How do you make sugar cake with a non hard crust? What should I do if the sugar cake noodles are sof

If you want to make sugar cake with a crust that is not hard, you should add an appropriate amount of sugar, baking powder, salt, and add an appropriate amount of water to make a dough when mixing the dough, not too hard, and let it rise for half an hour.

First of all, add some baking powder to the prepared dough, plus some baking soda, so that the taste will be more fluffy, and then the taste will be sweet and soft, which is very good.

If you want the crust of the sugar cake to be not hard and crispy, first choose the right flour to make, the water content of the sugar cake dough when the dough is hot, how to make the sugar cake crispy, and the control of the oil temperature when frying. As long as you master these aspects, the crust of the sugar cake will be crispy and not hard, and the inside will be sweet and delicious!

1. The sugar cake noodles are too thin, as long as they are fermented, you can add some flour and a little more, and wait for ten minutes to rise.

2. Pour 100g of ordinary flour, 200g of glutinous rice flour and 3g of yeast powder into the basin, mix evenly, pour in 300g of warm water and noodles, stir while pouring water, and finally stir into a delicate and viscous batter, cover with a lid or plastic wrap, and let rise for 40 minutes.

3. Pour 50g of sesame seeds, 50g of sugar, and 50g of flour into the bowl, mix well with chopsticks, and finally pour in 30g of cooking oil, stir well again, and the filling is completed.

5. Prepare 2 soup spoons, first put a spoon in the oil, so as to prevent the spoon and the batter from sticking to each other, first pour half a spoon of batter into the spoon, then add an appropriate amount of filling, then add half a spoon of batter, put the spoon into the oil pan to fry, fry until the sugar cake is set, shake the spoon slightly, and the sugar cake will automatically fall off.

6. Continue to make the sugar cake according to the same method, turn the noodles several times during the frying process, and fry until both sides are golden brown and the oil can be controlled out of the pan.

Ingredients; 500 grams of flour, 600 grams of boiling water, 50 grams of flour (later), 20 grams of cooking oil.

Accessories; 120 grams of sugar, 30 grams of flour, 20 grams of sesame seeds.

Preparation of hollow sugar cake.

Put the flour in a basin, add 600 grams of boiling water to the hot noodles and stir.

2. Stir and let cool without dry powder.

3. Add 50 grams of dry powder.

g oil kneaded into a smooth dough.

5. Half an hour, the longer the time, the softer it becomes.

6. Filling: Mix 120 grams of sugar, 30 grams of flour and 20 grams of sesame seeds.

7. After the dough is ready, divide it into about 35 grams of an agent, and roll it round and flatten. Knead into a round skin that is thick in the middle and slightly thinner around the perimeter. If you stick to your hands during the operation, you can just apply a little oil to your hands.

8. Add the filling.

9. Pinch it like a bun and don't show the filling.

10. After wrapping, flatten in the palm of your hand and put it in a non-stick baking dish.

11. Fry in a hot oil pan 7.

12. Fry until golden brown on both sides.

13. Finished product of hollow sugar cake.

Then pour boiling water into the flour to mix the dough into a smooth dough, which we call "hot noodles", then wrap the filling, put it in a frying pan and fry it over medium-low heat until golden brown on all sides. The finished product is golden in color, rich in fragrance, sweet in taste and crispy in taste. Put sugar in a bowl, add a little dry flour, add black and white sesame seeds and set aside.

Or add sugar, without flour, and add black and white sesame seeds. The sugar filling made by the first type is dry and not too sweet, and the sugar filling made by the second type is relatively sweet.

There is no doubt that this is not a steamed bun, nor a ramen, nor a hand-rolled dough, the softer the hot dough, the better the fried cake will taste. In addition, I personally found that the flour is easier to absorb water when the noodles are hot, so the water is used relatively more. It is best to control the water temperature of the blanching dough at 88-95 degrees Celsius.

This water temperature is suitable for the denaturation of proteins in flour.

Coagulation, this denaturation destroys the gluten in the dough, the starch absorbs a lot of water and expands into a paste, and breaks down the simple sugars.

and disaccharides. <>

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. Add a little white sugar.

Then pour some boiling water, the water should be added little by little, not that it is difficult to do more water, we use chopsticks to stir the flour while adding water, stir the flour into a piece that adheres to each other and cover it with a layer of film, and leave it for 20 minutes.

The so-called animal fat is actually added to lard.

I don't dare to tell you if it's delicious! Now you basically can't buy authentic sugar cakes, they are all white sugar fillings, and they are not what sugar cakes should look like at all! I don't eat it. When the well-fried sugar cake is cold, there will be a layer of skin thinner than paper on the outside, a bit like tiger skin chicken feet.

The layer of tiger skin, this layer of skin is separated from the noodles inside, and it can be removed by hand, that is, this layer of skin is called puff pastry, and the key to whether the sugar cake is crispy or not is to see if it can be peeled. The color is golden, just looking at it has an appetite, there are many students lining up to buy it every day, when I was young, I ate a sugar cake, my heart can be beautiful for a day, my children also like to eat, I just fried some sugar cakes yesterday, and I will share how to make sugar cakes fluffy and crispy.

It may be that you don't have a very accurate grasp of the oil temperature when frying, so you should use high heat to quickly fix the shape.

This is because when making this sugar crust, too little water is added, and some oil is not added to it to lubricate, so the skin is very hard.

It may be that there is too much sugar or the temperature is relatively high, which makes the skin harder and difficult to bite open, which also affects the final reputation.

It's because it's been baking for too long, and I haven't mastered the heat, or maybe it's because the dough is too hard.

1. The sugar cake is very hard when fried, mainly because of the water temperature.

2. The water temperature of scalding dough is best controlled between 88 and 95. This water temperature is suitable for the denaturation and coagulation of the protein in the flour, which destroys the gluten in the dough, and the starch absorbs a lot of water and expands into a paste, and decomposes monosaccharides and disaccharides. Note:

The scalded dough is less glutinous, and the finished product is translucent.

3. If there is no tool to test the water temperature, you can pour the boiling water into the cold ceramic basin, and then use the water in the ceramic basin to scald the dough, in addition, you can also use a stainless steel pot to boil the water, wait for one minute away from the fire, and then use the water in the pot to scald the dough.

Preparation of sugar cakes.

Ingredients: 200g flour

Excipients: appropriate amount of white sugar, appropriate amount of black sesame powder.

1. Add boiling water to the flour and let the dough rise for 20 minutes.

2. Prepare the black sesame filling, and put the black sesame powder into the container.

3. Add sugar.

4. Add an appropriate amount of flour, stir well and set aside.

5. Wake up the dough and knead it into a mixture.

6. Take a piece of agent, knead it well, and make it into such a nest shape.

7. Add the black sesame filling.

8. Wrap well, close the mouth downward, and press flattened.

9. Put oil in the pot, put in the prepared sugar cake, and fry over medium heat until golden brown.

10. You can take out the oil control.

Sugar cake is a kind of flour, white sugar, brown sugar as the material of the traditional snacks, originated in Hebei, to fry and eat the best to reflect its sweet and delicious, crispy and attractive characteristics. The freshly cooked sugar cake is ellipsoidal and neatly shaped. After being placed, it is easy to become soft and collapsed, the skin is no longer crunchy, and it tastes like a flavor, and the inner layer is soft and famous for complementing the white sugar filling.

White sugar cake

Ingredients; 140 grams of glutinous rice flour.

Accessories; Yeast, half a teaspoon of powder.

Seasoning:A pinch of salad oil, 1 8 teaspoons of salt, 300 ml of water, 110 grams of sugar.

Steps:

1. Add 150ml of water to the sticky rice flour and mix it with a manual whisk until there are no powder grains; Add another 150ml of water to sugar and salt to boil and dissolve, let cool slightly, pour into the sticky rice flour slurry and mix, mix well.

2. Add 1 tablespoon of yeast powder to water.

3. Mix well, add to "Step 1" to mix, cover with plastic wrap, and ferment for 2 hours until fine bubbles appear on the surface.

4. Take a large stainless steel dish, first steam the stainless steel dish, then smear a layer of oil in the dish, pour the fermented slurry, not too thick, about 1 cm, and then put it into a steamer with boiling water, steam for 25 minutes, and then take it out.

5. After cooling, cut into pieces.

1. Prepare the ingredients.

2. Put 400 water in a pot, pour in 50 grams of sugar, turn on low heat and stir with chopsticks.

3. When the sugar melts, you can see bubbles at the bottom of the pot.

4. Then add 250 grams of flour and stir quickly with chopsticks.

5. Stir quickly over low heat until there is no dry flour and feel the dough translucent, and then dry until it is warm.

6. Take out the hot dough, smear a little oil on the cutting board, knead it into a smooth dough, and set it aside.

g brown sugar and 20g flour, mix well.

8. Knead the dough until smooth and knead it into long strips, then cut the dough into equal small pieces, take one agent, roll it into a thick middle and thin edge slices with a rolling pin, wrap a spoonful of the filling just mixed, and pinch the seal tightly with your hands.

9. Then press the seal down to form a small round cake.

10. Pour in the cooking oil from the pot, and when the oil temperature is heated to 50%, put in the wrapped sugar cake dough and fry it slowly over medium heat.

11. Then gently push with chopsticks, keep turning over, fry until golden brown on both sides, and all float up to get out of the pot.

12. Take a bite while it's hot, the crispy skin and the soft and sweet filling make them soft and hollow, and they are delicious.