A detailed explanation of how to hot noodles in fried sugar cakes, and whether raw noodles should be

Appropriate amount of wheat flour Appropriate amount of white sesame seeds Seasoning, appropriate amount of salad oil, appropriate amount of brown sugar Preparation of homemade fried sugar cake Stir-fry a small handful of sesame seeds in a pan over low heat, and set aside The same method to fry a small handful of flour Mix cooked sesame seeds, cooked flour and brown sugar evenly (brown sugar is twice as much as sesame seeds and flour) Put the flour in a large glass bowl, blanch the noodles with boiling water at 85-90 degrees to soften, and stir with chopsticks while scalding (how can you know that it is 85-90 degrees, when the water is boiling, Pour immediately into a prepared bowl and pour over the flour immediately) When the hot dough is not too hot, knead it with your hands, cover with a damp cloth and let it rise for about 20 minutes. Rub the long strips, cut into uniform small agents Prepare half a bowl of water, pour a few drops of oil into the water, dip your hands in oil and water first, prevent sticking, take a small agent and knead it round, press it into a round shape Put an appropriate amount of brown sugar filling, close the mouth Press flat, cover the sugar cake dough with a wet cage cloth Put it into 7 hot oil and slowly fry it over medium heat until both sides are browned.

Fried sugar cakeBlanchThere is no need to add new noodles.

Add flour and sugar.

Pour the basin and mix with boiling water, and stir quickly to form a dough. Leave for 10 to 20 minutes. Pour sugar, flour, vegetable oil into a small basin and stir.

After 20 minutes, add cornstarch and knead until smooth surface. The dough is kneaded into a small dough. Press the dough into round slices, add the filling and knead it tightly.

Add vegetable oil and burn until 4 into heat, put the sugar cake raw embryo, fry it on low heat until golden on both sides, the sugar cake floats out of the oil surface, and the oil can be controlled by clipping.

Introduction to Fried Sugar Cake:

Fried sugar cake is a kind of food, and there is such a custom in some areas of Henan, that is, on the day of the Dragon Boat Festival, the married girl brings a lot of sugar cakes back to her parents' house to send sugar cakes. The fried sugar cake is round, the color is golden, the skin is crisp and tender, the inner layer is soft, and it is made of white sugar, sweet and delicious, and is loved by people.

Because in Henan, on the 5th day of the lunar calendar, it is the time when the wheat harvest is completed, and in order to celebrate the harvest, every household has to eat sugar cakes on this day to welcome the harvest.

<>Don't. Method: Prepare 300 grams of flour and sugar.

40 grams, 10 grams of vegetable oil.

1. Hot noodles. Prepare 300 grams of flour, pour it into a basin, add 10 grams of sugar, mix well, then add freshly boiled boiling water, and quickly stir with chopsticks to form a dough. Sugar cakes must be scalded with boiling water to blanch the flour thoroughly.

Adding white sugar can better color the sugar cake, and the color of the fried cake looks good. Blanch the noodles and set them aside to cool for 10 to 20 minutes, while also acting as a proof-rise.

2. To make the sugar cake filling, let's make the filling: prepare a small basin and put 30 grams of sugar and 10 grams of flour, pour in 10 grams of vegetable oil and stir and mix well. Add flour to the sugar to prevent the sugar from running around.

3. Start making sugar cakes, after 20 minutes, apply vegetable oil on your hands and panels, take out the dough, and knead a little raw flour when kneading the dough until the surface is smooth. (Coated with vegetable oil not only prevents it from sticking to your hands and panels, but also makes the fried sugar cake crispy). Why do you need to knead in a little raw flour when kneading the dough, this is very important, knead in a little raw flour, the fried sugar cake is not only crispy, but also grainy to eat, and the skin can be crispy.

4. Knead the dough into long strips, divide the strips into small dough of the same size, and knead them into small dough. Then press the small dough into a round dough, put about 5 grams of filling in the middle of the pie crust, pinch the dough around it and seal it, and then pinch off the extra small agent head at the sealing place by hand, which is the key to not running sugar. Finally in the reunion cake.

Once you've finished making all the rounds of the sugar cake, it's ready to be fried.

5. Add vegetable oil to the fried sugar cake pot and fry things, the oil should be a little more, generally half a pot of oil is about the same. Heat the oil to 4 hot, put the raw embryo of the sugar cake along the edge of the pot, fry it on low heat until golden on both sides, the sugar cake floats out of the oil surface, and bulges up one by one, that is, it is cooked, and it can be clamped out to control the oil.

The method of fried sugar cake is as follows:

Ingredients: 200 grams of flour, 250 grams of water, chopped peanuts, brown sugar, sesame seeds.

1. First of all, we pour 250 grams of water into the pot, then add 20 grams of sugar, boil the water over low heat, and then add flour to it in small quantities and many times.

2. After cooling, add a small amount of flour and form a smooth, soft dough. If you really can't knead the dough, you can add some dry flour appropriately, and the good dough cavity can be covered with a layer of cooking oil in the basin, cover the lid, and let it relax for 10 minutes. At this time, crushed peanuts, sesame seeds, brown sugar, and a little flour can be mixed into the filling.

3. After the dough is cooked, apply a little cooking oil to your hands, and then take a suitable size agent, about the size of a table tennis ball. Arrange it with the palm of your hand and form it into a round cake. Then use a spoon to take an appropriate amount of prepared filling and put it in the middle of the cake, slowly tighten the mouth to form a ball, and then press it a few more times.

Press the edges thinner, win the lottery slightly thicker cake-shaped, so that the green cake is ready.

4. After all the sugar cake blanks are ready, add a little more cooking oil to the pot, turn on low heat to raise the oil temperature to 6 into heat, and then put in the finished sugar cake raw blanks and fry them slowly over low heat.

5. The sugar cake will float up in the process of frying, at this time you should turn it over so that it can be evenly heated, and in the process of heating, you will find that the sugar cake is bubbling in the middle. This shows that the time and space core inside, Wu Tinghu and other sugar cakes are fried until golden brown and float up, they are cooked, and the oil can be controlled and taken out of the pot.

The method of boiling water to blanch the noodles and fry the sugar cake is as follows:

Ingredients: 300 grams of empty flour for noodles.

Excipients: 100 grams of sugar, 310 grams of boiling water, appropriate amount of cooking oil, 2 tablespoons of dry flour.

Add 50g of sugar to the flour and stir well. Add 310 grams of boiling water to the boiling water, stir while pouring, make the boiling water evenly blanch the dry flour, stir until there are no particles, and let it cool for later use.

Add 2 tablespoons of dry flour to the gram of sugar and stir well.

3. Add 10 grams of cooking oil to the cool hot noodles, then smear oil on your fingers, and knead the hot noodles evenly and make them slightly smooth.

4. Knead into evenly sized agents, 40 grams of each agent, smooth the palms of the two hands, knead them into a nest shape, add 1 spoonful of sugar filling, close the mouth and pinch the reunion, and then press it into a round cake.

5. Heat the oil in the pot, the oil temperature is 6 into the heat, put in the raw embryo, fry slowly over low heat, fry until the oil cake is bulging, the oil can be controlled and fished out by floating golden on both sides, and it can be eaten after a little cooling.