What to add to sugar cake noodles to make puff pastry?

Sugar cake is a well-known fried food, crispy on the outside and sweet on the inside, loved by adults and children, but if it is not done well, it is very unpalatable, and you can't eat the crispy feeling.

1. The first step of hot noodles and fried sugar cake is to blanch the noodles, boil water in the pot, turn off the heat and pour in the flour, and constantly stir until the delicate dough is delicate.

After stirring until the dough is reached, take it out and put it into small pieces and let it dry for later use. Because the freshly stirred dough is particularly hot, it can be quickly cooled by making small pieces, and it is not easy to stick to your hands after cooling, which is convenient for kneading the dough in the next step. Fried sugar cake has to remember a lot of knowledge in the crisp, you need to add something to the noodles, and you have to blanch the noodles.

What we call fried sugar cake is the hot noodle fried cake, the white noodles are scalded with boiling water, and the blanching is thorough, so that the puff pastry can be fried and the taste is better. In addition, you can also add glutinous rice noodles, white dry noodles, an appropriate amount of sugar and puff pastry noodles to make the sugar cake better crispy.

Glutinous rice noodles generally add 2 taels per 1 catty, dry flour can add 1 to 2 taels, sugar can add 30 to 50 grams, and kneaded puff pastry noodles can add 3 taels. Fried sugar cake crispy and heat also have a lot to do with the heat, if the low temperature for a long time can not make the dough burn will not be crispy, there are many influencing factors, you have to try a few more times to fry more crispy. Well, let's say these rare hopes can help you.

Second, add lard (that is, the oil refined from pork fat) to the shortening pot, because lard has a good shortening effect, no matter what pasta you make, if you want to make puff pastry, you can add lard in an appropriate amount to make the pasta crispy. After heating the oil, pour it into the prepared flour (put the flour in a separate bowl), pour it and stir it into a thick paste, not too much oil, it should be in a particularly thick state, like the usual kneading dough, you can knead it into a shape, so that the puff pastry is ready.

3. Add an appropriate amount of flour and sugar to the sugar filling bowl, stir well, or use brown sugar. Fourth, after kneading the hot dough and letting it cool, arrange the small pieces into a large dough, then press it into a large dough sheet, spread the puff pastry on the dough sheet, then fold the dough sheet, and pinch the edge tightly, fold and roll it out repeatedly, after the puff pastry and the dough are mixed evenly, the dough is made into a long strip, and the small dough is formed, each dough is pinched flat and wrapped in sugar filling, and the edge is pinched tightly, and pressed into a cake.

Fourth, fry the sugar cake from the pot and burn the oil, the oil temperature is hot, slowly put in the sugar cake embryo, fry slowly over low heat, pay attention to constantly turn over, and fry until the surface is golden and bulges into a round bubble. If you want to make puff pastry: add lard and flour, you can make oil and flour into puff pastry as I said, or you can add it to the dough separately, in short, mix it evenly into the dough, so that the fried sugar cake will be crispy on the outside and sweet on the inside, which is very delicious.

Add lard to make it short. Mix glutinous rice flour with lard, sugar and baking powder, then pour in water and stir into a dough, then divide the dough into small agents, knead it into a cake shape, and fry it in a pan until it is crispy.

You can add some saccharin to it, and then you can also coat it with a layer of breadcrumbs, so that when you make it, it will be particularly crispy and the taste is particularly authentic.

Add sugar and flour to make the filling, and the outer skin should be mixed with hot water, and the final sugar cake will be crispy.

Baking soda is usually added to the sugar cake, which can actually be crispy, making it crispy on the outside and tender on the inside, and it is also very delicious.

Sugar cake dough can be added to the puff pastry and make itMethod:

Fried sugar cake is a kind of special traditional snack made of flour, white sugar and brown sugar, which can best reflect its sweet, delicious, crispy and attractive characteristics when fried and eaten. When it comes out of the pot, it is sweet and crispy, and when it cools, it is sweet and soft. After placement, it is easy to become soft and collapsed, the skin is no longer crunchy, and it tastes like a flavor.

Freshly fried and eaten can best reflect its sweet, 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.

1.Fried sugar cakes must be made with low-gluten flour, and sugar cakes made with high-gluten flour will burst like a bomb when fried. 2.

Pour the flour into the pot of boiling water and keep boiling the water in order to make the noodles more cooked and thorough, so as not to cool down during the stirring process. 3.Put white sugar in the flour to increase the sweetness of the flour, and you can also color the sugar cake well in low-temperature oil.

There is another point in the crispy and soft sugar cake, add some batter to the hot noodles, after the noodles are scalded and let cool, grab a handful of dry flour in the bowl, use cold water and form a batter that is not thin or thick, and then pour it into the scalded noodles, add about 20 ml of cooking oil to the noodles, adding batter is the key to the crispiness of the sugar cake, adding cooking oil in addition to making the sugar cake crispy can also be non-sticky when the noodles. Knead the hot dough into a smooth dough and let it stand for about 20 minutes to make a sugar cake embryo. <>

The most critical noteIt is to pay attention to the heat, when the oil temperature is about eighty percent hot, the sugar cake is flattened by hand, and gently put it into the oil pot, at this time the sugar cake is sunk to the bottom of the pot, and after the sugar cake floats up, about two minutes, the sugar cake can reach the standard of cooking, because the noodles of the sugar cake are basically cooked, and then lightly fried to eat.

Add some low-gluten flour to the sugar cake to make it crispy, and you can also add some sugar to the flour to increase the sweetness of the flour, and it can also be very colorful.

If you want to make sugar cakes, you need to blanch the noodles, that is, use boiling water and noodles, and in the process, it should be noted that a small amount of flour should be added to it in turn, and while pouring in the flour, stir at the same time to avoid producing gnocchi.

I think it's okay to add some shortening to make the pastry crispy, but be careful not to add too much, otherwise it may have the opposite effect.

I feel that I can add some shortening to the pastry to make the pastry, but I must pay attention not to add too much, otherwise it may have the same result.

Add sugar shortening powder to the sugar pastry.

The dough of the sugar cake is a hot dough, that is, a dough made of boiling water, which is soft and has been soup until it is half-cooked, and it is easy to cook when fried. Add some flour to the sugar filling and mix well, so that the fried sugar cake filling is soft and sweet, and the taste is better. Do not use high heat to fry sugar cakes, medium and low heat is OK, the fire is too urgent and too big, and the inside of the sugar cake is preheated too quickly, which is easy to burst and splash oil to prevent burns.

We can mix flour and sugar together in a ratio of 1:4 to make the filling of the sugar cake, and at the same time use hot water to mix the flour into a dough to wrap the filling, so that the fried sugar cake is crispy on the outside and tender on the inside. It should be noted that it is best to control the temperature of the hot water between 88 degrees Celsius and 95 degrees Celsius.

What sugar cake to add will make it crispy.

What to add to the sugar cake dough.

If you want to make the sugar cake crispy, you can mix the flour and sugar together according to the ratio of 1:4 to make the filling of the sugar cake, and at the same time use hot water to mix the flour into a dough to wrap the filling, so that the fried sugar cake is crispy on the outside and tender on the inside.

The method of making sugar cake is actually very simple, we only need to add an appropriate amount of hot water to the flour and knead it into a dough, then place the dough in the basin to relax for about 10 minutes, and then knead it, cut the agent, roll it out and set aside.

Finally, we can wrap the prepared filling in the dry dough and fry it in a hot pan until golden brown on both sides. Note that when we mix noodles, it is best to control the temperature of hot water between 88 degrees Celsius and 95 degrees Celsius.

You can add some shortening to the sugar cake to make it shortened. In the process of puff pastry, you can add some egg wash or calcium lactate.

Sugar cake crispy outside charred inside tender glutinous, this is three kinds of noodles mixed together and evenly: hot noodles, dough juice, fermented dough, according to the ratio of 5:: mix and stir evenly to wrap sugar and fry, fried sugar cake crispy on the outside and tender and glutinous on the inside!

Crisp with dry flour in the sugar cake. Sprinkle a large handful of dry flour with even smooth noodles, knead the noodles by hand, and the dry flour that has been stacked into it is puff pastry.

You can add glutinous rice noodles, white dry noodles, an appropriate amount of white sugar and puff pastry noodles to make the sugar cake better crispy. Glutinous rice noodles generally add 2 taels per 1 catty, dry flour can add 1-2 taels, white sugar can add 30-50 grams, and kneaded puff pastry noodles can add 3 taels.

Deep-fried sugar cake puff pastry also has a lot to do with the heat, if the low temperature for a long time can not make the dough burn, it will not be crispy, and there are many factors that affect it.

When the sugar cake is hot, the water is boiled, and then turn off the fire many times to add a small amount of flour and stir into the dough, we must pay attention to the puff pastry, this is the key, be sure to add lard, because the shortening effect of lard is quite good, many foods to be crispy back to choose to add lard. The puff pastry made in this way is delicious! After cooling, the noodles are divided into small pieces and wrapped in the sugar filling, and then fried in the pan.

When frying, it is fried slowly over low heat, and repeatedly turned over, so that the sugar cake will spread the flavor to the extreme!

It is possible to add ghee to the sugar cake, and the ghee will be put in the fried fritters, sugar cakes and the like. The sugar cake fried in this way is not so hard and very delicious.

You can add glutinous rice noodles, white dry noodles, an appropriate amount of sugar and puff pastry to make the sugar cake better crispy. What to add to the sugar cake dough.

We can mix flour and sugar in a ratio of 1:4 to make a sugar cake filling.

Add lard and flour, you can make oil and flour into puff pastry as I said, or you can add it to the dough separately, in short, you can mix it evenly into the dough, so that the fried sugar cake will be crispy on the outside and sweet on the inside, which is very delicious.

Add sugar shortening powder to the sugar cake noodles, mix the flour and sugar together according to the ratio of 1:4 to make the sugar cake line, and at the same time, use hot water to mix the flour into a dough and peel the line, so that the fried sugar cake is crispy on the outside and tender on the inside.

If the sugar cake is crispy, it should be added with cooking oil or lard. This is a puff pastry, which is very useful.

Add sugar shortening powder to the sugar pastry.

If you want to make the sugar cake crispy, you don't need to add anything, the key is the ratio of flour and sugar, according to the ratio of 1:4 mixed together to make the sugar cake filling, and at the same time use hot water to mix the flour into a dough to wrap the filling, so that the fried sugar cake is crispy on the outside and tender on the inside.

Ghee can be added to the sugar cake, that is, cooking oil and flour are used to make a paste, and layer by layer is smeared on the sugar cake, so that the crisp can have a lot of layering.