Cream fried cake is a well known Beijing snack, how to make it at home to make it charred on the out

Cream fried cake is a well-known Beijing snack, this delicacy is crispy on the outside and tender on the inside, charred and delicious, and served with a bowl of white sugar, the taste is a must. So how do we make this dish at home? Let's share the specific method with you.

First of all, we need to prepare some high-gluten flour, a box of whipping cream, a bag of white sugar, five eggs, a carton of milk, a can of boiling water, and a piece of butter. Next, we need to use a frying pan, pour a little more corn oil, melt a piece of butter, wait until the oil is hot, pour it into a basin, put an appropriate amount of high-gluten flour while it is hot, and then beat two eggs, and then immediately pour in a small amount of boiling water, while stirring with chopsticks while battering the batter and into a dough wadding, boiling water is a must, everyone must remember, then, we beat two more eggs, then pour in some boiling water to scald, pour in half a box of light cream, add a few spoons of sugar, continue to stir, We knead the dough into a very soft dough, and you don't have to knead it for too long, otherwise it will have fascia and it won't be fried. We will not rise the dough, just pick up the dough and knead it into small round balls with the tiger's mouth.

We prepare a pot of hot oil, at least half a pot, and when the oil temperature is eighty percent hot and there is already smoke, directly put the small round balls into the pot, fry them over medium heat, and fry them until the appearance is golden and floating, and then you can use a fence to take them out to control the dry oil.

When we fry the cream cake, we must pay attention to the oil temperature can not be too high, otherwise the cake will explode, in the process of frying, we must use a spoon to pour hot oil on the cake, so as to accelerate the maturity of the inside of the cake, the fried cream cake, covered with some fine white sugar, the outside is crispy and the inside is soft, there will be many layers inside, and the taste will be very good. When making this delicacy, you must pay attention to scalding the noodles with boiling water, if you are afraid that they will not be soft, you can put some baking powder or baking powder in the noodles, but be sure to put a small amount. The so-called cream fried cake tastes particularly milky and has a strong egg flavor, so you must beat a few more eggs in batches to make the hot noodles and eggs evenly blended, so that the fried cream fried cake can be fragrant and crispy.

The cream fried cake tastes very crispy, and the oil is fragrant, the inside tastes very soft, and the egg fragrance is very strong and sweet.

Pour oil and water into the pot, boil, pour the flour into the pot, then mix the starch and oil and water, beat an egg, and knead the egg into the flour by hand, put in the sugar, knead well, the oil temperature is heated to 6, put the dough in, wait for the expansion and floating, golden brown, drain the oil and take it out.

Coat the outside with a thick layer of cream and add a little yeast powder. Add a little breadcrumbs to the frying process.

Start by stirring the eggs into a paste. Then add the butter cream. Add a little more cornmeal. Finally, a little baking is done.

The old-fashioned fried cake I make is made with old noodles.

Ingredients: 250g flour, 2 eggs, 50ml salad oil, 30g sugar, 250ml water, appropriate amount of peanut oil, appropriate amount of sugar.

1. Prepare a clean wok, pour in salad oil and water, wait for boiling, and pour all the flour in.

2. Stir constantly with chopsticks to evenly coat the flour with oil and water, this process is to blanch the noodles, the purpose is to blanch the noodles.

3. Turn off the heat, put the blanched noodles into a clean basin, beat in an egg while the noodles are still warm, and knead the egg into the flour with your hands.

4. Beat in another egg, the same operation, is the egg and cooked noodles fully integrated into one.

g cotton sugar. 6. Pour all 30g of cotton sugar into the basin and knead the sugar evenly into the dough by hand.

7. Fully integrate the two.

8. Take an appropriate amount of dough, hold it with your hands, and squeeze it into a ball with the help of the tiger's mouth.

9. Take it off with your thumb, that is, a shape.

10. Pour in about 500g of peanut oil in a clean pot, wait to be hot, and fry in the pot.

11. Keep moving with chopsticks to prevent it from sticking, and turn it up and down at the same time to make it evenly colored.

12. When it swells and floats, it is golden brown and cooked, and then take it out to cool.

13. Remember to sprinkle white sugar, which is the most authentic way to eat.

Ingredient breakdown.

Flour to taste. Appropriate amount of water, appropriate amount of sugar.

Sweet taste. The frying process takes ten minutes.

Easy difficulty. The steps to make a fried cake that is crispy on the outside and tender on the inside.

1. Pour hot water (boiling water) into the flour and mix the dough with chopsticks, the softer the better, 2. When the dough is not hot, cut the dough into small pieces. Mix the sugar with the flour and wrap it in a small dough as a filling, and knead the sugar-coated dough into a round cake that is slightly thicker in the middle and thin on the periphery.

3. Add an appropriate amount of oil to the pot, and fry the small round cake in the pot when it is hot for five or six minutes, and wait for the small round cake to become fat and float up to golden brown.

Tip 1: It is best to add an appropriate amount of flour to the sugar, so that the sugar in the fried cake will not spill during the frying process.

2. When frying, the oil should not be too hot, and it will be pasty as soon as the pot is cooked, and the outside is cooked and the inside is not cooked.

1.Yellow rice noodles are stirred with water to form uniform granules, and the flour alkali is added to form a dough.

2.Red bean paste filling can be bought ready-made or made by yourself.

3.Pull off the small dough from the dough, press it flat, put in the bean paste filling and then seal it, knead the dough into a round ball and then flatten it with a thickness of about 1 cm.

4.Heat the oil in a hot pan, low heat, put the finished cake into the oil and fry, because the yellow rice noodles are very sticky, it is better to use a non-stick pan, if you use an ordinary iron pan, you can also use an ordinary iron pan, that is, put the dough cake in the oil and do not move first, fry it for 1 minute and then turn it over with a spatula, it will not stick to the pan.

5.After both sides have been fried, it is ready to come out of the pan.

Preparation and recipe for fried cakes:

The ingredients are water-milled glutinous rice flour, breadcrumbs, bean paste filling, yeast powder, baking powder, sugar, and cooking oil.

1. Add an appropriate amount of water to the glutinous rice flour little by little and mix well. After stirring until there is no dry flour to form a flocculent, pour in about 20 grams of cooked cooking oil, and then start kneading the dough. Knead until formed, a softer dough can be, and place it in a warm place to rise to twice the size.

2. Roll a small piece of dough by hand, flatten it, and use a spoon to fill in an appropriate amount of bean paste. One core slowly drags the dough with one hand, and the other hand pushes up around the dough until the dough covers the bean paste filling.

3. Pat the dough several times with both hands to form a round cake. Place in a breadcrumb bowl and dip some breadcrumbs.

4. Heat the oil in the pot, when the oil rises to 40% hot, throw a dough into the oil pan, when the dough can float, the oil temperature is about 40% hot, and then put the raw raw of the fried cake into the pot.

5. Fry until the fried cake floats, turn to medium-low heat and turn the fried cake over. Fry until the surface of the fried cake is golden and crispy, and the belly is bulging, and you can remove the oil.

Here's how to make the old-fashioned fried cake:

Preparation: 250 grams of flour, 200 grams of hot water, appropriate amount of brown sugar, appropriate amount of oil, etc.

Gram flour is poured into a basin, then boiling water, be sure to use boiling water, stirring with chopsticks as you pour.

2. Stir the flour into a flocculent shape, the brand of flour is different and the water absorption is different, and the amount of water can be added in stages.

3. Dry it a little, and then knead it into a dough, because it is a hot dough, the dough has no gluten and is particularly easy to knead, and the food made of the dough is soft in the hot reputation.

4. Smear a layer of oil on the silicone mat or cutting board to prevent sticking, and then divide the dough into 40 grams each.

5. Smear a little oil on your hands, otherwise it will stick to your hands, take an agent and press it into a pie crust.

<>7. Wrap the mouth into the shape of a bun, and then press it into a small cake, and the mouth must be pinched tightly, otherwise the sugar will flow out when it is fried.

8. Wait for the fried cake to be fried.

9. Pour an appropriate amount of oil into the pot, and when the oil temperature is five or six hot, put the fried pastry embryo into it and fry it slowly over low heat.

10. Finally, fry until the surface is golden and you can fish it out.