How to mix sugar cake noodles, how to mix sugar cake noodles so that they can be charred on the outs

Sugar cake noodles and noodles steps: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.

Steps. 1.Prepare the ingredients.

2.Water is heated on an induction cooktop until it boils.

3.Pour boiling water into a flour bowl and stir quickly with chopsticks.

4.Mix into a smoother dough, and if it's too sticky, you can pour some oil on your hands.

5.Spread plastic wrap or a food bag on the board to prevent the dough from sticking to the board, spread some oil on the plastic wrap, divide the dough into eight equal portions, and flatten.

6.Wrap in white sugar.

7.Seal the mouth and press it flat.

8.Fry in a pan of oil until golden brown and remove from.

Dear We are happy to answer for you, and here are the results for your query: to make a sugar cake dough that is charred on the outside and tender on the inside, which includes moisture control, and the technique of warming the shipper's leaven, etc. Here's how:

1.Add more protein: The protein in the pastry is crucial for the final shape and charred on the outside, and you can add a little more protein such as egg whites or eggs to achieve this effect.

Sideslip 2Improve the dynamic flour ratio of sugar cake flour preparation: changing the ratio of flour to water and increasing the proportion of flour can effectively help the paste to form a solid support.

3.Remember to control the high heat: when the outside is browned, ensure that the temperature inside can release more carbon dioxide, increase the elasticity and vitality of the paste, and bake the whole for 50 to 60 minutes.

4.Make the dough into a thick and uniform crust: A thick and uniform crust ensures that the outside is charred and tender on the inside, while a thick crust will cause the outside to be charred and the inside, so make the appropriate thickness crust according to your taste and preference.

In addition, some flavor additives and fillings can also be used during the production process to enhance the taste of the sugar pastry noodles, such as coconut milk, milk and seasonings.

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.

It takes two steps to make a sugar cake. 1. Put the flour in the conditioning plate, stir with chopsticks, pour in the boiling water, add a little oil while mixing the noodles, and form a dough with moderate softness and hardness, and divide it into small agents.

2. Take 1 small dose of dough and pinch it open, and add an appropriate amount of sugar.

Wrap up, dip in a little oil, pat flat in the palm of your hand, and fry in a hot oil pan until golden brown and crispy.

Sugar cake is a characteristic traditional snack of the Han nationality, the main raw materials are flour, white sugar, brown sugar, and the main nutritional component is starch sugar, which originated in Hebei.

Here are some of the best tips for fried sugar cakes and noodles:Tools Ingredients: 160 grams of flour, 30 grams of sugar, 300 grams of water, water, pots, basins, chopsticks.

Add 30 grams of sugar to the water and bring to a boil on the stove, which is a crucial step in the fried sugar cake and noodles.

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

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

4. Divide the dough into small doughs, about 35 grams each.

5. The whole process of dough is completed, and the process of fried sugar cake and dough is completed in one go, and the filling can be adjusted in the future.