What is the correct way to make fried cakes? How can it be soft and sweet?

What is the correct way to make fried cakes? How can it be soft and sweet? Prepare wheat flour, boiling water, old brown sugar, vegetable oil in advance.

Put some wheat flour in the washbasin, pour the freshly boiled water into the wheat flour, pour it gradually, mix the wheat flour into a dough, let it cool and start kneading the dough. 【Method】If you want the fried cake to be soft and glutinous, be sure to use boiling water and noodles. Boiling water can destroy the gluten in the water, making the batter softer, and the finished fried cake can be crispy on the outside and tender on the inside.

Add an appropriate amount of vegetable oil to the dough, knead the dough with hands, and form a smooth and soft dough. Wrap the batter in a crisper bag and place it on the panel to let the batter loose for 30 minutes. Vegetable oil has the effect of custard sauce, and it also increases plasticity, so that the fried cake will be more fluffy and not easy to burst.

Roll out the cooked sesame seeds with a rolling pin, add crushed peanuts, old brown sugar and a little wheat flour, and put wheat flour to avoid the filling of the sugar cake from flowing out after being heated. You can also directly old brown sugar, but there is some hot mouth after frying, so cool it for a while before eating.

After the dough rises, there is no need to knead, immediately pull off a piece of noodles, put it in the palm of your hand and knead it round, squeeze out a small nest in the middle with your thumb, put in a spoonful of brown sugar sesame peanut filling, and then knead the edge again to grind it into a small round cake, and the sugar cake embryo is ready. 【Method】The sugar cake is very easy to burst after being put into the pot, and in most cases, the edge is not tightened, and if a gap is leaked, the heat flow will rush out of the gap, causing bursting. Therefore, when closing the edge, it is necessary to pinch it, knead it twice, knead the porcelain and then grind it into a cake.

Pour appropriate oil into the pot, as long as it can not pass the cake embryo, burn it to 50% hot, then turn to a simmer, put in the sugar cake embryo, do not roll it first. When it is fried until it floats up and sets the shape, turn it over with chopsticks, fry it until the color is golden brown, then scoop it up and drain the oil, and the fried cake is ready. The fried cake does not need to be fried again, it can be eaten once fried, the surface is crunchy, the inside is soft and glutinous, the taste is sweet, each fluffing agent is hollow, and 5 people are not enough to eat for breakfast.

You need to add water to the yellow rice noodles, then put them in the cage drawer to steam, apply oil and knead evenly, add your favorite fillings to it, and fry it in an oil pan.

The most important thing is to mix the noodles when making the fried cakes, add some oil when mixing the noodles, and then serve the really good noodles, and wrap the filling while they are hot, so that the fried cakes taste good.

1. Blanch water and noodles, and wake up for about half an hour. 2. Knead the dough again and be sure to add dry flour, which is the key to crispy on the outside and tender on the inside. 3. Wrap your favorite fillings according to your taste. 4. Fry slowly over low heat until golden brown and crispy.

What I want to recommend to you this time is the practice of fried cakes, the practice of fried cakes and their materials are relatively simple, glutinous rice flour, sugar, honey bean filling, etc. can be easily made, and the natural preparation of fried cakes is also a skill, for the use of boiling water or cold water, everyone must master, and only with the right way, fried cakes can be hollow and crunchy, delicious and refreshing and not greasy.

350 grams of glutinous rice flour, 15 grams of sugar, 150 grams of honey bean filling, appropriate amount of vegetable oil, appropriate amount of boiling water; Production process:

First of all, prepare an appropriate amount of glutinous rice flour in advance, put it in the washbasin, boil hot water in the pot at the same time, then dry it to a state of more than 85 degrees, put an appropriate amount of sugar in the glutinous rice flour, and then pour a small amount of boiling water into it;

While pouring water, take chopsticks and keep mixing until it is mixed into a flocculent, then knead it into a batter, and then move the kneaded dough to the top of the cutting board, you can sprinkle powder to avoid sticking, and then divide the kneaded dough into similar 10 equal parts;

Pinch the edge, then put it down, and then gently press it into the shape of a cake with the palm of your hand, according to this way, you can do all of it successively, and at the same time cover the fresh-keeping bag tightly to resist air drying, add oil to the pot, and wait for the oil to boil 7 into a hot time; Then gradually put the dough blank into the pot one by one, simmer slowly and start frying, and when it is fried until golden brown and golden on both sides, you can scoop it up, use kitchen blotting paper to absorb the oil, and you can enjoy it.

If you want the fried cake to be hollow and crispy, in addition to using boiling water and noodles, you should also pay attention to the fact that in the process of frying, you have to use a frying spoon to constantly press it, and when it floats up slightly, press it down lightly, and so on, the fried cake will be hollow; Deep-fried cakes must be fried gradually over low heat during the whole process, and you must not use boiling water because you are in a hurry, otherwise the fried cakes are very easy to be fried and burned, which will waste good ingredients in vain.

Prepare fungus, eggs, vermicelli, carrots, leeks, green onions. Cut all these things, stir well, add star anise, light soy sauce, chicken powder, sesame oil, salt. Prepare the yellow rice noodles, then add a little water, knead them into granules and steam them in a pot.

The dough is then kneaded and divided into small portions. After that, you can fry it in the pan, and you can eat it after frying.

First of all, the yellow rice is washed, then soaked for about 4 hours to make a thick paste, and then put it in a warm place for fermentation, after the fermentation is completed, knead it into a dough, add a small amount of bean paste filling to the dough, and then knead it into a circle, burn the oil pan to 6 when it is hot, put it in the oil pan and fry it until the essence of both sides can be eaten.

Ingredients: 200 grams of glutinous rice flour, 3 grams of yeast, 10 grams of sugar, 180 grams of warm water, and an appropriate amount of bean paste filling.

1. Put glutinous rice flour, yeast and sugar in a basin and stir well.

2. Stir while pouring the water, leave 20 grams of water, knead it into a ball by hand, add some water and continue to knead it if it is too dry, and it will be soft and non-sticky when you pull it up.

3. Knead it into a dough, cover it with plastic wrap and let it ferment in a warm place for 30 minutes.

4. Knead the dough a few times and divide it into 8 portions.

5. Wrap the bean paste filling, press into cakes, cover with plastic wrap and let stand for 10 minutes.

6. Put oil in the pot, heat until the chopsticks bubble and turn to low heat to start frying, and fry until golden brown on both sides.

The soft and crispy Mori fried cake is made as follows:

Tools Ingredients: flour, sugar filling.

1. Pour a small cup of flour into the pot and fry the flour over low heat. When you stir-fry, you can smell a smell of wheat, and turn off the heat after the flour is cooked.

2. Prepare a basin, pour a cup of flour into the basin, add water to the basin in small quantities, and stir well with chopsticks.

3. Brush the layer of oil on the top of the board, then put the dough on the top of the board, brush the oil on both hands to prevent sticking, and then knead the dough evenly and smoothly while it is hot.

4. Pinch the small agent with this pure hand into the shape of a large base in the middle, and then wrap it with sugar filling and knead it. After wrapping tightly, knead the circle with your hands, and then press flat with your hands.

5. Pour more oil into the pot. When the oil temperature in the pan is 4 hot, turn to medium heat, and then put them in the oil pan one by one to fry.

How do you make fried cake soft and crispy? Let's take a look

Fried cake is a very soft and glutinous and crispy flavor food, and the specific steps to make it soft and crispy are introduced as follows:

1. First of all, prepare glutinous rice flour, yeast and sugar, put them in a basin and stir well, add water, and stir while pouring water.

2. Then knead it into a ball with your hands, if it is too dry, add some water and continue to knead, and knead until it is constantly soft and non-sticky.

3. Cover with plastic wrap and leave it in a warm place to ferment for about half an hour, then knead the dough a few times, divide it into the required amount, and press it into a cake shape, cover with plastic wrap and let it stand for about 10 minutes.

4. Then put it in the oil pan and fry it slowly over low heat until golden brown on both sides.

That's all for sharing, I hope it can help everyone.

1. Put the glutinous rice flour in a basin, add yeast and sugar, stir well, then pour warm water in batches, stir with chopsticks while pouring, stir into a flocculent, knead into a smooth and soft dough, cover with plastic wrap, and let it grow for about 20 minutes.

2. Wipe a layer of cooking oil on the lifting panel, and also wipe some on your hands, because it is glutinous rice flour, the dough is still relatively soft, so that it is anti-sticky, put the good noodles on the panel, knead it, knead it smoothly and divide it into dough of the same size.

3. Arrange the dough from the outside to the inside into a circle, then flatten, pat it into a pie crust with thin edges and a slightly thicker middle, scoop a spoonful of bean paste filling, receive the edge together, pinch it tightly, close the mouth downward, reunite, slightly flatten, do all the slag in turn, cover it with plastic wrap, and carry out the second hair, about ten minutes.

4. Add cooking oil to the pot, heat it over high heat, put your hands ten centimeters away from the oil pot, feel hot, adjust to low heat, smear some oil on your hands, and then take the cake and slowly put it into the oil pot, it will splash, pay attention not to burn yourself.

5. Don't move the cake first, wait for it to float up and then turn it with chopsticks, so that it is not easy to deform, turn it over several times, the cake surface is bulging, and you can take out the oil control on both sides.