Why does the fried cake crack when it is fried, and why does it break when the fried cake is fried?

The reason why the fried cake cracks as soon as it is fried may be because the batter is in the wrong state. If the batter is too dry and lacks moisture, the fried cake will crack easily; If the batter contains too much water, a lot of steam will be generated during the frying process, which will also easily cause the fried cake to crack. In addition, the control of the oil temperature and the time of frying are also critical.

If the oil temperature is too hot, the fried cake will be heated violently, forming a large amount of steam, causing the fried cake to crack; And if the oil temperature is not high enough, the fried cake may not be cooked adequately, and the skin on the surface may become hard and crispy. Frying for too long can also cause steam inside the batter to accumulate on top of the cake, causing the cake to break through the middle.

When making fried cakes, you need to control the humidity of the batter, the oil temperature, and the frying time. Generally speaking, mixing the batter with the right amount of water and fat to make a soft dough and then putting it in an oil pan to fry it can avoid the problem of cracking the fried cake. In addition, during the frying process, care should be taken to control the oil temperature and avoid being too high or too low.

The frying time should also be in moderation and avoid being too long or too short.

When you make fried cakes, there will be a certain amount of air in them, and they are easy to burst when they are fried. As far as I know, there are two ways to prevent it: one is that the oil temperature should be lower, roughly around 6 percent; The second is (the most effective) to prick a few small eyes with a thin toothpick in advance, and that's it.

In addition, when frying cakes, if you "knock" them one by one with the tip of a spatula, it also works, and although some of them will crack, they will not form too much bursting. When I fried the Lantern Festival, I used this method.

Summary. Hello dear, about the question of why it crumbles when frying fried cakes:

1.Hot noodles problem.

The hot noodles are not kneaded evenly and are mixed with raw noodles, so that large bubbles will protrude on the surface. When scalding the dough, if the operation is wrong, put more or less water, do not add dry flour or water halfway, because at this time, the water will not be combined with the noodles, the hot noodles are to completely block the gluten of the flour, and the fried sugar cake will not become hard even if it is cold.

2.Flour problems.

Flour should be made with low-gluten flour or all-purpose flour, and do not choose high-gluten flour, because if it is fried with high-gluten flour, it will be particularly easy to burst, and it will burst in serious cases. So remember never to use bread flour.

3.Stuffing and stuffing issues.

If the sugar filling is not wrapped properly, it will bulge and crack when it is fried in the oil pan. When wrapping the filling, first take a small dough and press it flat, pinch out a round cake, and then put in a spoonful of mixed powdered sugar filling, wrap the tiger's mouth and slowly turn the mouth, and then pinch off the excess small agent head at the sealing place by hand, and finally press the dough into a small cake shape, don't press it too thin, it is easy to leak sugar. There is also a little bit of sugar filling can not contain water, there is water in the sugar cake, and when the oil meets water after the pot, there will also be a bulge cracking.

Why does the fried cake break apart when it is fried?

Hello, it is a pleasure to serve you, I have received your question, I am sorting out the answer for you, it takes time to type, please be patient for a while, and answer it for you immediately!

Hello dear, about the question of why it breaks when frying fried cakes:1Hot noodles problemThe hot noodles are not kneaded evenly and are mixed with raw noodles, so that the surface will protrude large bubbles.

When scalding the dough, if the operation is wrong, put more or less water, do not add dry flour or water halfway, because at this time, the water will not be combined with the noodles, the hot noodles are to completely block the gluten of the flour, and the fried sugar cake will not become hard even if it is cold. 2.Flour problem: Flour should use low-gluten flour or all-purpose flour, never choose high-gluten flour, if it is fried with high-gluten flour, it will be particularly easy to burst, and it will burst in serious cases.

So remember never to use bread flour. 3.Stuffing and filling problemsWhen the sugar filling is not wrapped properly, it will bulge and crack when it is fried in the oil pan.

When wrapping the filling, first take a small dough and press it flat, pinch out a round cake, and then put in a spoonful of mixed powdered sugar filling, wrap the tiger's mouth and slowly turn the mouth, and then pinch off the excess small agent head at the sealing place by hand, and finally press the dough into a small cake shape, don't press it too thin, it is easy to leak sugar. There is also a little bit of sugar filling can not contain water, there is water in the sugar cake, and when the oil meets water after the pot, there will also be a bulge cracking.

Summary. In my opinion, the reason why fried sugar cake will be fried and flowered may be that the temperature of the oil is too high, its method is very simple, when we put the flour, baking powder, and sugar in the flour, add water and form a smooth dough, wait until the dough becomes larger, take it out, knead it a few times and cut it into small pieces, make it into a sugar cake and fry it in the pot.

In my opinion, the reason why fried sugar cake will be fried and flowered may be that the temperature of the oil is too high, and its method of making potato shirts is very simple, when we put flour, baking powder, and sugar in the flour, add water and make a smooth dough, and wait until the dough becomes bigger to take it out, knead it a few times and cut it into small pieces, make it into a few sugar cakes and fry them in the pot.

When frying the oil cake, the oil cake ** may be because the temperature of the oil is relatively high, which may lead to the oil cake ** in the process of frying, and the age of the finger can be teased because of the moisture in the oil cake **. The fire is too urgent, the outer layer is too dry, the inside is heated, and the gas expands and bursts when heated, and the fried cake bursts because the oil temperature is too high when it is put into the pot, so the heat must be controlled. Deep-fried cakes, when cooked, will contain a certain amount of air in them.

Will it be better if you try it, fry it over low heat, and use small at first. Wait a while before firing the medium heat so it doesn't explode.

The following summarizes the key points of a few fried sugar cakes 1, be sure to wrap one next, avoid air drying, fry slowly over medium-low heat, and let it roll in the pan when frying Danaru. 2. The batter must be completely gelatinized to avoid raw gnocchi in the middle, which is easy to crack when fried. 3. The gelatinized batter must be cooled thoroughly, so that a small amount of dry flour will be added to play a crispy role, otherwise it will be meaningless to add flour, but it will destroy the gelatinized tissue.

4. Don't easily replace the sugar filling with other fillings, and the amount should be appropriately larger when clearing the bag. 5. The diameter of the cake is basically the diameter of your sphere, so press the cake as thin as possible so that you can fry a large and hollow fried cake. 6. If there is no kitchen scale, you can refer to the proportion, one bowl of flour, one bowl and a half of water.

When frying the oil cake, the oil cake ** may be because the temperature of the oil is relatively high, which may lead to the oil cake ** during the frying process, and it may also be because of the moisture in the oil cake **. When frying the oil cake, it is necessary to control the oil temperature, so that the oil cake can be reduced**.

Fried oil cake is a snack in Shanxi, Shaanxi, Yanqing, Beijing, also known as rice cake, jujube cake, this food is refined from jujube, after frying vegetable oil, the taste is sweet and delicious.

The method of frying oil cake is not very difficult. First of all, put the noodles of the oil cake in the basin, slowly pour water into it, and then knead the noodles vigorously, pay attention to use some strength, so that the steamed oil cake is not gluten, it is recommended to make the noodles of the oil cake harder, and into a small piece.

Start steaming the oil cake and put a layer of cage cloth on it, then this will prevent the cake dough from falling through the small hole in the cage drawer into the water, and then sprinkle the mixed cake dough into the cage drawer layer by layer.

After steaming the cake, knead the cake with your hands, if the temperature of the steamed cake is relatively high, you can put more cold water at this time to prevent burns.

Prepare the bean paste, put these fillings in the cake, wrap it, and start frying the oil cake. When frying oil cakes, pay attention to the temperature of the oil should not be too high, and the oil should not be too small.

The fried cake bursts because the oil temperature is too high when it is put into the pan, so the heat should be controlled.

When making the fried cake, it will contain a certain amount of air, and it is easy to burst when fried.

Xiankai fried cake is a traditional specialty cake in Northeast China, Taiyuan, Datong, Hebei, Zhangjiakou, Hebei and Fengzhen, Inner Mongolia. Fried cake is more particular, the fried cake has the characteristics of small, thin skin, and many patterns, and its flower samples are divided into three kinds of bean filling, sugar filling, and vegetable filling.

Because the oil temperature is too high when you put it in the fried cake, here's how to do it

Ingredients: 500 grams of yellow rice noodles, 300 grams of warm water, appropriate amount of sesame oil oranges, 300 grams of red bean paste for pants.

Production steps: 1. Add warm water to the yellow rice noodles and stir them into granules with chopsticks, and add the warm water little by little.

2. Spread a non-stick cloth or oil paper in the steamer and steam it over high heat for 25 minutes.

3. After steaming, take advantage of tropical gloves dipped in cold water and start kneading, about 10 minutes or so, until it is kneaded into a smooth dough. It's best to wear gloves all the time, or they won't be sticky.

4. Divide the kneaded cake into 50 grams, put the bean paste into the bread, and put the bean paste into a 15-gram formula, about 20 pieces.

5. Kneaded into this pointed shape, which can be kneaded into a round or flat at will.

6. Heat the oil to about 160 degrees and start frying.

7. Fry until both sides are golden and hard, and you're done.

Cakes will burst open when they are fried, and there are several reasons for this.

1. When the fried cake is put into the pot, the oil temperature is too high, which causes the fried cake to heat up quickly, and the air contained in it is fried directly.

Solution, when the pot is cooked, the oil temperature is 4 into heat.

2. The filling of the bridge pants pan is too soft, there is air in it, or there is too much moisture. It expands by heat and finally explodes.

The solution is to make the stuffing slightly dryer.

3. When wrapping the fried cake, it is not pinched tightly, and there are holes when it is full. It expands by heat and finally explodes.

Solution, when wrapping the fried cake, don't wrap it too big, too thick, and feel uneasy, before putting it into the oil pan, use a toothpick to prick some small holes for the fried cake to facilitate exhaust.

The preparation of fried cakes is as follows.

Ingredients: 300 grams of glutinous rice flour, 150 grams of bean paste filling, 5 grams of yeast, 1 gram of baking powder, 15 grams of cooking oil, 250 grams of warm water.

1. And noodles. Add yeast baking powder and warm water to the glutinous rice flour, stir until there is no dry powder, add cooking oil, knead the dough to a delicate state, and let the dough rise for more than 30 minutes.

2. Plate stuffing. The bean paste filling is sticky with some dry glutinous rice flour(This is convenient and non-sticky)., roll into long strips, cut into n equal portions, and knead into bean paste balls for later use.

3. Take 50 grams of glutinous rice noodles after proofing, rub them round, press them flat, fill them with bean paste balls, close them with [Tiger Mouth Closing Method], and rub them for a while(Ensure that the old mouth is completely sealed and does not crack).After that, press into a flatbread shape.

4. Put the bread in the breadcrumbs and stick the breadcrumbs on both sides. Prepare the dough and let it rise for 10 minutes.

5. Heat the oil from the pan, medium heat, oil temperature 4, put in the fried cake, fry one side until golden brown, and fry the other side on the flip. Fry until golden brown on both sides.

<>6, remove from the pan, control the oil, and arrange.

Tips.

Fried cake is a snack in Tianjin, and some places don't even care about the shape of the cake blank, just knead it casually, which is very casual.

The Tianjin version of the fried cake is a blend of ordinary edible oil + peanut oil + sesame oil. In this way, the fried cake is more fragrant.

The fried cake is made over medium-low heat throughout the process, and it does not need to be heated over high heat to prevent it from bursting.

The oil temperature is high, the fried cake is heated inside, and the surgical crispy will naturally crack, so it will.

1. The fire is too urgent, the outer layer is too dry, the inside is heated, and the gas expands and explodes when heated;

2. Put the steamer on the steamer with boiling water, put a layer of cage cloth to prevent the cake noodles from falling into the water from the small hole in the cage drawer, and then sprinkle the reconciled cake noodles into the cage drawer layer by layer;

3. After the cake noodles are placed in the cage drawer, you can cover the pot and steam it for about 20 minutes. It should be noted that the fire must be turned on, so that the steamed cake will be cooked thoroughly, otherwise it will be easy to get caught and not delicious;

4. When the cake is steamed, there is a very important step to make a fist with both hands to make the cake. The temperature of the freshly steamed cake is very high, and your hands must be dipped in some cold water to prevent burns;

5. Prepare the bean paste, the bean paste is made of red beans like spring, put the red beans in an iron pot and boil, add some sugar to it, and then stir evenly, after the bean paste is ready. Wrap the bean paste in the cake and fry it in a pan;

6. Put the iron pot on the fire and heat it, pour in about 500 grams of cooking oil, and when the oil is cooked thoroughly, you can put the pinched cake into the pot and fry it.