When frying sugar cakes, think about the hollow and crispy, how should the noodles live?

Fried sugar cake is a traditional delicacy in Shanghai, but people in our place also love it. Fried sugar cakes are made of white flour, glutinous rice noodles, and yellow rice noodles. Glutinous rice noodles and yellow rice noodles are made, and the noodles are made alcohol, that is, the noodles are made with hot water and the noodles are added with old fermented seeds or baking powder.

How to knead the dough with old fermented seeds to make steamed buns, and the good dough must be mixed with edible alkali to neutralize the acidity and alkalinity. However, the dough made of yellow rice flour and glutinous rice flour with old fermented seeds does not need to be neutralized with edible alkali. It is not delicious to say that you want to use edible alkali to neutralize it.

The five-kernel filling of the fried sugar cake is mixed with sugar with a small amount of white flour and cooked sesame seeds, and the sugar is effective white sugar and old brown sugar. When kneading the dough, blanch the dough with hot water. Many people often do not bubble the fried sugar cakes, because they use the wrong kneading dough, and the water is incorrect with warm or cold water.

And it's easy to layer, so that during the frying process, there will be raised and blistered. Blanch the dough in hot water, rub the batter well and rub it with vegetable oil. Then cover the fresh-keeping bag tightly, put it in a hot and humid place to wash your hair, organic oil can increase the lubrication effect, the surface is smooth and clean is easy to divide into layers, fried sugar cake fried out without foaming, there are:

There are many factors such as not using boiling water, no flour and oil are added after blanching, the sugar cake crust is too thick, and the doneness is too large.

Add 400 grams of cold water to a pot and bring to a boil, add 20 grams of white sugar and mix and melt, then turn off the heat. Then pour in 200 grams of wheat flour, mix while entering, pour it slowly, to prevent gnocchi soup, and mix until the batter is very delicate and there are no flour lumps. Later, sprinkle the batter on the slate and let it cool.

After the batter cools, make some flour on the top and pour 15 grams of vegetable oil, wrap it and knead it again, knead it into a smooth dough, and then knead it into a strip, and divide it into multiple small flour agents. Roll each small flour agent into a sphere and press it flat, press it into a thick round cake with a thin edge in the middle, wrap it in the five-kernel filling, and then wrap it tightly like making dumplings, heat the oil in the pot, put it into the sugar cake and fry it when it is hot, and then turn it over after floating, fry it until golden on both sides and bulge into a ball, drain the oil and scoop it up to eat.

Be sure to use boiling water to scald the noodles, the scalded straight noodles are soft and glutinous, and they are easy to bubble when fried. Be sure to add flour and vegetable oil when mixing the dough, so that not only custard sauce, but also more importantly, easy to foam. The dough does not have to be very large, press out the cake shape a little thinner, and it is easier to bulge when fried.

The temperature should be maintained, and it should be fried slowly over medium and low heat, otherwise it will be hard and scorched, not too cooked, and it will not bubble.

You can choose to add a little more yeast powder or fluffing agent to the flour, and water it while mixing it When frying again, the temperature must be turned to the maximum, and you must keep rolling it with a spatula.

The noodles must be added with yeast powder, and they must be kneaded until they are specially sold, and finally kneaded into small dough.

When making hollow and crispy fried sugar cakes, how should the noodles be matched? Although fried sugar cake is a Shanghai specialty, our place is also very popular. Fried sugar cake is made of wheat flour, glutinous rice flour is used as raw material, and yellow rice flour is also used.

Glutinous rice noodles and yellow rice noodles are made, and the noodles are fermented, that is, the noodles are fermented with hot water and noodles with old fermented rice or yeast powder. How to use old fermented seeds and noodles to steam steamed buns, and the finished dough should be melted with edible soda ash to achieve new pH. However, the dough made of yellow rice noodles and glutinous rice noodles with old fermented seeds does not need to eat soda ash.

The five-kernel filling of the fried sugar cake is stirred with sugar plus a little wheat flour and cooked sesame seeds, and the sugar is reasonable white sugar and reasonable old brown sugar. When mixing the noodles, the noodles should be scalded with hot water. Many people usually can't make fried sugar cakes to soak, because they use the wrong noodles, and it is not correct to use warm or cold water for water.

And it's easy to divide into layers, so big bubbles will protrude during the frying process. Blanch the noodles with hot water, and rub the cooking oil after the batter is well combined. Then cover the film bag tightly, put it in a cold and wet place to wash your hair, there is car oil can increase the lubrication effect, the surface is smooth and clean is easy to divide the level, fried sugar cake can not be soaked, there is:

There are many factors such as not blanching the noodles with boiling water, not adding wheat flour and oil after blanching, the sugar cake crust is too thick, and the raw and cooked cake is very large.

Add 400 grams of cold water to a pot and bring to a boil, add 20 grams of sugar to stir and dissolve, then stop the heat. Add another 200 grams of wheat flour, stir while entering, pour it slowly, to avoid causing gnocchi soup, and stir until the batter is very delicate, and there are no wheat flour lumps. After that, sprinkle the batter on the stone slab and let it cool.

After the batter is cooled, make some wheat flour on top and pour 15 grams of cooking oil, wrap it and knead it again to form a smooth dough, then knead it into a strip, and divide it into several small flour agents. Roll each small flour agent into a ball and press it flat, press it into a thin edge and a hard and thick small round cake in the middle, make it into the five-kernel filling, and then wrap it tightly like a dumpling, boil the oil in the pot, put it into the sugar cake and fry it at a hot temperature, and then turn it over after floating, fry it until golden brown on both sides and bulge into a ball, drain the oil and take it out to eat.

Be sure to use boiling water to scald the noodles, the scalded noodles are soft and glutinous, and they are easy to bubble when fried. When kneading the dough, be sure to add wheat flour and cooking oil, so that not only custard sauce, but also easy to foam. The dough does not need to be divided into very large parts, and the cake shape is thinner, and it is easier to protrude in the case of frying.

The ambient temperature should always be maintained, and the temperature should be fried slowly over medium and low heat, otherwise it will be hard and scorched, not too cooked, and it will not bubble.

Start by preparing the ingredients.

Add an appropriate amount of water to the soup pot, then add an appropriate amount of white sugar, and bring to a boil over high heat, stirring while boiling.

Until the sugar has completely melted in boiling water, it's fine.

4.Then use this boiling water and noodles, you should remember to add it to the flour in batches, stir while adding, and the amount added is decided according to the actual situation.

If you want to make this noodle, you need to use all-purpose flour, so the fried sugar cake is particularly delicious.

It is necessary to use low heat for frying, it is easy to burn the food in high heat, and when you fry it after controlling the fire, remember to turn it over, and the taste will be better.

How to fry sugar cake is crispy on the outside and tender on the inside, and the steps are as follows:

Ingredients: flour, boiling water, brown sugar, cooking oil.

Tools: pots, chopsticks, spoons, basins.

1. Pour some flour into the basin, pour the freshly boiled water into the flour, pour it slowly, stir the flour into a dough, let it cool and start to mix the dough. If you want the fried cake to have a soft and glutinous texture, be sure to use boiling water and noodles. Boiling water can destroy the gluten and make the dough softer, so that the finished fried cake can be crispy on the outside and tender on the inside.

2. Add an appropriate amount of hail to the dough and use oil to start the stuffiness, start to mix the dough with your hands, and form a light source smooth and soft dough. Wrap the dough in plastic wrap and let it rise on the panel for half an hour to let the dough loosen as much as possible. Edible oil has the effect of shortening, but also increases the ductility, the finished fried cake will be more fluffy, will not burst.

3. Roll out the cooked sesame seeds with a rolling pin, add crushed peanuts, brown sugar and a little flour, and put the flour to prevent the filling of the sugar cake from flowing out after being heated. You can also directly brown sugar, but it is a little hot after frying, so you have to cool it for a while before eating.

4. After the dough is proofed, you don't need to knead it, just pull off a piece of dough, knead it in the palm of your hand, press out a small nest in the middle with your thumb, put in a spoonful of brown sugar sesame peanut filling, and then knead it again and press it into a small round cake, and the sugar cake embryo is ready.

Sugar cakes are easy to explode after being put into the pot, and in most cases, the mouth is closed tightly, and if a gap is leaked, the heat will rush out of the gap, resulting in explosion. Therefore, when closing, it should be pinched tightly, and kneaded a few more times, and then pressed into a cake after kneading the porcelain.

5. Pour an appropriate amount of oil into the pot, as long as it can cover the cake embryo, turn to medium heat after the heat is 50% hot, put in the sugar cake embryo, and do not turn it first. When fried until it floats and sets, turn it over with chopsticks, fry it until golden brown, then remove and drain the oil, and the fried cake is ready.

Make more fried sugar cakes for your family, the method is simple, the sugar cakes are hollow, and they are not hard enough when they are cold, fried sugar cakes are a kind of food, and they can also be used as snacks, in Henan, some areas have such a custom.

The fried sugar cake is round and slippery, the color is golden, the skin is crisp, the inside is soft, and the white sugar is used to make a trap, sticky, sweet and delicious, and is loved by people. After the sugar cake slowly rose in the country, it has also become one of the must-eat Chinese pastries during the Spring Festival, eating sugar cake during the New Year means to welcome a bumper harvest and pray for happiness in the new year. 【Fried Sugar Cake】Production process:

Add 1000g of cold water to a pot and bring to a boil over high heat. After the water is boiled, add 500 grams of general flour, add flour for a small number of meals, stir with a spoon while adding, do not turn off the heat in the case of mixing, and mix until the noodles are cooked. When there is no dry flour, continue to mix until there are no large particles in the flour and all the flour becomes a sticky paste.

Apply a little oil to the slate to prevent sticking, sprinkle the batter on the slate, and use software to squeeze the batter flat and let it cool to become a dough cake. Prepare a small plate, add 4 tablespoons of sugar, a spoonful of flour, a handful of cooked sesame seeds to the bowl, mix well, and the five-kernel filling is ready.

When the dough is cold to hot and humid and not too hot, pour 30 grams of flour and 30 grams of cold water on the dough that has been cooked, and continue to knead it with your hands, so that the water and flour are kneaded into a viscous and evenly applied to the dough. Then pour an appropriate amount of vegetable oil on the dough and smooth it evenly. Use your fingers to evenly pluck as many small holes as possible on the dough and continue to grasp the dough later.

After grasping and mixing evenly, knead the dough together and knead the dough until the dough is kneaded into a delicate dough.

Roll the dough into strips and use a knife to evenly cut the dough into the same small dough mixture. Knead each dough into a cake shape, cover it tightly with plastic wrap and set it aside.

Dip a little oil on your hand to prevent sticking, take a dough agent, press it down vertically, form a concave noodle nest, put the fried five-kernel stuffing in the noodle nest, and then use the tiger's mouth of the hand to continuously rotate to the center to shrink and then pinch it, like a bun, and finally pull off a small piece of noodles that the tip turns out. Then knead the dough evenly and press it flat with your hands, and the sugar cake embryo is ready.

Adding raw flour, water and vegetable oil to the dough is the most crucial step in making the sugar cake, mixing them with their hands until they are sticky, and spreading them evenly on the dough to make the crust crispy and cracked.

Cover tightly with plastic wrap to prevent moisture loss, cracking of the dough, and jeopardizing the taste. Wrap the sugar cake like a bun, and remove the extra small piece of noodles, so that it is tightly sealed and leveled, and it is not easy to leak the filling.

Use freshly boiled water, pour it into the flour, stir it with chopsticks, stir it until there is no dry powder, mix it into a smooth dough with your hands, cover the pot, let it stand for 15 minutes, roll the scalded noodles into long strips, divide the long strips into several uniform small agents, rub the rounds, roll them into round slices, mix the brown sugar and flour well, so that the brown sugar will not flow everywhere when frying, wrap the brown sugar filling with skin, wrap it well, put the side with the pleats down, gently press it flat, and put it in the pot and fry it until golden brown.

When making the noodles of the sugar cake, sugar, eggs and cooking oil are added to make it soft and sweet, and even if it is cool, it will not feel particularly hard.

The production of fried sugar cake is very simple, the most important thing is to mix the noodles, and when you mix the noodles, you can add an appropriate amount of blending oil and eggs, so that the fried ones are hollow, and they are soft when they are cold.