What are some tips for making delicious and crispy fried cakes?

If you want to make delicious and crispy fried cakes, you need to prepare the raw materials before making fried cakes, it is generally recommended to use glutinous rice to make them, and after they are done, they can be wrapped in breadcrumbs and then fried, so that the skin is crispy and delicious.

First of all, the heat should be right, fry over low heat, and wait until it is golden brown. In addition, you can coat it with a thin layer of coconut flour or flour before cooking, so that it will be fried with a crispier texture.

Use low heat to fry slowly until golden brown on both sides, and keep turning halfway, the specific method of fried cake is as follows:

The ingredients that need to be prepared in advance include: 200 grams of yellow rice noodles, 50 grams of bean paste filling, and an appropriate amount of oil. and rotten.

1. The first step is to sieve the yellow rice noodles.

2. Blanch half of the yellow rice noodles with boiling water.

3. Wake up for half an hour.

4. Knead the noodles a few times.

5. Smear your hands with oil to prevent sticking, grab a piece of dough and knead it round and flatten.

6. Put in the bean paste filling and search for it.

7. After tightening the mouth, reunite, and gently flatten it again into a small cake about 1 cm thick.

8. Heat oil in a pot, put in the cakes, and fry over low heat.

9. The shed starts and stops, and both sides can be golden.

10. Fry and remove the oil, and this is done.

Ingredients: 400g glutinous rice flour, 40g cornmeal

Seasoning: Appropriate amount of vegetable oil.

How to hail book filial piety steps:

1. Mix glutinous rice flour and corn flour.

2. Add an appropriate amount of warm water, mix well, knead into a smooth dough, and let stand for an hour.

3. Put the bean paste filling into a bowl for later use.

4. Roll a small piece of dough with your hands, flatten it, put an appropriate amount of bean paste filling with a spoon, drag the dough with one hand, push the dough up from all sides with the other hand until the dough wraps the bean paste filling, and pat the dough repeatedly with both hands into a round cake.

5. The finished fried cake embryo is placed on the bamboo curtain.

6. Put in the dough at 170 degrees and fry until golden brown on both sides.

Material:

Flour to taste. Water to taste.

Sugar to taste. Oil to taste.

Steps:

1. First of all, pour hot water into the flour, and then adjust it into a dough, this step, it is best to use hot water, the hotter the better, of course, if you can use piping hot boiling water, it is better, and then slowly mix the dough with your hands, the softer the dough, the better.

2. Divide the large dough into small dough, and the specific size is determined according to your preference, but it is best not to be too big or too small, otherwise it will affect the aesthetics of the fried cake, and if it is too big, it will not be fried. Next, mix the sugar and flour into a small filling, and knead the sugar into a round cake that is slightly thicker in the middle and thin around the perimeter.

3. Heat the pan, wait for the pot to be hot, then add an appropriate amount of oil, and wait until the oil is five or six hot, put the small round cake you just made into the pan and fry.

4. In the process of frying, you should turn as much as possible, and then wait until the small round cake is fat and floats up to golden brown, you can scoop it up, and the fried cake Yuxiang is ready.

Ingredients: bean paste] [peanut oil] [yellow rice] [sugar osmanthus]

Beijing people call it fried cake, which is a must-have snack in Beijing.

Traditional Beijing snacks. The yellow rice flour fried cake is golden in color, the skin is crispy and crispy, the texture is soft and delicious, and the filling is sweet and delicate.

Production method: Wash the yellow rice, soak it in cold water for 4 hours, grind it into a thin paste with water, then hang the bag to purify the water, and put it in a warmer place to ferment. Pull a small piece of the dough, knead it into a ball, press it into a round skin, pick the bean paste and put it on the round skin, press the filling with a spoon while rotating the round skin, gradually wrap the filling, remove the noodles at the mouth, and press it into a round cake shape on a damp cloth; The peanut oil in the pot is burned to 60% hot, put the round cake into the oil pan, and fry it until golden brown.

The preparation of the fried cake is slippery, and it is even more delicious than Jiangmi noodles, and the imitation of the royal method is simple and easy to fry a big pot.

How to make fried cake and steps:Ingredients: 300 grams of glutinous rice flour.

Excipients: 1000 grams of vegetable oil, appropriate amount of sugar.

Steps: 1. Knead the wet glutinous rice flour into the sugar.

2. Roll it into a circle and then flatten it.

3. Put it on the oiled tin foil.

4. Brush with oil again.

5. Put it in the oven and bake for 10 minutes.

6. Usually fried fried cakes are fried directly, but this time I want to try a new method, first set and then fry, without worrying about sticking together.

7. Heat the oil and put it into the finished cake blank.

8. Medium-low heat fried yellow fried hollow.

9. Look at the crispy fried cake.

Preparation and recipe for fried cakes:

The ingredients are water-milled glutinous rice flour, breadcrumbs, bean paste filling, yeast powder, baking powder, sugar, and cooking oil.

1. Add an appropriate amount of water to the glutinous rice flour little by little and mix well. After stirring until there is no dry flour to form a flocculent, pour in about 20 grams of cooked cooking oil, and then start kneading the dough. Knead until formed, a softer dough can be, and place it in a warm place to rise to twice the size.

2. Roll a small piece of dough by hand, flatten it, and use a spoon to fill in an appropriate amount of bean paste. One core slowly drags the dough with one hand, and the other hand pushes up around the dough until the dough covers the bean paste filling.

3. Pat the dough several times with both hands to form a round cake. Place in a breadcrumb bowl and dip some breadcrumbs.

4. Heat the oil in the pot, when the oil rises to 40% hot, throw a dough into the oil pan, when the dough can float, the oil temperature is about 40% hot, and then put the raw raw of the fried cake into the pot.

5. Fry until the fried cake floats, turn to medium-low heat and turn the fried cake over. Fry until the surface of the fried cake is golden and crispy, and the belly is bulging, and you can remove the oil.

1. Ingredients: 50 grams of glutinous rice flour, 50 grams of brown sugar, 100 grams of flour, 20 grams of sugar, about 150ml of boiling water, and a bowl of cold water with an appropriate amount of oil.

2. Mix the glutinous rice flour and flour evenly, stir with chopsticks while pouring boiling water into a paste, knead the flour by hand after it is lumpy, knead until the dough is smooth and set aside. Flour can be used alone with ordinary flour, glutinous rice flour, yellow rice flour, etc., of course, it can also be mixed, depending on the personal taste.

3. Mix brown sugar and white sugar evenly, smear a thin layer of oil on both hands, take out the dough and knead it on the board, divide it evenly into 4-5 cm long agents, press it flat and knead it into a dough with your hands, then dip it in cold water to prevent adhesion, wrap it with sugar, pinch and tighten the seal, and gently press it into a small cake.

4. Add oil to the pot and boil until it is hot, put in the cake base and fry it slowly over medium heat until golden brown, and the fried cake can be removed when it floats up. It tastes better when cooled.

5. The skin of the fried cake has glutinous rice in it, which has a soft taste, and it will bulge slightly after frying, and it will not be hard when biting. If you make it completely with ordinary flour, it will feel hard after frying, and although it is also crispy when you bite into it, it does not have glutinous meat, and it has no texture no matter how you eat it. However, it can also be made with only Jiang rice noodles.

6. Using boiling water and dough can make the dough softer, and eating more such pasta will not hurt the stomach. It is considered a scalding process, after the dough is reconciled, it will feel very sticky because of the addition of glutinous rice, so your hands must be dipped in cooking oil or cold water before filling.

7. I think the fried cake with brown sugar filling is the simplest and most delicious, the hot filling will flow out instantly, and it is very enjoyable to eat! You can also change it to red bean paste, jujube paste and other fillings according to your preference, and the taste is also good. However, if you don't seal it well, the sugar will come out when you fry it, so you should put less filling.

8. After wrapping the filling, the dough should be pinched as tightly as possible, do not show the filling, if there is brown sugar flowing out during the frying process, after the oil temperature rises, it will soon become charred black, not only the fried cake is not good-looking, the oil can no longer be used, the paste sugar must be fished out as soon as possible, otherwise it will turn black when frying other times.