What s the easiest way to make fried sugar cakes?

Heat oil in a pot, fry the sugar cake when the oil is hot, fry it until golden brown, and then pour it with brown sugar juice, the method is simple and easy to learn.

First, the noodles should be scalded, then the noodles should be wrapped in brown sugar, the oil is heated, and the finished fried cake can be fried in oil until the surface is red and yellow.

Heat the oil in the pot, wait for the oil temperature to be hot, fry the cake, and wait for the flat noodles to turn yellow, then you can take them out and put them on a plate, dip them in sauce and eat.

1. Prepare 300 grams of flour, about 350 ml of boiling water, and 30 grams of sugar.

2. After the noodles are blanched, let them cool.

3. Prepare the sugar filling at this time. Add some flour to the sugar to prevent burning and sugar, and add a handful of black sesame seeds to enhance the flavor.

4. After cooling, add a little cooking oil and form a dough. When you add oil and the dough, it doesn't stick to your hands, and the dough is very soft.

5. Arrange it into a long tube and put the agent down. The size of the agent is according to your preference, if you like to eat a larger one, you will put a larger dough, and if you like to eat a smaller one, you will put a small dough.

6. The dough does not need to be rolled, but directly pressed flat by hand, and then pressed into a thick crust in the middle and thin around the perimeter.

7. Put an appropriate amount of sugar filling in the middle, and the sugar filling must not be greedy, and the mouth must be tightened when closing, otherwise it will flow sugar when frying.

8. After tightening the mouth, press it flat, so that the embryo of the sugar cake is made.

9. When the oil temperature in the pot is 50% hot, put in the embryo. After entering, turn it over to prevent the sugar cake from sticking together.

10. Take a clean and dry chopsticks and put them in the oil pan, when there are small bubbles on the chopsticks, the oil temperature will be about the same.

11. After the bottom surface of the fried is set, turn it over, and keep frying until the two sides are golden and floating. The heat of fried sugar cake should not be too big or too small, the heat is easy to be cooked on the outside and not cooked on the inside, and the sugar cake fried by the fire is too small.

Ingredients: 300 grams of flour, 50 grams of sugar, 310 grams of boiling water, appropriate amount of oil. Excipients: 50 grams of sugar, 2 tablespoons of dry flour.

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

2. Prepare the sugar filling: add 2 tablespoons of dry flour to 50 grams of sugar, stir well. Adding dry flour to white sugar is not easy to expose the filling, and the second is that it is not easy to burn your mouth when eating.

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, and smooth the palms of the two hands. Pinch into a nest shape, add 1 tablespoon 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.

1. Put the flour into the basin, stir it with chopsticks, pour in the boiling water, and form a soft and hard noodle, I feel that the softer the better, as long as the dough can be picked up by hand to facilitate the filling in the back, try to be as soft as possible. Cover with a damp cloth and let the dough rise for more than 10 minutes, then use your hands and evenly, if it is too sticky, your hands can stick some oil properly.

2. When the dough rises, you can make a filling, add an appropriate amount of brown sugar to cooked white sesame seeds and flour and stir evenly, and put white sesame seeds mainly to taste more fragrant. You can also leave it alone.

3. Take out a piece of dough, roll it into long strips, and divide it into several small squeezes.

4. Take a small dose of dough and roll it out, put in an appropriate amount of filling, wrap it like a bun, dip it in a little oil, and pat it flat in the palm of your hand.

5. Pinch the sugar cake blank and fry it in a hot oil pan until golden brown and crispy.

The method of fried sugar cake is to pour the glutinous rice flour into a large bowl, slowly add the water, and stir as you add until the glutinous rice flour and water are evenly mixed.

Add the brown sugar to the pot and cook with an appropriate amount of water until the sugar is dissolved. Pour the brown sugar water into the glutinous rice flour water and stir well. Pour the glutinous rice flour and brown sugar water mixture into a saucepan and cook over medium heat until the paste is cooked, stirring constantly to avoid the sugar paste sticking to the Luyu pot.

After the paste has cooled, knead it into small balls and flatten it by hand to form a cake.

Pour an appropriate amount of peanut oil into the pot, heat it to 7 hot, put in the sugar cake, and fry it until golden brown on both sides. The fried sugar cake can be dipped in some sesame seeds or powdered sugar for a better taste. When making sugar cakes, try to control the size of the sugar cakes, not too big or too small, so that you can control the frying time of the sugar cakes.

Choose high-quality flour, sugar, eggs, and water to make sure the ingredients are fresh and clean.

Precautions for fried sugar cakes

1. Fryer selection: When choosing a fryer, you should choose a deep pan that is not easy to splash oil to avoid scalding.

2. Edible oil selection: The best oil choice is peanut oil or salad oil, and do not use waste oil or oil mixed with animal and vegetable oil.

3. Fryer heating: When the fryer is heated, control the heat and do not heat too high, so as not to burn the surface of the fried sugar cake and the inside is not cooked.

4. Sugar cake with sugar: When adding white sugar to the sugar cake, it should be controlled in an appropriate amount, too much will cause the sugar cake to be too sweet, and too little will not be sweet enough.

Summary. 1.Prepare the flour and boil water 2

Slowly pour the freshly boiled boiling water into the flour, stir with chopsticks until there is no dry flour, and set aside to cool for later useNow ready to invert, add 20 grams of flour to 60 grams of sugar and black sesame seeds, mix well and set asideThis is the prepared bean paste, bought in the supermarket ready-made, without the bean paste can also be left out, just as delicious 5

Grease the dough with both hands and knead it well, dividing it into about 12 pieces.

The sugar cake embryo is ready 6Put it in a seven-point hot oil pan, fry it over low heat, put it in and keep turning it over after it is slightly set, the color will be uniform, and in the process of frying, the middle will bulge, see a bubble in the middle, wait to slowly float up, fry until golden on both sides, you can take it out and enjoy, be careful of scalding!

A home-cooked way to fry sugar cakes.

1.Prepare the flour and boil water 2Slowly pour the freshly boiled boiling water into the flour, stir with chopsticks until there is no dry flour, and set aside to cool for later use

Now ready to invert, add 20 grams of flour to 60 grams of sugar and black sesame seeds, mix well and set asideThis is the prepared bean paste, bought in the supermarket ready-made, without the bean paste can also be left out, just as delicious 5Grease your hands, knead the dough well, divide it into about 12 sugar cake embryos, and make 6

Put it in a seven-point hot oil pan, fry it over low heat, put it in and keep turning it over after it is slightly set, the color will be uniform, and in the process of frying, the middle will bulge, see a bubble in the middle, wait to slowly float up, fry until golden on both sides, you can take it out and enjoy, be careful of scalding!

That's how to fry sugar cakes.

Note: Do not put sugar in the dough, so that it is not too sweet, and it is also delicious, and the inverted material can be adjusted at will according to the taste.

1. Ingredients: 160 grams of flour, 280 grams of water, 10 grams of oil, 2 grams of baking powder.

2. Excipients: 30 grams of brown sugar, 10 grams of walnut powder, 5 grams of flour.

3. Heat the stainless steel pot, pour in 10 grams of salad oil, shake the pan, and it is best to smear the oil on the side, so that it will not stick. Then cover it with a pot lid and pour 280 grams of water quickly, which will not splash oil quickly.

4. Wait until the water boils, continue to boil for half a minute on low heat, remove the pot from the source, and pour in 160 grams of flour.

5. Mix quickly with a rolling pin until there is no cornstarch.

6. When the hot noodles are not hot, take them out, add 2 grams of baking powder, and rub them back and forth until they are smooth and delicate, with no induration at all, and have time to cook for 20 minutes.

7. Make the filling: 30 grams of brown sugar, 10 grams of walnut powder and 5 grams of flour and mix well. Note: The traditional sugar filling is sugar and flour, and flour makes up 10-20% of the sugar.

8. Divide the dough into 9 equal portions, about 45 grams each.

9. Take one serving and spoon it into a nest, scoop in 1 teaspoon of filling, about 5 grams.

10. Slowly turn up to close the mouth, and the mouth must be pinched tightly, otherwise it will be easy to crack when it is fried.

11. Press the seal face down, make other sugar cake raw blanks in turn, and have time to cook for 20 minutes.

12. The oil temperature of fried sugar cake should not be high, because the oil temperature is too high, it is easy to burst, and the filling overflows. You can drop a small piece of dough, and when the dough slowly floats, it is the best temperature for frying the sugar cake, and then put the sugar cake in the pan.

13. Keep it at this temperature for frying, when the sugar cake slowly turns over, fry until golden brown and take it out.