Why does the frozen sugar cake fry and peel off?

The reason why the quick-frozen sugar cake is fried and peeled off is because the sudden thermal expansion and contraction will cause it to partially peel, which is a normal situation.

The quick-frozen sugar cake is fried and the skin is off, this is caused by the noodles being too hard, you can make the noodles soft and it's fine, so it is not easy to fall off.

If the skin of the quick-frozen sugar cake is fried, it will stick some moisture if it is quick-frozen, so it is easy to peel off.

If the quick-frozen sugar cake is fried and peeled off, this effect will appear, so pay attention to it in the production process.

When the quick-frozen sugar cake is fried, it must be peeled, because it is quick-frozen, and if you smash it again, it will fall off as soon as it is hot and cold.

The quick-frozen sugar cake is fried and peeled off because its properties have changed and its elasticity has decreased after the quick-freeze.

What quick-frozen sugar cake fried off the skin, after freezing, his tissue was destroyed, a little peeling, it should be normal, but it does not affect its normal use.

Quick-frozen fried sugar cake, fried peeling off is caused by the heat you fried too much.

Hello, you don't wait until the oil is hot before going down, if you pour the oil and then the oil is slightly hot, don't go down when the oil is too hot.

It must have been caused by the big hot pot and the oil was overheated when you were frying at that time.

If your speed candy cake is fried, then you must have spent some time in the freeze.

The quick-frozen sugar cake is fried and peeled off because it is not well frozen to this consequence.

I think this traffic jam is good, everyone is different, so don't worry too much.

Hello dear, there are the following reasons why the frozen sugar cake is fried:1Freezing time for too long leads to excessive moisture, and the moisture inside the sugar cake is not completely evaporated, which causes the moisture inside the sugar cake to expand and burst when frying.

Didn't stop the light 2The temperature of the frying is too high, which causes the surface of the sugar cake to mature instantly, and the moisture inside is not completely evaporated, and the fried Hengfan bursts. 3.

In the process of making the sugar cake, not enough flour is added, resulting in insufficient flour content inside the sugar cake, which is fried and burst. 4.The raw materials of the sugar cake are not of good quality, or the raw materials that do not meet the sanitary standards are added, resulting in the impurity content inside the sugar cake is too high, and it will be fried and burst.

In order to avoid the sugar cake from frying, you can try to control the freezing time, master the temperature and time of frying, add enough flour, and choose high-quality raw materials.

Frozen sugar cake is a common Chinese pastry that is often served for breakfast or as a snack. It is a tedious process to make, requiring several hours of fermentation and steaming. However, some people who have lost their hands will ask: Can quick-frozen sugar cakes be fried directly? This article will address this issue.

The process of making frozen sugar cakes.

First of all, let's understand the process of making frozen sugar cakes. To make the sugar cake, it is necessary to mix glutinous rice flour, sugar, and yeast. Once mixed, it is placed in a warm place for fermentation.

After fermentation, the glutinous rice cake is steamed until it is fully cooked, and finally cut into small pieces and put it in a box.

Are frozen sugar cakes suitable for frying?

Whether the frozen sugar cake is suitable for frying, the answer is yes. If you want to try pancakes, the first thing you need to do is cut the cake into small pieces. Then, roll it in the starch again until the cake pieces are evenly coated with a layer of starch.

Stir-fry in hot oil for about 1-2 minutes until golden brown on the surface. Take out the fried sugar cake and put it on a bowl and plate to eat with cold dressing.

Advantages and disadvantages of frozen sugar cakes.

Frozen sugar cake is not only convenient and fast, but also has a unique taste, which is the favorite of many people. However, frozen sugar cakes are not everyone's cup of tea, as their special dry taste may not be to everyone's liking. In addition, although the pancake is convenient, the cake does not necessarily become softer.

Conclusion Overall, frozen sugar cakes can be fried directly, but not everyone likes their unique texture. If you want to enjoy the delicious taste of the pancakes, it is recommended to cut them into small pieces and roll them in the starch before frying them. By frying, the sugar cake will become crispier and the texture will be improved.

If the oil temperature is too high or the sugar cake is not sealed, it is easy to burst and leak sugar, and the specific method of fried sugar cake is as follows:

Ingredients: 200g flour

Excipients: appropriate amount of oil, 300g of boiling water, 10ml of salad oil, 90g of sugar, 3g of baking powder Steps: 1. Prepare all the ingredients.

Add 15 grams of flour to the sugar and mix well to become the filling for later use.

3. Take a large basin, add 300 grams of water and 10 ml of salad oil, boil and turn off the heat.

4. Then slowly add 200 grams of flour to the boiling water.

5. Stir while adding until the dough does not stick to your hands and turn off the heat.

6. After taking out the hot dough, cool it slightly, add a little baking powder and knead it into a smooth dough.

7. Divide the dough into small dough of about 50 grams and roll it round.

8. Take a portion of dough and flatten it and wrap it in a spoonful of sugar filling.

9. Then seal and pinch tightly.

10. Press flat with the seal facing down to form a small cake.

11. Brush the bottom of the plate with oil and put in the sugar cake green, and brush some oil on the top.

12. Cover with plastic wrap and let stand for 30 minutes.

13. Heat the oil in the pot for 5 minutes and put in the sugar cake and raw blank.

14. Fry slowly over medium heat.

15. Remove the golden skin of the sugar cake.

The dough used to make sugar cakes is made by blanching flour. The quality of the dough scalding, directly affects the quality of the finished product of the sugar cake, there are two preparation methods for the sugar cake, the first is sweet, but does not contain the sugar filling of the sugar cake, the ratio of refined flour, water and sugar is 1; The second type is a sugar cake with sugar filling, which is done with only flour and water, and its ratio is 1. It is best to control the water temperature of the blanching dough between 88 and 95.

If you don't have the tools to test the temperature of the water when ironing the dough, then I'll give you a little trick. You can pour boiling water into a cold ceramic basin and then use the water from the ceramic basin to blanch the dough, or you can use a stainless steel pot to bring the water to a boil and let it sit for a minute before using the water in the pot to blanch the dough. When ironing the dough, if the operation is wrong, put more or less water, do not add dry flour or water halfway, because at this time the water will appear that the water is not combined with the noodles, the fried sugar cake must be made of vegetable oil, try not to use animal oil, so as to choose the best rapeseed oil, first put the fryer on the fire, heat it and then inject half a pot of oil, and when the oil temperature is heated to fifty percent hot, one by one into the sugar cake green blank. After getting out of the pot, do not push the green sugar cake with a spoon to avoid the sugar cake blanks squeezing each other and deforming, but you can use the method of quickly shaking the pot to make the sugar cake not stick and not touch the bottom of the pot. When the sugar cake floats, you can remove from the heat (or adjust the heat to the minimum) and fry it for another 5 minutes, remove and drain the oil.

There is water in it, and it will explode when it comes into contact with oil.

Preparation of sugar cakes.

Ingredients: flour, boiling water, sugar, cooked white sesame seeds, oil.

Method 1Put the flour in a basin, stir it with chopsticks, pour in boiling water, and form a moderately 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.

2.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.

3.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.

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

5.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.

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