft and glutinous and not sticky, when frying, there will be a "hollow" phenomenon in it, and the white sugar should not be used directly as a "sugar core", so as to avoid the occurrence of "quicksand" phenomenon.

Ingredients: sugar, flour, edible oil (vegetable oil), edible alkali, water.

Production process: First pour 1 large bowl of water into the pot, then put 1 spoon of sugar, and 1 spoon of cooking oil, turn on low heat to boil, and after it is completely melted, then add an appropriate amount of flour, knead it into a non-sticky and non-thick dough, the state is as shown in the picture above.

After the dough is stirred, take it out in a hurry, but also add a little alkaline water (edible alkali is diluted with water), wait for them to melt away, and then knead it for 1-2 minutes until it is not "sticky", and then cover the pot and wake up for about half an hour.

Then, take a small clean bowl, pour 1 tablespoon of sugar and 1 tablespoon of flour into the bowl, then mix it with chopsticks, and later we will use it to make the sugar core of the fried cake, and set it aside when it is ready.

Then, knead the awakened dough again, first knead it into round strips, then divide it into equal sizes, and then use a rolling pin to roll out a round cake base, wrap it in the sugar core, remember to tighten the seal (to avoid running sugar), and then crush it into a small round cake, as shown in the picture above.

Heat the oil in the pot, after the oil is burned to 6 hot, then put the small round cake into the pot and fry it until it is golden and crispy, and when the center is bulging, you can take them out, drain the oil and put it on the plate, the fried sugar cake is completed, the taste is crispy on the outside and tender on the inside, the puff pastry is sweet, super delicious, friends who like sweets hurry up and try it!

The ratio of flour to water is about 200:340 for the dough of the fried sugar cake, and the ratio of sugar to powder in the sugar core is 60:15.

In addition, some chefs' fried sugar cakes are slightly different from the ones we introduced today, they are directly mixed with boiling water, and the dough is kneaded soft and thick, and the viscosity will be greater, in order to ensure its soft and glutinous taste.

You can put some dry flour on the surface after the blanching is done, and finally knead it together, this method can keep the skin on the inside relatively crispy.

To use boiling water to scald the noodles, not cold water, boiling water to blanch the noodles into a ball after the first place, after kneading the sugar, and then put in the oil pan to fry, so that it is both delicious and particularly tender.

The ratio of fried sugar cake to noodles is the key, and the ratio of flour to water is, and this amount must be mastered. When making hot noodles, you need to weigh out the water first, then put it in a pot to boil, let it dry slightly, about 95 degrees, and then pour it into the flour in stages, stir until the dough is flocculent, and form a dough. The cake is particularly chewy and has a puff pastry.

Add 200 grams of water to the pot, add 20 grams of brown sugar, stir well, pour flour into the boiling water, stir quickly with chopsticks, then take it out and wait for it to cool, put in some dry starch, then wrap it in the bean paste filling, and fry it in the pan.

If you want to make the sugar cake puff pastry, you can add some honey before making the sugar cake, and then it will be puff pastry.

Prepare fresh ingredients, clean them, and then make them look like they are high in sugar, and bake them in the oven for about 10 minutes, so that the food is ready and delicious.