The recipe for making fried cakes with noodles

Method:1Blanch the glutinous rice noodles with boiling water and not too soft. Wait for it to cool down and reconcile.

2.Make a small dough cake, put the filling in the middle, wrap it, and press it into a small cake. Don't press too thin, otherwise the filling will leak easily.

3.Steam in the pot, I make it small, 10 minutes is about the same. Take it out and let it cool.

4.Remove from oil and fry until golden brown on both sides. Drain the oil, serve on a plate and quickly sprinkle with sugar.

You can use a quick shake to make the sugar cake not stick and not touch the bottom of the pot. When the sugar floats, you can remove from the heat (or adjust the heat to the minimum) and fry it for another 5 minutes, then remove and drain the oil.

Note: "Frozen fried" is the key to the technique of frying fried cakes. If the fried cake is fried over high or medium heat for a long time, the fried cake will be cooked on the outside and grown on the inside (commonly known as "soft heart"), and even the sugar cake will burst due to the expansion of the internal air.

In addition, if the "stiff frying" method is not used, the fried cake will be shriveled and dull, like a "dead" cake. ）。

Production method: Wash the yellow rice, soak it in cold water for 4 hours, grind the rice with water into a thin paste, then hang the bag to purify the water, put it in a warmer place to ferment, and the noodles are just started. Pull a small piece of the dough, knead it into a ball, press it into a round skin, pick the bean paste and put it on the round skin, press the filling with a spoon while rotating the round skin, gradually wrap the filling, remove the noodles at the mouth, and press it into a round cake shape on a damp cloth; The peanut oil in the pot is heated until it is 60% hot, put the round cake into the oil pan, and fry it until golden brown.

Raw materials: 50 grams of glutinous rice flour, 100 grams of ordinary flour, 50 grams of brown sugar, 20 grams of sugar, about 150ml of boiling water, and an appropriate amount of oil. [1]

Method 1Mix the glutinous rice flour and flour evenly, stir with chopsticks while pouring boiling water, until the flour is lumpy, then knead it by hand, knead until the dough is smooth and set aside;

2.Mix the brown sugar and white sugar evenly, smear a thin layer of oil on both hands, take out the dough and knead it on the cutting board, divide it into 4-5 cm long agents evenly, press it flat and knead it into a dough with your hands, wrap it with sugar, pinch and tighten the seal, and gently press it into a small cake;

3.Add oil to the pot and cook until it is hot, put in the cake base and slowly fry it over medium heat until golden brown, and the fried cake can be removed when it floats up;

Note that the crust of the fried cake has glutinous rice in it, so it 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, it does not have glutinous meat, and it has no texture no matter how you eat it;

Using boiling water and dough can make the dough softer, so eating more pasta will not hurt your stomach. After the dough is reconciled, it will feel very sticky because of the addition of glutinous rice, so your hands must be dipped in cooking oil before filling;

I think the fried cake with brown sugar filling is the simplest and most delicious, and the hot filling will flow out instantly, which is very enjoyable to eat! You can also change it to red bean paste, jujube paste and other fillings according to your preference, and the taste is also good.

After wrapping the filling, the dough should be pinched as tightly as possible, do not show the filling, if there is brown sugar flowing out during the frying process, after the oil temperature rises, it will soon become charred black, not only the fried cake is not good-looking, but the oil can no longer be used.

Method:1Blanch the glutinous rice noodles with boiling water and not too soft. Wait for it to cool down and reconcile.

2.Make a small dough cake, put the filling in the middle, wrap it, and press it into a small cake. Don't press too thin, otherwise the filling will leak easily.

3.Steam in the pot, I make it small, 10 minutes is about the same. Take it out and let it cool.

4.Remove from oil and fry until golden brown on both sides. Drain the oil, serve on a plate and quickly sprinkle with sugar.

You can use a quick shake to make the sugar cake not stick and not touch the bottom of the pot. When the sugar floats, you can remove from the heat (or adjust the heat to the minimum) and fry it for another 5 minutes, then remove and drain the oil.

Note: "Frozen fried" is the key to the technique of frying fried cakes. If the fried cake is fried over high or medium heat for a long time, the fried cake will be cooked on the outside and grown on the inside (commonly known as "soft heart"), and even the sugar cake will burst due to the expansion of the internal air.

In addition, if the "stiff frying" method is not used, the fried cake will be shriveled and dull, like a "dead" cake. ）。