The crust of the sugar cake I make at home is particularly hard, why is this?

Then pour boiling water into the flour to mix the dough into a smooth dough, which we call "hot noodles", then wrap the filling, put it in a frying pan and fry it over medium-low heat until golden brown on all sides. The finished product is golden in color, rich in fragrance, sweet in taste and crispy in taste. Put sugar in a bowl, add a little dry flour, add black and white sesame seeds and set aside.

Or add sugar, without flour, and add black and white sesame seeds. The sugar filling made by the first type is dry and not too sweet, and the sugar filling made by the second type is relatively sweet.

There is no doubt that this is not a steamed bun, nor a ramen, nor a hand-rolled dough, the softer the hot dough, the better the fried cake will taste. In addition, I personally found that the flour is easier to absorb water when the noodles are hot, so the water is used relatively more. It is best to control the water temperature of the blanching dough at 88-95 degrees Celsius.

This water temperature is suitable for the denaturation of proteins in flour.

Coagulation, this denaturation destroys the gluten in the dough, the starch absorbs a lot of water and expands into a paste, and breaks down the simple sugars.

and disaccharides. <>

It is necessary to boil water in a pot to scald the noodles, so that it can be scalded thoroughly, and the final taste is crispy on the outside and soft on the inside. Be sure not to pour boiling water over the flour. Add a little white sugar.

Then pour some boiling water, the water should be added little by little, not that it is difficult to do more water, we use chopsticks to stir the flour while adding water, stir the flour into a piece that adheres to each other and cover it with a layer of film, and leave it for 20 minutes.

The so-called animal fat is actually added to lard.

I don't dare to tell you if it's delicious! Now you basically can't buy authentic sugar cakes, they are all white sugar fillings, and they are not what sugar cakes should look like at all! I don't eat it. When the well-fried sugar cake is cold, there will be a layer of skin thinner than paper on the outside, a bit like tiger skin chicken feet.

The layer of tiger skin, this layer of skin is separated from the noodles inside, and it can be removed by hand, that is, this layer of skin is called puff pastry, and the key to whether the sugar cake is crispy or not is to see if it can be peeled. The color is golden, just looking at it has an appetite, there are many students lining up to buy it every day, when I was young, I ate a sugar cake, my heart can be beautiful for a day, my children also like to eat, I just fried some sugar cakes yesterday, and I will share how to make sugar cakes fluffy and crispy.

It may be that you don't have a very accurate grasp of the oil temperature when frying, so you should use high heat to quickly fix the shape.

This is because when making this sugar crust, too little water is added, and some oil is not added to it to lubricate, so the skin is very hard.

It may be that there is too much sugar or the temperature is relatively high, which makes the skin harder and difficult to bite open, which also affects the final reputation.

It's because it's been baking for too long, and I haven't mastered the heat, or maybe it's because the dough is too hard.

1. The sugar cake is very hard when fried, mainly because of the water temperature.

2. The water temperature of scalding dough is best controlled between 88 and 95. This water temperature is suitable for the denaturation and coagulation of the protein in the flour, which destroys the gluten in the dough, and the starch absorbs a lot of water and expands into a paste, and decomposes monosaccharides and disaccharides. Note:

The scalded dough is less glutinous, and the finished product is translucent.

3. If there is no tool to test the water temperature, you can pour the boiling water into the cold ceramic basin, and then use the water in the ceramic basin to scald the dough, in addition, you can also use a stainless steel pot to boil the water, wait for one minute away from the fire, and then use the water in the pot to scald the dough.

Why is fried sugar cake hard? The first consideration is that the way of frying is incorrect, and the incorrect heat can easily make the sugar cake hard, so it is recommended to fry it over high heat. The second is that the flour is not well chosen, you should choose low-gluten or medium-gluten flour, remember not to choose high-gluten flour.

In addition, the water temperature is not right, and the water temperature for making sugar cake dough is best controlled between 88 and 95 degrees, so that the protein in the flour will be denatured and coagulated.

Ingredients; 500 grams of flour, 600 grams of boiling water, 50 grams of flour (later), 20 grams of cooking oil.

Accessories; 120 grams of sugar, 30 grams of flour, 20 grams of sesame seeds.

Preparation of hollow sugar cake.

Put the flour in a basin, add 600 grams of boiling water to the hot noodles and stir.

2. Stir and let cool without dry powder.

3. Add 50 grams of dry powder.

g oil kneaded into a smooth dough.

5. Half an hour, the longer the time, the softer it becomes.

6. Filling: Mix 120 grams of sugar, 30 grams of flour and 20 grams of sesame seeds.

7. After the dough is ready, divide it into about 35 grams of an agent, and roll it round and flatten. Knead into a round skin that is thick in the middle and slightly thinner around the perimeter. If you stick to your hands during the operation, you can just apply a little oil to your hands.

8. Add the filling.

9. Pinch it like a bun and don't show the filling.

10. After wrapping, flatten in the palm of your hand and put it in a non-stick baking dish.

11. Fry in a hot oil pan 7.

12. Fry until golden brown on both sides.

13. Finished product of hollow sugar cake.

1. The sugar cake is very hard when fried, mainly because of the water temperature.

2. The water temperature of the scalding dough is best controlled between 88 and 95. This water temperature is suitable for the denaturation and coagulation of the protein in the flour, which destroys the gluten in the dough, and the starch will absorb a lot of water and expand into a paste, and decompose monosaccharides and disaccharides. Note:

The scalded dough is less glutinous, and the finished product is translucent.

3. If you don't have the tools to test the water temperature, you can pour the boiling water into the cold ceramic basin, and then use the water in the ceramic basin to scald the dough after the draft, in addition, you can also use the stainless steel pot to boil the water, and then use the water in the pot to blanch the dough after standing away from the fire for one minute.

When cooking, you must keep the dough particularly soft, and you must control the oil temperature, and the oil temperature should not be too high, so as to ensure that the skin is not hard and the taste is guaranteed.

As long as you grasp the key points of water temperature and puff pastry, you can easily make sweet and non-sticky teeth, crispy on the outside and glutinous on the inside, and all hollow delicious small sugar cakes at home.

1.And the point of the noodles.

Flour to water ratio: A reasonable flour to water ratio is very important and can be adjusted by experienced chefs. However, if you are a beginner, it is recommended that the ratio of flour to water is about 1 to 1 ratio is better.

It can be adjusted slightly depending on the water absorption of the flour, but it is recommended not to exceed 1 to 2, otherwise the dough may be too sticky.

2.The heat of the fried sugar cake.

The recommended temperature for fried sugar cakes is around 140 to 150 degrees. If the oil temperature is too low, the frying time will be longer, which will cause the loss of moisture and make the sugar cake hard. Of course, the temperature of the oil should not be too high, because the crust of the sugar cake is initially blanched in boiling water, and the filling is preheated and melted sugar, which is easy to fry if the temperature is too high!

During the baking process we reduce the time and knead the dough softer and a little softer.

The ratio of flour to water is about 1 to 1 ratio, and it is generally enough to master this ratio.

First of all, you mix the flour and water, and then cover a layer of plastic wrap for 20 minutes, so that the sugar cake will not be hard and very soft.

If you want to make the sugar high skin not hard, the first thing is to live a little sticky when mixing the noodles, and secondly, the ratio of flour and water should be between it, and it is best not to use white sugar, so that the sugar will be very soft.

First of all, you should put a little more oil, and you can put a little more sugar in it, and the most important thing is that it should not be too long, so that the skin is not so hard, and the overall taste is also very good.

Because I don't know how to make sugar cakes myself. I think it should be in the right amount of temperature, and the time should be shorter.

Preparation of sugar cakes.

Ingredients: 200g flour

Excipients: appropriate amount of white sugar, appropriate amount of black sesame powder.

1. Add boiling water to the flour and let the dough rise for 20 minutes.

2. Prepare the black sesame filling, and put the black sesame powder into the container.

3. Add sugar.

4. Add an appropriate amount of flour, stir well and set aside.

5. Wake up the dough and knead it into a mixture.

6. Take a piece of agent, knead it well, and make it into such a nest shape.

7. Add the black sesame filling.

8. Wrap well, close the mouth downward, and press flattened.

9. Put oil in the pot, put in the prepared sugar cake, and fry over medium heat until golden brown.

10. You can take out the oil control.

Sugar cake is a kind of flour, white sugar, brown sugar as the material of the traditional snacks, originated in Hebei, to fry and eat the best to reflect its sweet and delicious, crispy and attractive characteristics. The freshly cooked sugar cake is ellipsoidal and neatly shaped. After being placed, it is easy to become soft and collapsed, the skin is no longer crunchy, and it tastes like a flavor, and the inner layer is soft and famous for complementing the white sugar filling.

White sugar cake

Ingredients; 140 grams of glutinous rice flour.

Accessories; Yeast, half a teaspoon of powder.

Seasoning:A pinch of salad oil, 1 8 teaspoons of salt, 300 ml of water, 110 grams of sugar.

Steps:

1. Add 150ml of water to the sticky rice flour and mix it with a manual whisk until there are no powder grains; Add another 150ml of water to sugar and salt to boil and dissolve, let cool slightly, pour into the sticky rice flour slurry and mix, mix well.

2. Add 1 tablespoon of yeast powder to water.

3. Mix well, add to "Step 1" to mix, cover with plastic wrap, and ferment for 2 hours until fine bubbles appear on the surface.

4. Take a large stainless steel dish, first steam the stainless steel dish, then smear a layer of oil in the dish, pour the fermented slurry, not too thick, about 1 cm, and then put it into a steamer with boiling water, steam for 25 minutes, and then take it out.

5. After cooling, cut into pieces.

1. Prepare the ingredients.

2. Put 400 water in a pot, pour in 50 grams of sugar, turn on low heat and stir with chopsticks.

3. When the sugar melts, you can see bubbles at the bottom of the pot.

4. Then add 250 grams of flour and stir quickly with chopsticks.

5. Stir quickly over low heat until there is no dry flour and feel the dough translucent, and then dry until it is warm.

6. Take out the hot dough, smear a little oil on the cutting board, knead it into a smooth dough, and set it aside.

g brown sugar and 20g flour, mix well.

8. Knead the dough until smooth and knead it into long strips, then cut the dough into equal small pieces, take one agent, roll it into a thick middle and thin edge slices with a rolling pin, wrap a spoonful of the filling just mixed, and pinch the seal tightly with your hands.

9. Then press the seal down to form a small round cake.

10. Pour in the cooking oil from the pot, and when the oil temperature is heated to 50%, put in the wrapped sugar cake dough and fry it slowly over medium heat.

11. Then gently push with chopsticks, keep turning over, fry until golden brown on both sides, and all float up to get out of the pot.

12. Take a bite while it's hot, the crispy skin and the soft and sweet filling make them soft and hollow, and they are delicious.

When making sugar cakes, the proportion of fermented flour must be done well, if the proportion is out of balance, then its skin is particularly soft, and then it may break when pinched, so the proportion is very important.

Sugar cake, if the skin is not hard, first add some baking soda to make it soft and delicious, and then put the sugar paste in the pot to steam.

Add baking powder, sugar, and water to the flour to make a softer dough, then cut it into small pieces, knead it round, fry it in a pot, and fry it until the skin is bubbling and can be removed.