How to make fried sugar cake with crispy skin and soft inside?

The skin is crispy, the inner layer is soft and glutinous sugar cake method, put the water into the pot to boil, add 300 grams of flour in batches, stir until the dough is flocculent, and form a smooth dough; Spoon flour, 8 tablespoons of sugar, a little black sesame seeds, stir well to make a sugar filling; 3.Roll the mixed dough into long strips, cut it into small pieces, press it into the shape of a nest, put in sugar, and seal the buckle in the tiger's mouth; 4.Heat the oil, the oil temperature is 6 hot, add the finished sugar cake, and fry until both sides are golden and crispy.

Just add piping hot water to the flour and stir well, then knead until the surface is smooth. Then make small dough separately, then press it into a circle and wrap it with some sugar filling. Fry in a pan until golden brown on both sides. The fried sugar cake made by this is crispy on the outside and soft on the inside.

First of all, we prepare flour, blanch the noodles with boiling water, wake up for about half an hour, wrap the bean paste filling, the oil temperature is 5 percent, put it in the oil pan when it is hot, and fry it until golden brown and ripe.

How to fry sugar cake is crispy on the outside and tender on the inside, and the steps are as follows:

Ingredients: flour, boiling water, brown sugar, cooking oil.

Tools: pots, chopsticks, spoons, basins.

1. Pour some flour into the basin, pour the freshly boiled water into the flour, pour it slowly, stir the flour into a dough, let it cool and start to mix the dough. If you want the fried cake to have a soft and glutinous texture, be sure to use boiling water and noodles. Boiling water can destroy the gluten and make the dough softer, so that the finished fried cake can be crispy on the outside and tender on the inside.

2. Add an appropriate amount of hail to the dough and use oil to start the stuffiness, start to mix the dough with your hands, and form a light source smooth and soft dough. Wrap the dough in plastic wrap and let it rise on the panel for half an hour to let the dough loosen as much as possible. Edible oil has the effect of shortening, but also increases the ductility, the finished fried cake will be more fluffy, will not burst.

3. Roll out the cooked sesame seeds with a rolling pin, add crushed peanuts, brown sugar and a little flour, and put the flour to prevent the filling of the sugar cake from flowing out after being heated. You can also directly brown sugar, but it is a little hot after frying, so you have to cool it for a while before eating.

4. After the dough is proofed, you don't need to knead it, just pull off a piece of dough, knead it in the palm of your hand, press out a small nest in the middle with your thumb, put in a spoonful of brown sugar sesame peanut filling, and then knead it again and press it into a small round cake, and the sugar cake embryo is ready.

Sugar cakes are easy to explode after being put into the pot, and in most cases, the mouth is closed tightly, and if a gap is leaked, the heat will rush out of the gap, resulting in explosion. Therefore, when closing, it should be pinched tightly, and kneaded a few more times, and then pressed into a cake after kneading the porcelain.

5. Pour an appropriate amount of oil into the pot, as long as it can cover the cake embryo, turn to medium heat after the heat is 50% hot, put in the sugar cake embryo, and do not turn it first. When fried until it floats and sets, turn it over with chopsticks, fry it until golden brown, then remove and drain the oil, and the fried cake is ready.

Summary. Hello dear, fried sugar cake crispy and soft method: 160 grams of flour, 20 grams of sugar, 290 grams of boiling water filling:

15 grams of flour and 60 grams of brown sugar mix evenly 1, flour and sugar in a large bowl mix evenly, pour boiling water, stir until there is no dry powder, and when it is not hot, smear more cooking oil on your hands, knead it into a dough 2 Roll the dough into long strips, divide it into equal portions of small dough, mix the brown sugar and flour of the filling evenly 3, take a small dough, press the flat package into the appropriate amount of filling, close the mouth round 4, the oil temperature 7 into the heat, fry the pot over low heat on both sides of the golden brown and remove the oil.

Hello dear, fried sugar cake crispy and soft method: 160 grams of flour, 20 grams of sugar, 290 grams of boiling water Filling: 15 grams of flour and 60 grams of brown sugar mix evenly 1, flour and sugar in a large bowl and mix evenly, pour boiling water, stir until there is no dry powder, and when it is not hot, smear more cooking oil with your hands, knead into a dough 2 Roll the dough into long strips, divide it into equal portions of small dough, mix the brown sugar and flour of the filling evenly 3, take a small dough, press the flat package into the appropriate amount of filling, close the mouth and roll round 4, the oil temperature 7 into heat, Fry on low heat until golden brown on both sides, remove the oil.

Method 2: 250 grams of plain flour, 25 grams of edible oil, 25 grams of sugar, 450 grams of water, and prepare another 30 grams of ordinary flour and brown sugar Production steps: Step 1:

Add the water, cooking oil, and sugar to the pot. Bring to a complete boil, then reduce the heat. Slowly pour 250 grams of flour into the pot, stir with a rolling pin, stir until there is no dry powder, and the dough can be lifted directly to turn off the heat, and finally put the dough on the cutting board and spread it, let it cool and set aside Step 2:

Add another 20 grams of flour to the dough. Use the technique of grabbing or kicking to fully grasp the flour and form it into a ball for later use Step 3: Make sugar filling.

Add the remaining 10 grams of flour to the brown sugar and stir wellStep 4: Roll the dough into strips and knead it into about 50 grams. Directly in the palm of the whole pit, put the sugar filling, wrap it with the method of tightening the tiger's mouth, and then pull off the "little tail", make it into a cake and then press it thin.

Finally, cover with plastic wrap to prevent the wind from drying the dough Step 5: Heat the pot and then add cooking oil, the oil temperature can not be too high, try it with chopsticks When there are small bubbles, put a grate into the pot to prevent it from sticking to the bottom of the pan (it can also be omitted when you don't need it), and then put in the finished cake, turn it over after it is set (you must turn it over more during the frying process), fry it until both sides of the cake are golden brown, and drain the oil to put it on the plate!

Sugar cake ingredients: 160 grams of flour, 25 grams of caster sugar, 300 grams of water banquet Filling materials: 20 grams of flour, 80 grams of sugar 2, pour water and sugar into the pot and boil until boiling, pour into the flour, and stir vigorously with chopsticks in one direction until there is no dry flour.

3. Let it cool, apply some oil on your hands, knead it into a smooth dough, put the flour and sugar used in the filling into a clean bowl, mix well and set aside. 4. Divide the dough into 12 equal parts, take a small dough and knead it round, flatten it, put in a spoonful of mixed powdered sugar filling, seal it for reunion, and gently press it flat with the palm of your hand. 5. Heat the oil pan until it is 70% hot, put it in one by one, fry it until golden brown and remove it.

Dear, this crispy and soft fried sugar cake is ready! You can follow the steps to try it out!

The secret of fried sugar cake is the recipe, the method of frying it, and the heat, and the specific operation is as follows:

Ingredients: All-purpose flour.

180 grams; 300 grams of water; 30 grams of sugar.

Excipients: 10 grams of sugar osmanthus; Cooked glutinous rice flour.

15 grams; Sugar.

60 grams. The specific steps are as follows:

1.Put 30 grams of sugar and 300 grams of water into the pot.

2.Boil the syrup and boil the syrup until the total amount is only 300 grams.

3.Immediately pour the boiling syrup into the flour and stir as you pour until there is no dry powder.

4.Let it dry until it is slightly warm, and knead the dough smoothly with oil on your hands. Oil on your hands will not stick to the dough, and there is some oil in the dough, and the skin will be crispy when fried.

5.Divide the dough into 30 grams.

6.Sugar osmanthus take out the osmanthus, bring as little sugar juice as possible, and put it in a bowl with white sugar and cooked glutinous rice flour. Without cooked glutinous rice flour, cooked flour can be substituted.

7.Stir well to get the sugar filling.

8.Flatten the dough and wrap it in the osmanthus sugar filling.

9.It can be wrapped into a flat round type or a dumpling type.

10.Heat the oil at 5 levels and fry in the pan. Fry on medium heat, don't be in a hurry to flip and let it float on its own.

11.After floating, turn over and fry until golden brown on both sides.

12.The sugar cake with a crispy skin and a soft and sweet osmanthus flavor on the inside is ready, and you can eat it while it is hot.

Sugar cake fried crispy and soft authentic method:

1. Prepare an appropriate amount of flour, make hot noodles first, boil a pot of hot water, the kind that has just left the fire, stir with chopsticks while pouring, and stir until there is no dry powder, all become dough, the softer the dough, the more delicious the fried sugar cake, and wait for a little warm, start to mix the noodles.

2. Sprinkle some dry powder on the board, apply a layer of cooking oil with both hands to prevent sticking, pour out the dough, start kneading and dough, knead all the excess dry powder into the dough, and knead it into a smooth dough.

3. When kneading the dough, be sure to add a handful of dry flour, the first is to prevent adhesion, and the second is to increase the crispiness of the dough, which is also the key point of the crispy hollow, under normal circumstances, 150 grams of flour need 290 grams of water.

4. Knead the dough, cover it with a layer of plastic wrap, seal it tightly, let it rest quietly for a while, the dough relaxes, and the hot dough also needs to wake up, about 30 minutes.

5. Next, make a brown sugar filling, scoop in a spoonful of flour, two spoons of brown sugar, stir well, and add an appropriate amount of crushed peanuts, black sesame, white sesame, etc. according to personal taste.

6. When the time to wake up, take out the flour, divide it into small flour, knead it round and press it flat, the middle is thick and thin around a nest, when operating, the hands should be oiled, easy to operate, not easy to dip the sauce, scoop into the filling, tighten it with the tiger's mouth, and pull off the tip of the noodles at the mouth.

7. Tighten the raw embryo after tightening, handle the closure well, and then press it into a small cake, it should be noted here that if it is a fried crack, it must be the reason for the closure, it must be carefully handled, slowly group for a while, the tiger's mouth rotates and tightens, so that it is not easy to crack, and the process of frying is not afraid of splashing oil.

8. Heat the oil in the pot, and when the oil temperature is hot, you can fry it in the pan, how to judge the oil temperature? You can insert the chopsticks into the bottom of the pot, and there are dense bubbles around it, which means that you can fry it, fry it slowly over medium-low heat, and after it is slightly set, remember to turn it several times to keep the heat even, and so that all of it floats up and becomes golden in color, and you can control the oil and take it out.

9. The sugar cake fried in this way, even if the skin is cold, it is crispy, and then eat it after it is warm, the color is golden, fresh and delicious, the sugar filling is just right, it is not flowing and not hot, it is sweet and fragrant, and it is crispy and hollow.

The key point of fried sugar cake is that it is crispy and soft, and the noodles must be mixed with freshly boiled water, and not enough water at once, but to add it little by little and at the same time use slippery chopsticks to stir constantly, add hot water to feel OK, apply cooking oil on your hands to knead the dough into a smooth dough, and then cover it with a fresh-keeping bend to let the auspicious film and let it sit for 30 minutes.

When kneading the dough by hand, don't wait until it's cold before kneading, but bury it while it's hot, and start kneading it as soon as you add hot water.

The oil temperature must be controlled when frying in the pot, and when the sugar cake slowly floats to the surface, it needs to be turned over and fried to ensure that it is heated evenly.