Why is fried sugar cake not foaming? Why is the fried sugar cake hard

Fried sugar cake is a kind of pasta snack loved by northerners, fried sugar cake is eaten while hot, the skin is crispy and soft and sweet inside, it is a kind of breakfast snack that many people love. Sugar cakes are also one of the popular breakfast snacks with us.

When it comes to sugar cakes, many people have eaten them, and they are also a childhood delicacy for many people. In many areas, sugar cake is one of the must-have snacks, and it is a must-fry food on holidays in some areas.

Today I will share with you the practice of fried sugar cakes, master the skills, and make delicious sugar cakes is not a problem. Friends who like it, move your happy little hands, comment**, like and follow a wave! Mountains, rivers, lakes and seas, kitchen and food, the second brother makes food with heart!

Ingredients for fried sugar cakes.

160 grams of flour, 30 grams of sugar, 300 grams of water, 15 grams of flour (filling), 60 grams of sugar, appropriate amount of cooking oil.

Steps to make fried sugar cakes.

Step 1: Pour water into a pot and bring sugar to a boil.

Step 2: Slowly pour the boiling sugar water into the prepared flour and stir clockwise with chopsticks until there is no dry flour.

When your hands are not hot, apply more oil to your hands, knead them into a smooth dough, cover them with plastic wrap and let them rise for 30 minutes.

Step 3 Rest time to prepare the filling. Put the flour and sugar in a clean bowl and mix well and set aside.

Step 4 After waking up the dough, do not knead it, just knead it into long strips and divide it into small dough. Take a small amount of flour and press it flat with the palm of your hand, then gently pinch the edge into a round cake, then put in a spoonful of mixed powdered sugar filling, seal, and remove the excess dough. Gently press flat with the palm of your hand.

Don't press it too thin, it's easy to leak sugar.

Step 5 Pour oil into the pot, boil until it is 50% hot, put it one by one (only a few can be put at a time to prevent sticking), gently shake the oil pan, pay attention to turning over after floating, and fry over medium-low heat until golden brown and remove it.

Step 6: The fragrant fried sugar cake is ready!

Eat hot and don't burn! The skin is crispy and the inside is soft and sweet, so delicious, eat a few, the mood becomes beautiful, friends who like it, you must do it! That's all for today's sharing, we'll see you next time!

If you have different opinions and suggestions on my recipes, please leave a comment below and let's discuss it together. Thank you for sharing, commenting, following, and liking. Having your attention is the greatest support and encouragement for the second brother.

On the one hand, it is caused by not using boiling water and noodles, and on the other hand, after the batter is ready, cooking oil is not applied, so it does not foam.

Because you didn't use boiling water and noodles. It is easier to layer the noodles with boiling water and make it easier to bubble when frying.

The non-foaming may be due to the problem of the water used when mixing the noodles, so you need to use hot water to mix the noodles so that the sugar cake will be foamy.

The reason why the fried sugar cake is not bubbling is because the boiling water is not used when mixing the noodles, so the fried oil cake will not bubble.

Why is the fried sugar cake hardThe first consideration is that the way of frying is incorrect, and the incorrect heat can easily make the sugar cake hard, so it is recommended to fry it over high heat. The second is that the flour is not well chosen, you should choose low-gluten or medium-gluten flour, remember not to choose high-gluten flour.

In addition, the water temperature is not right, and the water temperature for making sugar cake dough is best controlled between 88 and 95 degrees, so that the protein in the flour will be denatured and coagulated.

When I wake up now, I still drool the sugar cake I ate when I was a child, and I sometimes make it now. If you want to fry the sugar cake and bubble up, don't run sugar! There are a few tips, all hollow without sugar, and it is difficult to not bubble!

1. Blanch the noodles with hot water when mixing the noodles, stir them fully with a tool until they don't look as uniform as dry flour, in fact, the reason why many people make fried sugar cakes is not foaming is because they use the wrong water when mixing noodles, and it is wrong to use warm water or cold water.

2. Blanch the dough with hot water, mix the dough and apply cooking oil. Then cover with plastic wrap and put it in a warm place for shampooing, there is oil to increase the lubrication effect, and the surface is smooth so that it is easy to layer, then take white sugar and flour, the ratio is about 1:1, mix the white sugar and flour evenly, and then put the flour and white sugar into the dough that has been made, roll the dough with a rolling pin to the final sugar cake shape, and prepare to go to the pot.

Put an appropriate amount of cooking oil in the pot, the same amount as the usual amount of frying, burn the oil on low heat, and the oil temperature should not be too high, otherwise the sugar cake will not be cooked or overcooked, and the desired effect will not be achieved. Put the sugar cake waiting for the pot into the low-temperature oil of the oil pan in turn, wait for a period of time, fry until the sugar cake can bulge up and float on the oil layer, during which you can turn the sugar cake to make it fry evenly, pay attention to splashing oil, in case of scalding, and fry until the sugar cake is golden on both sides.

In summary: the amount of moisture can be reduced according to the humidity of the local climate. The hot noodles are sticky, so you need to apply oil to your hands.

But don't touch too much oil at the sealing place, otherwise it will not be easy to seal. Stir a few more laps to make the hot noodles taste better. Flour is added to the filling so that it will not flow too much sugar juice when eating, and those who like to flow sugar juice can put less flour.

If the oil temperature is too high, the surface will be pasted and the filling will not be cooked. Depending on your taste, you can add sesame seeds or bean paste filling, etc.

The reasons why fried sugar cakes are not foaming are: first, because boiling water and noodles are not used, and sugar cakes made with hot noodles are easy to layer; Second, after the batter is ready, it should be coated with cooking oil, so that the dough will be layered, and the sugar cake will bubble when fried.

The first reason: because it is wrong to use warm or cold water when mixing noodles, we should use boiling hot water to blanch the noodles, so that the scalded noodles will be softer and glutinous, and easy to layer, so that the frying process will bulge and bubble. The second reason is that the dough is not smeared with cooking oil after it is reconciled.

It is to smear the dough with cooking oil after mixing, cover with plastic wrap and proofing in a warm place, there is oil to increase the lubrication effect, the surface is smooth and easy to stratify, and it will bubble up when placed in the oil pan.

It is possible that you made a mistake in the first step, and you can't use cold water and noodles to fry sugar cakes, and you generally need to use hot noodles. Therefore, we should add boiling water instead of cold water when mixing noodles.

The fried cake noodles will not bubble when they are hard, and they will only bubble when they are soft.

The fried sugar cake is not bubbly due to the following reasons:

1.The batter is not filled with the right amount of baking powder: baking powder is an essential ingredient for fried sugar cakes, which can cause the starch in the batter to react with other ingredients to produce bubbles, which can make the sugar cake fluffy and foamy.

If enough baking powder is not added, it is easy to have a sugar cake that does not bubble. Generally, 1 2 grams of baking powder need to be added for every 100 grams of flour.

2.Batter that is too thick or too thin: A batter that is too thick will make the cake less likely to foam, while a batter that is too thin will make it difficult for the jujube segments to hold the bubbles, both of which will cause the cake to not foam.

In general, the batter of sugar cake should be slightly thicker than the regular batter, but it should not be too thick and should be spread evenly on the surface of the mold.

3.The oil temperature is not high enough or too high: the oil temperature is not high enough, and the batter is not heated quickly, so it is not easy to expand and foam; If the oil temperature is too high, the batter will quickly wilt and scorch, and it will not blister easily.

In general, the oil temperature should be kept between 160-170 degrees when frying sugar cakes.

Workaround:1Add the baking powder to the batter in advance, stir well and let it sit for a while. Wait until a small number of small bubbles appear before frying.

2.Adjust the consistency of the batter, and adjust the proportion of water or noodles according to the actual situation.

3.Control the oil temperature and try to heat the batter as quickly as possible, but not too high, to prevent the crust from ripening too early.

The reasons why fried sugar cakes are not foaming are: first, because boiling water and noodles are not used, and the sugar cakes made with hot noodles are easy to be pure Zen layering; The second is to apply cooking oil to the dough after the silver pants are disturbed, so that the dough will be layered, and the sugar cake will bubble when frying.

Summary. 1. The fried sugar cake we made by ourselves will not bulge up probably because we use the wrong water when mixing the noodles, usually we need to use hot water and noodles, so that the sugar cakes will be fluffy and soft. [Bixin] [Bixin].

2. However, it should be noted that we can not use boiling water when using hot water and noodles, which will scald the flour to death and affect the taste of the sugar cake, and it is best to control the temperature of the water between 88 and 95 degrees Celsius. [Eat whales] [eat whales].

3. Making sugar cake is very simple, we only need to knead the flour into a dough and cover it with a damp cloth for ten minutes, then roll the dough into strips and cut it into a round to wrap the filling adjusted in advance, and finally put it in the oil pan and fry it until golden brown. <>

What is the reason why the fried sugar cake is not affordable.

Hello dear, I am a little encyclopedia of life, and I am happy to serve you. Your question has been received and is being sorted out, please wait a while in about 5 minutes, your exclusive will be there soon <>

1. The fried sugar cake we made by ourselves will not bulge up probably because we use the wrong water when mixing the noodles, usually we need to use hot water and noodles, so that the sugar cakes will be fluffy and soft. 2. However, it should be noted that we should not use boiling water when using hot water and noodles, which will scald the flour to death and affect the taste of the sugar cake, and it is best to control the temperature of the water between 88 and 95 degrees Celsius. [Eat whale] [eat whale] 3, making sugar cake is very simple, we only need to knead the flour into a dough and cover it with a damp cloth for ten minutes, then knead the dough into strips and cut it into a round to wrap the filling adjusted in advance, and finally put it into the oil pan and fry it until golden brown.

Kiss this is the answer to your query, I hope it can help you <>

Sincerely answer every question for you! Best if you're satisfied! If you have any questions, please keep asking! Your praise is the driving force for us to move forward, learn from each other and make progress together! [Eat whales] [eat whales].

It's delicious to make, but it's amazing.

In this case, you can add some warm water to the boiling water, and it will improve [eat whales] [eat whales].

Oh, I'll try ...... next timeI've done it four times, and it's ...... this problem<

I couldn't find the reason, but every time I scalded the noodles with boiling water.

Okay oh kiss, I suggest you try it<>

Fried sugar cake is a childhood memory that the whole family loves to eat. Later, I was busy with work, so I just went to the roadside stall to buy and eat, and on the weekend, I tried to fry the sugar cake, but it was deflated in the middle, and I didn't have an appetite at all. So why don't fried sugar cakes drum? Tell me about it!

40min。

Add plain flour, glutinous rice flour, and yeast flour to warm water and slowly stir well into a flowing paste. Cover with plastic wrap and let ferment in a warm place for about 40 minutes, stirring to expel the air while frying.

Why don't fried sugar cakes drum Fried sugar cakes should be bulged in the middle, and the noodles should be scalded with boiling water, and the dough should be pressed evenly so that the thickness of the dough is consistent, otherwise the thin place is easy to break. When the oil is hot to 5 percent, fry in the pan.

Preparation of fried sugar cakes

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

1. Put the flour in a basin, start to boil the water, after the water boils, add the hot water little by little, stir with chopsticks, until it is just right to mix with the dough.

2. After mixing a smooth dough in a basin, smear some oil on the cutting board to prevent sticking. Place the dough on a cutting board. Roll it into small pieces.

4. Make a small agent into a dough, press it evenly to make the thickness of the dough consistent, otherwise the thin place is easy to break, and wrap the filling into the divided agent, like a bun.

5. Put oil in the pot, about 5 hot, and put in the wrapped sugar cake.

6. Fry until golden brown on both sides, then take it out of the pan and serve.

Ingredients: flour, sugar, oil, chopped walnuts and chopped peanuts (can be left out).

1.Heat the stainless steel pot, pour in a little oil, shake the pot, and the sides of the pot are stained with oil, so that it does not stick to the pan. Then cover the pot with a lid, pour in 400 grams of water and bring to a boil.

2.Wait until the water boils, continue to boil for half a minute on low heat, remove the pot from the source, and pour in 200 grams of flour (the ratio of water to flour is 2:1).

3.Mix quickly with chopsticks or a rolling pin until there is no dry powder.

4.When the hot noodles are not hot, take them out, rub them back and forth until smooth and delicate, cover them with a damp cloth, and let them stand for 10 minutes.

5.Filling: Brown sugar, chopped peanuts or chopped walnuts (can be left out) in a ratio of 3:2:1 and flour to stir well, set aside.

6.Divide the dough into small pieces, the size of each ping pong ball.

7.Take one dough into a ball, press into a nest and scoop in 1 spoonful of the filling.

8.Slowly turn up and close the mouth, and the mouth must be pinched tightly, otherwise it will crack when it is exploded.

9.Press the seal side down, and make other sugar cakes in turn.

10.The oil temperature of fried sugar cake should not be high, and if the oil temperature is too high, it is easy to burst and the filling will overflow. You can drop a small piece of dough and put the dough in the pan when the dough slowly floats, which is the optimal temperature for frying the sugar cake.

11.Keep frying at this temperature until the sugar cake slowly flips.

12.Fry until golden brown and remove and serve hot, but be careful of scalding your mouth.

Tips: 1.It is necessary to boil water in a pot to scald the noodles, so that it can be scalded thoroughly, and the final taste is crispy on the outside and soft on the inside. Be sure not to pour boiling water over the flour.

2.Heat the pot first, add a little oil, and shake well, so that not only the dough is moisturized, but also the dough does not stick to the pan.