Fried sugar cake is very popular with children in life, so how to make fried sugar cake not explode?

Although fried sugar cake is a traditional snack in Shanghai, people in our place also like it. Deep-fried sugar cakes are made with white flour, glutinous rice noodles, and yellow rice noodles. Noodles made with glutinous rice noodles and yellow rice noodles are fermented, that is, the noodles are fermented with hot water and noodles with old fermented fermented seeds or yeast powder.

If you use old fermented rice and noodles to steam steamed buns, the dough should be neutralized with alkaline water to neutralize the acidity.

Blanch the dough in hot water, mix the dough and coat with cooking oil. Then cover with plastic wrap and put it in a warm place for shampooing, there is oil to increase the lubrication effect, the surface is smooth and easy to stratify, put it in the oil pan to fry clearly, it will bubble up, and it does not leave sugar, just like a little fat man, take a bite full of fragrance. The reason why many people's fried sugar cakes are not bubbling is because they are used the wrong way to mix the noodles, and it is wrong to use warm or cold water for water, and we should use hot water to scald the noodles, so that the scalded noodles will be softer and glutinous.

Fried sugar cake can use white flour, you can also use glutinous rice flour, glutinous rice flour fried out of our side is also called hemp ball, are particularly delicious, the skin is crispy, the inside is sweet and soft glutinous, it looks golden in color, it tastes even more delicious, my family basically has to eat once a week, super delicious. When frying sugar cakes, the oil temperature should be hot for three or four years, and the oil temperature should not be too high, otherwise it will be easy to crack; The whole process is on low heat, fry for a while, and fry until the surface is golden and set, which can prevent the sugar cake from collapsing.

When it reaches the boiling point, bubbles will be generated, which will rise out with the vapor, producing a force, and the rice cake will be affected by the force when it comes into contact with it, and when the force acting on the rice cake is greater than the gravity of the rice cake, the rice cake will be washed out, that is, blown up. Especially if the rice cake is small, it is easy to fry and let the dough wake up, you can make a filling, add an appropriate amount of brown sugar to cooked white sesame seeds and flour and stir evenly, and put white sesame seeds mainly to taste more fragrant. When frying sugar cakes, the oil temperature should be 30-40, and the oil temperature should not be too high, otherwise it will be easy to crack; The whole process is on low heat and fried for a while until the surface is golden brown and shaped to prevent the sugar cake from collapsing.

The fried sugar cake must be scalded with boiling water, and when the water is poured into the flour, it must be stirred while pouring, and when the flour makes a noise, it will be fine. Moreover, it is necessary to control the oil temperature during the frying process, so as to effectively avoid the situation of the sugar cake exploding.

Blanch the noodles with boiling water, and don't put the oil in the pan too high, so that it won't burst.

When making this delicacy, the choice of flour is particularly important, be sure to use low-gluten flour, which is relatively sticky.

When frying, you must pay attention to the control of oil temperature, do not have air in the fried sugar cake, and pay attention to the skills and details of fried sugar cake.

My little trick:

1.Put the flour in a basin, stir it with chopsticks, pour in boiling water, and form a moderately soft and hard noodle, I feel that the softer the better, as long as the dough can be picked up by hand to facilitate the filling in the back, try to be as soft as possible. Cover with a damp cloth and let the dough rise for more than 10 minutes, then use your hands and evenly, if it is too sticky, your hands can stick some oil properly.

2.When the dough rises, you can make a filling, add an appropriate amount of brown sugar to cooked white sesame seeds and flour and stir evenly, and put white sesame seeds mainly to taste more fragrant. You can also leave it alone.

3.Take out a piece of dough, roll it into long strips, and divide it into small squeezes.

4.Take a small dose of dough and roll it out, put in an appropriate amount of filling, wrap it like a bun, dip it in a little oil, and pat it flat in the palm of your hand.

5.Knead the sugar cake blank and fry it in a hot oil pan until golden brown and crispy.

Boil the noodles with boiling water when frying the sugar cake and noodles, and then stir vigorously with chopsticks in one direction until there is no dry flour (pay attention to safety and be careful when pouring boiling water), when the scalded noodles are not hot, apply more oil to your hands, and knead the noodles into a smooth dough for later use. Put the flour and sugar into a bowl and stir it for later use, the rest is to put the ingredients according to the way you usually make sugar cakes, seal and then gently press with the palm of your hand, burn the oil in the oil pan, raise the oil temperature to about 140, and then gradually put it in.

Precautions: Pay attention to safety when scalding noodles, and pay attention to prevent oil splashing when putting in the sugar cake.

The hot noodles are very sticky, so you need to apply oil to your hands, but don't touch too much oil at the sealing place, otherwise you won't be able to seal the mouth.

Hot noodles need to be stirred a few more times to be delicious.

Flour is added to the filling so that the soup does not flow when eating, and so that the sugar does not melt when the sugar cake is fried.

If the seal is not tight, the filling will flow out and form black when it is fried.

If the oil temperature is too high, the outside will be mushy, and the inside will not be cooked.

Hope it helps.

Be careful not to get wet, it needs to be clean on the utensils and chopsticks, and there can be no water, otherwise this situation will occur, and there can be no other foreign objects.

While stirring with chopsticks, pour in boiling water, and into a soft and hard noodles, when frying sugar cakes and noodles boiling boiling water to scald noodles, and then use chopsticks to stir vigorously in one direction until there is no dry flour, the oil temperature rises to about 140, and then gradually put in, pay attention to things, put a few less at a time, to prevent sticking, gently shake the oil pan, wait for the sugar cake to expand by heating, and pay attention to turning it over when it floats.

Preface: The sugar cake is very sweet and delicious, crispy on the outside and soft on the inside, many people will buy fried sugar cake when they eat breakfast, and the fried sugar cake outside is very delicious, and it is not easy to crack. But when I make sugar cakes at home, it is very easy to crack when I get out of the oil pan, and this problem also bothers many people.

When the sugar cake is exploded, it will not only affect the appearance, but also the sugar in the sugar cake will flow out, which will also cause danger, because the dough with high sugar is hot, and if the proportion is not right, it is very easy to explode after being put into the oil pan. In fact, when you want to make sugar cakes, the choice of flour that does not burst is very important. Be sure to choose low-gluten flour, we all know that the flour on the market is divided into three types: high-gluten flour, low-gluten flour and all-purpose flour, high-gluten flour will have a lot of viscosity, and the viscosity of all-purpose flour is also relatively high.

Then be sure to control the oil temperature when frying the sugar cake, as long as you master these skills, the fried sugar cake will be golden and crispy. Sugar cake is a traditional special food, the round sugar cake is very fine on the outside, and the elderly and children are very fond of eating, the skin of the sugar cake is very crispy, but the inside is very weak. When making flour, be sure to pour boiling water into the flour, stirring while pouring, so as to avoid the occurrence of gnocchi, rapid stirring will not make the dry powder into lumps, and then let it cool to live into dough, because it is made of hot noodles made with boiling water, so it will be softer, and there will be stretching force.

When frying sugar cakes, the temperature must not be too high, and when it is hot at 5, you can put the sugar cakes, and you must choose to fry them over low heat throughout the whole process, so that it will not be easy to crack when lying high. Because there is white sugar sandwiched between the sugar high, it must be pinched tightly when sealing to avoid the sugar being exposed. As long as you master the skill of oil mildness and dough, the fried sugar will be sweet and delicious.

The best solution is to coat it with some starch, or you can also choose some flour, so that it is not easy to explode when making it.

I think if you want to solve this problem, you should definitely fry it in warm oil the next time you fry the sugar cake, because doing so will avoid this problem.

You can make the sugar cake a little tighter when making it, so that when you fry it, it won't explode.

It may not be pinched tightly when packing, but you can put a little water on the seal when packing, so that it will not cause such a phenomenon.

Spread out the blanched dough to cool, add a little baking powder, and then knead the blanched dough into a ball, kneading as smooth and delicate as possible. The softer the dough, the better. The noodles must be soft, half of the noodles are hot, half of the noodles are not hot, the oil temperature should be high when frying, smoke and turn off the fire, start to put in the sugar cake, turn yellow and wait and then fish.

<> prepare a bowl of ordinary flour, a bowl of half water to boil, pour the flour into the water, stir until the water is completely absorbed, there is no dry flour, put it on the board to cool, add oil, knead the dough, and then add dry flour in batches, don't add too much at a time, knead the dough again, feel the ratio of soft and hard glutinous rice flour and sticky rice flour is 7:3, add water to form a ball, and then knead into an embryo of uniform size, and then prepare a bowl of brown sugar water, put a little more oil in the pot and then put a piece of sugar water in it, put a piece of ginger slices can float up and you can fry, Put them in one by one.

Grease the board, put the awakened noodles on the board and roll them into long strips, cut them into evenly sized dough agents, knead the dough agent round and flatten, put the filling, seal it like a bun and then arrange it into the shape of a sugar cake. The oil temperature is too low or too high, the oil temperature is put on the oil by hand, you can feel the heat, but it is not hot, you can put it in the pot and not turn it over, you can gently shake the cake to avoid sticking to the pan, and you can turn it over after the bottom is fixed.

Put flour when sealing, and fry sugar cakes, and blanch them with boiling water when they live flour. Fried sugar cake is one of the special snacks of my big Heze, with the skin is crispy and crumbs, the inner layer is soft, the white sugar filling is sweet and melts in the mouth and is known for the fried oil cake must first control the oil temperature, the oil temperature should not be too high to control the heat in fifty percent of the best, in the frying process often use a colander to cool down, and then put it in the pot to continue frying, fried until both sides are golden can be fished out, you say that the oil temperature is too high to cause boiling water to scald the noodles on it, the key point is that the glutinous rice noodles fried out of the sugar cake is very delicious, you can use black sesame seeds, Stuffing with crushed peanuts and sugar.

Directly put white sugar or brown sugar into the noodles, blanch the noodles with boiling water, and stir while pouring water, which seems to be about the same, not too thin, not too hard; And then below, for a while, boil the pan and put oil, divide the mixed noodles into several parts, pat them into small cakes, and throw them into the oil pan to fry.

The oil should be heated over low heat, not too hot, and it is best to choose a low temperature for frying sugar cakes. So that it doesn't explode.

When making fried sugar cakes at home, they will always bloom, so when making fried sugar cakes, when mixing noodles, glutinous rice flour can be mixed with some white noodles, don't just use glutinous rice flour, so the effect will be better.