How to make fried cake without breaking the skin? How to make fried cakes with a skin that is not ha

First prepare the white sugar filling, add boiling water to the flour and stir evenly, add cooking oil to knead the dough, take a dough and flatten it, wrap the filling and flatten it, put oil in the pot to put the cake embryo into it and fry it, let him be heated evenly, and fry it on low heat until both sides are golden.

Cooking oil can be added to the fried cake in an appropriate amount to make the fried cake more tasteful and less resistant to breaking the skin.

To make a fried cake, first cut the pastry into small pieces, then coat the pastry with flour, then coat it with breadcrumbs, and put it in a pan of oil and fry it until golden brown on both sides.

Tips for how to make the fried cake after the skin is still not hard after it cools:

1. Dough material: 100 grams of ordinary flour and glutinous rice flour. The fried cake is completely fried with flour, and the skin is hard rather than crispy, and it will be hard when it is cold, and the taste will not be good. Add an appropriate amount of glutinous rice flour, and the fried cake is not only crispy on the outside and glutinous on the inside, but also not hard when it is cold.

2. Mix the flour and glutinous rice flour evenly, pour in boiling water and spread with chopsticks.

3. After letting cool slightly, let the dough rise for 10 minutes.

4. Divide the bean paste filling into portions for reunion.

5. Knead the loose dough slightly on the cutting board and divide it into agents. 200 grams of flour can make about 14 fried cakes.

6. Smear a little cooking oil on the hand shape, take a portion, and press it thinly in the palm of your hand. The dough is soft and malleable, so you don't need a rolling pin to roll it.

7. Put a portion of bean paste filling. Put it away and press it flat with your hand, and it becomes a fried cake. All in turn.

8. Put cooking oil in the pot, the oil temperature is three or four hot, put in the cooked fried cake and fry over medium-low heat.

9. Fry until the dough on both sides is light yellow, bulge in the middle, and remove the oil.

150 grams of glutinous rice flour, 120-150 grams of water, 5 grams of sugar, 3 grams of yeast, appropriate amount of bean paste, appropriate amount of edible oil.

Put 3 grams of yeast, 3 grams of sugar, and about 120 grams of warm water into the glutinous rice flour. Live into a smooth and slightly soft dough, brush with a layer of oil, leave in a warm place and let rise for half an hour.

Dip oil on your hands, take a piece of glutinous rice noodles, flatten it with the other hand, wrap it with bean paste, and let it rise for 10-20 minutes.

Fry in a pan of oil until golden brown.

Fried cake: Fried cake is a traditional specialty cake in Northeast China, Taiyuan, Datong, Hebei, Zhangjiakou and Fengzhen, Inner Mongolia. Fried cake is more particular, fried cake has three characteristics: small, thin skin, and many patterns, and its flower samples are divided into three kinds of bean filling, sugar filling, and vegetable filling.

There are four types of bean paste: adzuki beans, cowpeas, lentils, and kidney beans; There are two kinds of sugar filling: brown sugar and white sugar, and green and red silk, roses, walnut kernels, preserved fruits, etc. are added to each other; Vegetable fillings include mung bean sprouts, potatoes (commonly known as yam in the region), carrot filling, ground vegetables, dried tofu, potato filling, potato, bitter herbs, leek filling, potatoes, celery filling, etc. No matter what kind of stuffing the oil cake is, it tastes crispy on the outside and tender on the inside, and the aftertaste is endless.

Summary. Dear, I am glad to answer for you the crispy fried cake insulation method 1 - rice cooker heat preservation 2 - foam box heat preservation 3 - insulation box heat preservation.

Dear, I am glad to answer for you the crispy fried cake insulation method 1 - rice cooker heat preservation 2 - foam box heat preservation 3 - insulation box heat preservation.

1. Keep the rice cooker warm. The cooked rice in winter can be kept warm, and the crispy fried cake can be kept warm at the same time2. The foam box itself has a certain thermal insulation effect, and you can put the fried cake into the foam box for thermal insulation 3, and the thermal insulation box is insulated.

You can buy a lunch box with a warming function, and then put the finished fried cake in the lunch box to keep it warm. 4. Keep the meal cover warm. Some meal covers have a heat preservation function, which can be used to cover the freshly made fried cakes, which can open the hole to effectively keep warm for a period of time.

Summary. Crispy fried cake can be kept warm in the air fryer. The fried fried cake is particularly crispy in the shell, soft and glutinous on the inside, and very delicious. Leftover fried cakes are packed in a plastic bag and stored at room temperature so that they will not harden for 3 days.

Crispy fried cake can be kept warm in the air fryer. The fried fried cake is particularly crispy with the shell and soft and glutinous inside, which is very good for slag travel. The leftover fried cake is packed in a plastic bag and stored at room temperature, and it will not harden for 3 days.

Because the water absorption of glutinous rice flour is different, the amount of water added will be different, I use Sanxiang water mill glutinous rice flour, add 175 grams of cold water is just right, if we choose our own glutinous rice flour, the amount of water must be reduced to about 130 grams to 145 grams, Zheng Tannian other glutinous rice flour water dosage to be flexible to master, you can weigh the water, add slowly, shout sleepy do not add a one-time letter.

That is, when frying, the oil temperature must be low, put in the cake embryo, or staring at the beginning is to open a low heat and fry slowly, the shirt is vertical and until it floats, turn it with chopsticks to make it evenly heated, and when the slow fiber skin bubbles slowly, press it with a spoon, and then pour oil upwards until it bubbles into a ball, you can open a medium and low heat to fry it until it is colored, and it is golden and firm, and it will not collapse after cooling out of the pot.

That's because the oil temperature is too high when you put it into the pot, so you have to control the heat and shout. Preparation of fried cakes: Ingredients:

500 grams of glutinous rice flour, 200 ml of hot water. Excipients: 500 grams of white sugar, appropriate amount of oil.

1. Put the glutinous rice flour into the prepared basin, pour in the boiled boiling silver beam water, and start to mix the noodles. 2. Add the dry noodles and place the glutinous rice dough evenly. 3. After making the noodles, prepare the white sugar.

4. Divide the glutinous rice dough into several portions, roll it out into a dough, and then add the white sugar you like. 5. Close the mouth and wrap all the sugar. 6. Weigh the dough cake with a rod.

7. After the oil is hot, put in the finished dough cake. 8. Fry until the belly of the dough is bulging, then it can be taken out of the pan. 9. Prepare oil-blotting paper on the plate, start to eat it on a plate, and fry the finished product of cakes and socks.

Fried cake method:

1.Glutinous rice flour is mixed with cold water to form a dough, and the dough should be harder. Flour is made into a blanched dough with boiling water, and the blanched dough is soft. Then wait for the noisy branch to blanch the dough to cool, knead the glutinous rice dough and the dough into a dough for later use.

2.After the dough is kneaded, you can make the filling, I made the brown sugar filling, mix the brown sugar and flour according to 3:1, and then pour in the appropriate amount of vegetable oil and mix well.

3.I kneaded the dough into an apricot-sized mixture, and I kneaded it into strips and kneaded it by hand. After kneading, rub it round and flatten it with both hands.

4.Make the agent into a "bowl" shape. The thumb of the right hand pushes the inside of the agent towards the "bottom of the bowl", and the other four fingers are lifted on the outside of the agent towards the "edge of the bowl", and the left hand is responsible for rotating the agent.

5.Fill with filling.

6.Bring the mouth closed. Just bring the edges together when you fold them.

7.After folding, remove the excess dough that has formed at the end of the dough.

8.Use two hands to flatten the filling, and the cake is ready.

9.The finished billet is placed on the cover curtain for later use.

10.Seat the oil pot, and when the oil is 7 hot, you can put the blank in the pan and fry it, or you can take a blank to try, as long as the blank is put in the pot and you can see that there are many small bubbles around the blank. Wait until golden brown on both sides, and then you can get out of the pan.

Tips: 1. The glutinous rice dough must be hard and can be formed, otherwise, it will be too soft when mixed with the hot dough.

2. When making the blank closing, because it is directly vertical to the edge, the excess small dough must be pulled off, which not only ensures that the closing place is firm and there is no gnocchi.

3. When frying, the fire should not be too urgent, and the fried cake may crack, and when you see the phenomenon of cracking the skin, quickly turn it over and press it with a shovel for a short time. Slow.