How is bubble gum cake made? How to make bubble cake

Bubble oil cake (sugar cake).

A traditional snack in Mihara Prefecture. Its origin can be traced back to the Tang Dynasty Wei Juyuan's famous point of the roasted tail banquet "see the wind disappear". In 1990, it won the "Golden Tripod Award" for high-quality food by the Ministry of Commerce of the People's Republic of China.

The basic preparation method is: take the water and put it in the pot to boil, add cooked lard, pour the flour into the pot, rub the oil noodles into the mature dough with low heat, put it on the table out of the pot, let it cool, and then add cold water to knead it into a soft dough repeatedly, that is, it becomes a hot dough. White sugar, yellow cinnamon paste, rose paste, walnut kernels, cooked flour, etc. are made into yellow cinnamon white sugar filling.

Knead the hot dough into a dough agent, pat it into a slice by hand, and put in the yellow cinnamon sugar filling to make a sugar blank. After frying, the cake surface appears like a cicada wing, white like a layer of frost and snow, like a flower in full bloom, it seems to disappear when the wind is seen, the entrance is melting, soft and moist, fragrant and mellow. The bubble oil cake of Xi'an Restaurant and Wuyi Hotel has been on the gold list of "Chinese Famous Snacks".

The color of the bubble oil cake is milky white, the skin is fluffy, like a light yarn weaving, and the cicada wings are made, which can be described as ingenious. It is favored mainly because of the unique way it is made. The fluffy fritters and fritters that people usually eat are mainly due to the proper ratio of vanadine and flour, and the expansion of carbon dioxide gas generated by putting them in hot oil.

The bubble oil cake neither puts vanadium nor alkali, but uses large oil and water to scald the noodles, which is also fluffy and swollen. It requires the pastry chef to have superb technology and rich experience, the ratio of oil, water and noodles must be just right, and the requirements for oil temperature are also very strict, when the oil cake is put into the oil pot at a certain temperature, a large amount of internal water vapor is formed, and the gas rises sharply at the same time, the protein changes, the starch expands and coking, and the bubbles are gradually formed, and fixed in the high temperature environment, requiring the oil cake out of the pot not to fall off the shelf (not wilting or deflated).

1. Add 800 grams of water to the pot, add cooked lard after boiling, add flour after stirring, add which heat with low heat, stir the oil and noodles with a spoon, take out the noodles after scalding, put them on the board to cool, add 250 grams of cold boiled water, add them to the noodles for a while, knead them repeatedly until they are even, and put them away;

2. Mix sugar, yellow cinnamon sauce, rose sauce, walnut kernels, and cooked flour into a filling;

3. Divide the hot dough into small agents, press it into a skin, wrap it in sugar filling in the Zen walking shed, and press it into a flat circle after closing;

4. Heat peanut oil in a frying pan, put in the cake blank, and when the oil cake bubbles, push it to the side of the pan and fry it for 2 to 3 minutes to cook thoroughly.

Bubble gum is made of natural gum or glycerin resin edible plastic preparation material as the basis of colloid, adding sugar, starch syrup, peppermint or white orchid flavor, etc., and blending and pressing imitation and simple mixing.

Bubble gum, known as bubble gum or gum in Cantonese, is a type of chewing gum specially made for blowing bubbles. Bubble gum comes in many colors and flavors. The most common bubblegum flavors are made with holly, vanilla and mountain lentils.

Bubble gum is chemically viscous than regular chewing gum, so that the bubbles don't burst all at once. Many modern chewing gum brands are specially made for blowing bubbles, which are highly sticky but not easy to stick to ** or clothing. Ride.

Ingredients: 3 4 cups powdered sugar, 1 3 cups gum base, 3 tablespoons corn syrup, 1 2 teaspoons citric acid, 1 teaspoon glycerin, 5 drops of flavor

Method steps.

Heat the ingredients: Pour the gum base, corn syrup, citric acid, glycerin, and flavor all over the top layer of a double pot, then heat over medium heat and stir with a spoon to form a viscous mixture.

These ingredients can be purchased at your local food additive store or online, the flavor of the flavor you like, or a few drops of food coloring if you want colored gum. If you don't have a double-layer pot, you can easily make one yourself. Take two pots, one large and one small, add half of the water to the large pot, then put the small pot in the large pot, and then put it together on the fire to heat it, and then add all the ingredients to the small pot.

Dig a hole in the pile of powdered sugar. Remove about a tablespoon of sugar from the total amount and set aside, then pour the remaining sugar onto a clean cutting board and make a hole with your fingers.

Pour the gelatin into the holes of the powdered sugar. Slowly pour the melted gum base into the icing hole, making sure that it does not get wet during the process.

Make the sugar balls. Sprinkle some powdered sugar on your hands and start kneading together the powdered sugar with the gelatin base and other ingredients you just poured in. It will be sticky at first, continue to add powdered sugar to it, and knead it for at least 15 minutes until the sugar ball is pliable and no longer sticky.

If you don't knead enough, the gum won't be chewy, so don't be lazy.

The sugar ball should be smooth and firm when kneaded.

Spread out the sugar ball. Use the palm of your hand to flatten the kneaded sugar ball into a flat strip, then roll it up along the short end, and then use a knife to cut it into pieces.

If you wish, you can use a rolling pin to roll it out. Alternatively, you can knead the cut gum cubes into small balls.

Wrapping up the work. Sprinkle some powdered sugar on top of the cut gum to prevent sticking, and then wrap it in that nonstick faux parchment paper.

Here's how to make the sugar cake:

Ingredients: 180 grams of plain flour, 280 grams of water, 30 grams of caster sugar, 1 egg, 50 grams of breadcrumbs.

Excipients: 70 grams of caster sugar, 15 grams of plain flour.

1. Prepare the ingredients used and weigh them separately. Mix the flour and caster sugar well to make the sugar filling. Pour the water and caster sugar into the pot, turn on the gas stove and heat it over medium heat, and stir it slightly at the beginning to melt the caster sugar quickly.

2. After the caster sugar melts, there is no need to stir, boil the sugar water to boil, then adjust the gas to low heat, and then quickly pour in 180 grams of flour. Stir quickly with chopsticks and blanch until the flour is dry, then turn off the gas.

3. After a little cooling, wear disposable gloves to knead the dough until smooth, if there are no disposable gloves, if the kneading dough is a little wet, you can smear some cooking oil in the palm of your hand to prevent sticking. Roll the kneaded dough into long strips, and then knead it into a small agent of 30 grams of imitation core, which can be divided into 14 pieces, and knead all the agents into a circle.

4. Roll the kneaded dough into long strips, and then knead it into 30 grams of small agents, which can be divided into 14 pieces, and knead all the agents into a circle. Take a dough sheet, scoop in 2 tablespoons of sugar filling, and then wrap it tightly with the method of wrapping buns, be sure to pinch it tightly, otherwise the sugar heart will flow out when it is fried.

5. Flatten the wrapped sugar cake into a cake shape with the palm of your hand, and prepare all the ants. Beat the eggs into a whole egg mixture, put the sugar cake in a layer of egg mixture, put it in the breadcrumbs, and sprinkle it with breadcrumbs.

6. Pour an appropriate amount of vegetable oil into the fryer and cook until it is 6-7 hot, put in a small agent wrapped in breadcrumbs, slowly fry it over low heat until golden brown, and pay attention to turning over. The fried sugar cake should all float, pay attention to the whole process of low heat, the fire is easy to crack, and the sugar juice will flow out.

The preparation of the sugar cake is as follows:

Ingredients Tools: 300 grams of flour, 400 grams of water, 50 grams of sugar, 30 grams of vegetable oil, 90 grams of sugar, 30 grams of flour, large soup bowls, pots, chopsticks, spoons.

1. Find a relatively large basin or large soup bowl, and pour 300 grams of flour into it for later use. Then put 400 grams of cold water in the pot and pour it into a small pot, add 50 grams of sugar, boil until boiling, boil the sugar, and then turn off the heat.

2. Pour the hot sugar water into a large bowl of flour, stir while adding water, after all the stirring, there is no gnocchi inside the dough, this process takes about 10 minutes.

3. After stirring the Yiqi Huailu, let the hot noodles cool thoroughly, during which there is no need to cover the lid, the dough will not dry out, and it is easier to dissipate heat when it is opened.

4. Then we take a small bowl, put about 20 grams of flour, and then add cold water to stir, stir while adding water to make a batter, and the chopsticks can slip down to drip down.

5. Spread a layer of vegetable oil on the panel, then spread out a spoonful of vegetable oil (about 20 grams) on the hot noodles on the panel, and then spread the batter on the top of the hot noodles, then rub the oil on your hands, knead the hot noodles into a smooth and delicate dough, knead the noodles with oil, and make the skin crispy.

6. After the socks, knead the dough into long strips by hand, cut it into about 50 grams with a knife or knead it by hand, and try to be as uniform as possible.

7. Take a small bowl, add 30 grams of flour and 90 grams of white sugar, stir well to make a sugar filling. You can also add some black sesame seeds or white sesame seeds to it, or you can not add it, stir evenly and set aside.

8. Continue to grease the palms of both hands, take an agent in your hands, and press the agent into a thick middle with a thin dumpling skin on the side, and the thickness is slightly thicker than the dumpling skin. Put an appropriate amount of stuffing in the middle, and then wrap it like a bun, and the mouth must be closed to prevent sugar leakage. After each one, press flattened, grease the bottom, put it on the cutting board, and finish it all in turn.

9. Put about 300 grams of oil in the pot, and then turn on the fire to burn the oil to 5 layers of heat, if we can't judge the oil temperature, you can put the chopsticks in when the chopsticks around the chopsticks start to bubble. Then turn on medium-low heat, put the prepared "sugar cake" raw embryo inside and fry it, do not turn on high heat, and slowly fry it through medium-low heat.

10. Flip back and forth during the frying, the first time you turn it is when you fry the cake and drum it, and when both sides are fried until it is attractive golden brown, you can get out of the pot. Scoop the cake into a colander and drain the oil and put it on a plate.