How warm is the oil when frying sugar cake to become golden?

It should be fried slowly over low heat, otherwise it will be scorched, but the inside is not cooked. Heat the oil to about 6 to get the sugar cake, the oil temperature should not be too high, nor too low.

The temperature of 80 degrees is the best, and the oil temperature should not be too high, because it is too high to fry the fried cake, and it will affect the taste very much, and the color is easy to blacken.

<>Oil cake,Pour wide oil into the pot and burn it to 7 (210 degrees) hot, you can try the oil temperature, pull a small piece of noodles and throw it into the oil, if it can float to the oil surface immediately, it means that the oil temperature is just right at this time, suitable for frying in the oil cake, the oil cake is bulging on one side, and the two sides are golden and can be fished out. The oil cake is crispy on the outside and tender on the inside, the oil temperature should be high (210 degrees), and the time for taking out is about 3 minutes.

Hemp leavesPour wide oil into the pot and heat it to 7 percent (210 degrees), you can put a piece of dough into the oil pan to test the temperature, and it can float up immediately, indicating that the oil temperature is just right. At this time, put in some chopped hemp leaves, you can put a large amount of them into the oil pot, float up and stir them with chopsticks to separate. The hemp leaves are fried on both sides of the fire until golden brown and taken out, and after cooling, they are crispy and sweet hemp leaves.

Be sure to use high heat, use low heat, the oil is soaked in the hemp leaves, it is not good to look and not delicious, and you must pay attention to turning it when frying so that both sides are evenly colored. Hemp leaves are relatively thin and have a crispy taste, so the oil temperature should be high and controlled to about 210 degrees Celsius.

Twist,Twist flower belongs to a relatively large fried pasta, put the finished twist on the board, row them in turn, and then pour wide oil into the pot, the oil temperature is burned to 5 percent (150 degrees) and put the twist flower to fry until golden brown. When frying, the firepower should be small, and it is easy to paste if it is too large. Twist is a relatively large fried pasta, so the oil temperature should not be too high when frying, it relies on the oil temperature to slowly rise to the surface of the twist during the frying process.

Oil cake,Put wide oil in the pot and heat it to 4 percent (150 degrees) and put it into the cake blank, wait for the bubbling oil cake to float out of the oil surface, raise the oil temperature by 5 percent (150 degrees) and push it to the edge of the pot, fry for 2-3 minutes and the surface is golden and ripe. Oil cake isBlanchmade, it'sVolumetric weightTherefore, the frying time is long, and it should be fried slowly until the surface is crispy, and if the oil temperature is too high, the surface will be burnt.

The oil temperature and the length of the frying time should be appropriately grasped according to the variety of preparation, the condition of raw materials, the shape and size, the thickness and the size of the heating area, etc., so that the pasta is fried and crispy.

It's about 8 percent, because only in this way will the fried oil cake be more delicious, and it will also have a sweeter taste.

When frying the oil cake, the oil temperature should be controlled at 60% hot, if the oil temperature is too high, the oil cake may be directly burned.

When frying oil cakes, the oil temperature should be controlled at 80% hot, and 8% hot oil, especially fried oil cakes, which are crispy on the outside and tender on the inside.

You can observe the oil in the pan, and if the salad oil is bubbling, you can fry the oil cake in the pan, and you can control it in this way, which is very simple.

Summary. Dear, I'm glad to answer for you, because the sugar cake is wrapped in flour, maybe you are heated unevenly when frying, and the heat is not suitable, so it will cause the saccharification to be incompatible.

The fried cake is cooked, why can't the sugar in the fried cake melt?

Dear, I'm glad to bring you a silver disadvantage answer, because the sugar cake is wrapped in flour, maybe when you fry it, the stupid people are unevenly heated, and the heat is not suitable, so it leads to saccharification.

Here are some tips for you to fry your cakes, I hope you find it helpful.

1 Pour hot water (boiling water) into the flour and mix the dough with chopsticks, the softer the better.2 When the dough is not hot, cut the dough into small pieces. Mix the white sugar with flour and wrap it in a small agent as a filling, and knead the agent wrapped in sugar into a round cake shape that is slightly thicker in the middle and thin around 3 Add an appropriate amount of oil to the pot, and fry the small round cake in the pot when it is hot for five or six minutes4 Wait for the small round Sun Hui slag orange cake to get fat and float up into golden brown Tips: 1. It is best to add an appropriate amount of flour to the sugar, so that the sugar in the fried cake will not overflow during the frying process.

2. When frying, the oil should not be too hot, and it will be pasted as soon as the pot is cooked, and the fried cake is not cooked on the outside and not cooked on the inside.

It hasn't been solved yet.

Can you describe the specific problem<>

In the fried cake, the ratio of flour and sugar should be appropriate, and the oil temperature and heat should be <>mastered