Is it difficult to make fried glutinous rice sugar cake in the north? Is the method of hemp ball the

Put the flour in a basin and stir with chopsticks while pouring in the boiling water. I think the softer it is, the better it tastes. As long as the dough can be picked up by hand, it's easy to put the filling in the back.

Try to be gentle. Ha, cover the dough with a damp cloth and let the dough rise for more than 10 minutes. Then stir well with your hands.

If it's too sticky, stick some oil appropriately.

When the dough wakes up, you can make the filling. Add some brown sugar, cooked white sesame seeds and flour and stir well. White sesame seeds are mainly for a more fragrant taste.

You can keep it. Take out a piece of dough, roll it into long strips, divide it into several small squeezed pieces, roll out a small dose of dough, put in the appropriate amount of filling, wrap it like a bun, dip it in a little oil, pat it with the palm of your hand, pinch the blank space of the sugar cake, put it in a hot oil pan, and fry until golden brown and crispy.

Add an appropriate amount of water to the steamer and bring to a boil over high heat. Once the steamer is filled with gas, place the pan with the batter in the steamer basket to steam. The steaming time is about 15 to 20 minutes.

Take out the steamed glutinous rice cake and cover with plastic wrap. Once cooled, place it in the refrigerator for about an hour.

Glutinous rice cake is a soft and glutinous sweet. First of all, put the glutinous rice flour, glutinous rice flour and baking powder into a basin, mix well, boil water in a pot, add brown sugar until melted, pour the brown sugar water into the rice flour, stir until smooth and particle-free, apply oil in the container, pour the rice cereal into the container, let it stand for 20 minutes, put it in a steamer, steam it at high temperature for 30 minutes, take it out after steaming, sprinkle with cooked sesame seeds, cool it and cut it into pieces.

Fried cakes and sesame balls should be placed in a pan with cool oil. They can be put in a pot without burning. They should be heated gradually.

When the fried cake and sesame balls start to surface with oil, they can be fried until they change color. If the oil temperature is not well controlled, it is easy to burst and burn people. When frying, we must pay attention to the points and safety.

It is safer to use this leavened dough for fried cakes and sesame balls. It swells and doesn't break. Dead noodles are the most likely to burst, and they are not good to eat cold.

Brush the oil on the blackboard again, place it on top, dip the oil with your hands, and squeeze the noodles into thin slices. Be careful not to squeeze out the sugar cake filling. Cooking oil can make fried sugar cakes crispy.

All the noodles are squeezed out like this, and then we start frying the sugar cake. When the cooking oil in the pan is 40% hot, add the sugar. Place the cakes one by one on the side of the pan, quickly preheat the sugar cakes, shake the pan and continue to use.

Gently turn the spoon, which will not only prevent the cake from sticking to the bottom of the pan, but also heat the cake evenly and fry it on low heat for three minutes.

The most important thing is to make sugar cakes with cake flour and cake flour. When fried, the candy cake will act like a bomb**. After three minutes, all the candy cakes floated up, golden brown and crispy on both sides.

You can use kitchen toilet paper to control the oil. Place the oil control sugar cake on a plate and serve. A simple and delicious fried sugar cake is ready.

The method of fried glutinous rice sugar cake in the north is not very difficult, and the method of hemp ball is almost the same as the method of this fried glutinous rice sugar cake.

The way to make this dessert is not particularly difficult. The production method of Malatang is similar to that of glutinous rice cake, but the ingredients are different.

It's not difficult, these two methods are completely different, and making glutinous rice candy cake will be a little easier than the hemp ball method.

Glutinous rice flour is used to make fried sugar cakes, and boiling water is used to make the noodles softer. Let's take a look at the steps.

Steps]: 200 grams of glutinous rice flour, 20 grams of black sesame seeds, 30 grams of flour, and 20 grams of cooking oil. 40 grams of sugar.

Steps: 1. Pour 200 grams of glutinous rice flour into a basin for later use.

Melt 300 grams of sugar with water, then put it on the stove and bring it to a boil over high heat.

3. Pour the boiling sugar water into 200 grams of glutinous rice flour while it is hot.

4. Stir with chopsticks until there is no dry powder, and then put it in a basin and let it stand at room temperature.

5. Put 20 grams of black sesame seeds into a food processor and crush them, add 20 grams of sugar and stir well to make a sugar filling.

6. Wipe a layer of cooking oil on the board to prevent sticking, then put the cooled glutinous rice dough on the board and flatten it, sprinkle 30 grams of flour and 20 grams of cooking oil, and knead it into the glutinous rice ball, so that it will not stick to your hands after kneading.

7. Divide the kneaned glutinous rice dough into dough of equal size.

8. Take a dough and press it into a small cake with your hands, and scoop a spoonful of black sesame stool to accompany the sugar filling.

9. Wrap the sugar filling in your own accustomed method, and then knead it round and press it into a small cake.

10. Pour more cooking oil into the pot, and when the temperature of the jujube mold is 6 hot, put the sugar cake into the pot and fry it slowly over medium-low heat.

11. After frying and shaping, turn it over and fry it, and turn it over several times.

Glutinous rice flour can be fried in sugar cakes.

Introduction to glutinous rice flourGlutinous rice flour is soaked in glutinous rice overnight, beaten into slurry water by water mill, hung in a cloth bag for a night, when the water droplets are dry, the wet glutinous rice flour is broken and dried to be the finished glutinous rice flour, of course, you can also buy ready-made in the supermarket. It can be used to make foods such as gnocchi and household snacks, and is known for its unique flavor. It can be divided into two types: water-milled glutinous rice flour and cooked glutinous rice flour.

Introduction to sugar cakesSugar 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.

Appropriate amount of flour as the main ingredient.

Seasoning salad oil.

Sugar to taste. Brown sugar to taste.

Appropriate amount of white sesame seeds.

To prepare the sugar cake in moderation.

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.

2.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.

3.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.

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

5.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.

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

Fried sugar cakes make the skin crispy on the outside and soft on the inside.

The main ingredient is glutinous rice and grind it into flour 200g

Appropriate amount of excipient oil, 300g of boiling water, 10ml of salad oil, 90g of sugar, 3g of baking powder Step 1Prepare all the ingredients.

Add 15 grams of flour to the sugar and mix well to become the filling for later use.

3.Take a large basin, add 300g of water and 10ml of salad oil, bring to a boil, turn off the heat.

4.Slowly add 200 grams of flour to the boiling water.

5.Add and stir until the dough does not stick to your hands, and turn off the heat.

6.After the blanched dough is removed, it is slightly cool, and a little baking powder is added to knead into a smooth dough.

7.The dough is divided into small dough of about 50 grams and rolled into rounds.

8.Flatten one portion of dough and wrap it in a spoonful of sugar.

9.The seal is pinched tightly and rounded.

10.Press flat with the seal facing down to form a small cake.

11.Brush the bottom of the plate with oil and put in the sugar cake green blank, and brush some oil on the top.

12.Cover with plastic wrap and let stand for 30 minutes.

13.Heat the oil in the pan for 5 minutes, and put in the sugar cake and green blank.

14.Fry slowly over medium heat.

15.The crust of the sugar cake is golden brown and can be removed.

Fried cake is a kind of food that many people like to eat, and it is also very popular in many parts of our country, but many of us make fried cakes at home not only not empty, but the skin is not crispy at all but very hard, in fact, this may be the process of making fried cakes These two points have not been mastered well, we all know that fried cakes are made of glutinous rice flour, but there are still two things to add to it to make it crispy on the outside and soft and glutinous on the inside, let's take a look today.

When we make fried cakes, we need to prepare glutinous rice flour, old pumpkin, desiccated coconut, sugar and breadcrumbs, peel and cut into thin slices after preparing the old pumpkin, put it in a bowl and steam it on the fire, and then put the old pumpkin into a food processor while it is hot, add an appropriate amount of sugar to puree, so that the pumpkin will taste sweeter, and the fried cake made by adding glutinous rice flour is also more nutritious and has a better taste.

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Then wait until the old pumpkin is cooled a little, we can add glutinous rice flour to the pumpkin puree in small quantities and many times, and wait until the glutinous rice flour and pumpkin puree are kneaded into a smooth dough, and then put aside to stand for a few minutes. Then we prepare some desiccated coconut and white sugar, according to the ratio of 1:1, and then prepare the pumpkin dough and press it into a cake shape to wrap it in the coconut, and put the sugar filling in the middle to press it into a cake shape.

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After all the pumpkin pie is done, you can start the oil pan, add enough cooking oil to the pot, after the oil is heated to 5 percent, go into the fried cake that has been prepared in advance to fry, ensure that both sides are fried until golden, and after puffing up, you can take it out and put it aside to control the oil and let it cool, so that the fried cake can be eaten, the skin is crispy, the inside is sweet and soft and glutinous, and there is a pumpkin and coconut aroma to eat, sweet and delicious.

Wash the glutinous rice and rice with clean water, put it in a basin, soak it in water for 8 hours (4 hours in summer), remove it and rinse it with water.

2.Put the soaked glutinous rice and rice into the cage, put it on the pot of boiling water, take it out after steaming, pour it into the basin, add refined salt and boiling water and stir well, wait for the water to penetrate into the rice, vibrate and knead it into rice with a wooden stick, take it out and put it on the board, spread it into a large piece about a centimeter thick and square, sprinkle with black sesame seeds, and cut 100 pieces of glutinous rice cake about a centimeter long and about a centimeter wide.

3.Put the pot on the fire, add vegetable oil and burn until it is hot, put in the glutinous rice cake and fry it, and when both sides are golden brown, remove and drain the oil.

How to make fried cakes:

1.Glutinous rice and rice should be soaked sufficiently, and it is advisable to steam them in the basket and rot them;

2.Stir with a wooden stick until viscous;

3.The oil temperature should not be too high or too low when frying.

Fried cake is a traditional specialty snack, popular in the north and south, generally brown sugar filling, golden color, crispy outside and tender inside, remember when I was a child, snacks are not rich, at that time I like to eat fried cakes, sweet and delicious, to solve a craving, now on the rural market, there are fried cakes for a dollar, the entrance is crispy, fragrant and sweet, each region fried cake practices are not the same, each has its own characteristics, I have seen and use yeast powder, I simply can't understand, the south uses glutinous rice flour, and the north uses flour, Maybe many people don't know that flour can also be used to make fried cakes, and the taste is the same delicious, not inferior to what is sold outside, the specific method, I have shared it below, you can take a look.

Deep-fried cake. Ingredients: flour, sesame seeds, vegetable oil, boiling water.

Flavoring: white sugar, brown sugar.

1. Add 120 grams of all-purpose flour and 20 grams of sugar to the basin, weighing about 140 grams in total.

2. Pour in 220 grams of boiling water, stir quickly, you must remember that the water is the kind that has just left the fire, this is called hot noodles, don't worry about scalding the noodles, you must pay attention not to burn your hands.

<>4, let's prepare the filling, I use brown sugar filling, you can according to the taste, the proportion of the filling: 20 grams of white sugar and brown sugar, respectively, mixed with 5 grams of flour, sprinkled with a little white sesame seeds, stir well, flour is the finishing touch, it can make the sugar filling thick, will not flow too fast.

5. After wiping evenly with both hands, pull a small piece of dough, wrap it in the filling, close it tightly and pinch it tightly, form a uniform circle, put it on non-stick paper, slightly flatten, and be sure to unite and prevent the filling from being exposed.

6. Heat the oil, heat to 7, then turn to medium-low heat, and when the cake is fried, the heat should not be too large.

7. Put the cake embryo one by one and fry it, pay attention to stir it more, turn it over after the fried cake is bulging, and fry it until the color is golden on both sides, then you can take out the oil control, and turn it over once in about ten seconds.

8. The fried cake is golden in color, sweet and soft, too tempting, the skin is thin and the filling is crispy and sweet, the children love to eat it very much, even I can't help but eat two.

If your child also loves to eat, then you must try this method, you can get it with flour, the filling can be brown sugar, it can also be bean paste filling, according to this recipe and ratio, the fried cake out of the pot is extremely delicious, and the real material, the oil is also clean, the family can eat with confidence, do not worry about hygiene, the fried oil, can also be reused, stir-fry or something, but be careful not to show the filling, flowing sugar means failure.

Under what circumstances will the pond flow?

In fact, the reason is very simple, the first is that when the filling is wrapped, there is no good dough, there are wrinkles in the middle, after frying, the brown sugar filling flows out, and the second is that the oil temperature is too high, when the fried cake is in the pot, it must be changed to low heat, and the noodles must be turned over once in ten seconds.