How do you make puff pastry for sugar cakes? How to make puff pastry for fried sugar cakes

Now, with the development of the times and the progress of science and technology, our lives are getting richer and richer, and the dazzling desserts are overwhelming. Let's talk about hot noodles first, prepare flour in the basin, add boiling water and noodles, so that the noodles are basically cooked, and they look close to transparent. At this time, the noodles will be very hot, dig it out of the basin, put it on the board, while mixing the noodles, while spreading it to cool, take advantage of this hot noodles, add a little salt (strong), and oil (not sticky and fried) continue to mix the noodles, until the end of the noodles are not hot, but also even, smooth, from the perspective of hot noodles alone, even if the hot noodles are reconciled.

Let's talk about hot noodles first, prepare flour in the basin, add boiling water and noodles, so that the noodles are basically cooked, and they look close to transparent. At this time, the noodles will be very hot, dig it out of the basin, put it on the board, while mixing the noodles, while spreading it to cool, take advantage of this hot noodles, add a little salt (strong), and oil (not sticky and fried) continue to mix the noodles, until the end of the noodles are not hot, but also even, smooth, from the perspective of hot noodles alone, even if the hot noodles are reconciled.

Speaking of puff pastry, sprinkle a large handful of dry flour into the uniform and smooth noodles of the harmony, knead the dough with your hands, and the dry flour that is stacked in is the puff pastry (many people will ask me why I don't have puff pastry?). One is that the soup noodles are not reconciled, and the other is that the dry flour is less and not kneaded). At this time, you don't need to rub it hard, just flatten and fold the dough over and over again until you can't see the dry flour.

These dry flours that are layered in are the puff pastry on the outside of the future sugar cake.

Let's talk about the technology of sugar without sugar, put the white sugar in the bowl, add more than half of the dry flour, mix well, such sugar is basically mixed and wrapped in flour, the hot dough of the rod, press out a nest, dig into a spoonful of sugar flour, the white sugar at this time is dry, the noodles are more sugar less, after wrapping, the oil pot is hot and the sugar melts, the flour is dissolved in the sugar, the thick sugar juice, full of a bag.

When frying, the oil temperature should not be too high, and you can get down when it is hot, and throw it down one by one along the edge of the pot, and when it is eight years old, it will float up! The fried sugar cake is golden red, with a layer of puff pastry on the outside and a bag full of sugar juice on the inside. The sugar cake made in this way is the most folk and traditional fried sugar cake!

Add 200 grams of water to the pot, add 20 grams of brown sugar, stir well, pour flour into the boiling water, stir quickly with chopsticks, then take it out and wait for it to cool, put in some dry starch, then wrap it in the bean paste filling, and fry it in the pan.

If you want to make the sugar cake puff pastry, you can add some honey before making the sugar cake, and then it will be puff pastry.

Prepare fresh ingredients, clean them, and then make them look like they are high in sugar, and bake them in the oven for about 10 minutes, so that the food is ready and delicious.

The dough of the sugar cake is a hot dough, and it is a dough made with boiling water and grilled dough. After the hot dough is taken out, it is slightly cool, and a little baking powder can be added to knead it into a smooth dough, which can make the fried sugar cake puff pastry. You can also use an appropriate amount of flour to add water and make a batter, and evenly coat the cold hot dough with batter, which is to hang the starch and make the crust of the sugar cake more crispy.

Fried sugar cakes are generally round, golden in color, crisp and tender in the skin, and soft and glutinous in the inner layer. The fried sugar cake is made of white sugar, which is sweet and delicious.

The white sugar filling of fried sugar cake can be mixed with an appropriate amount of flour to make the fried sugar cake filling soft and sweet, and the taste is better.

It is best to use medium and low heat for frying sugar cakes, because too much fire will preheat the inside of the sugar cake too quickly, and it will be easy to splash oil on the skin.

1. Ingredients: 35 grams of sugar, 115 grams of flour, 10 grams of cooking oil.

2. Add 200 grams of water and 20 grams of brown sugar to the pot and stir well.

3. Bring the water to a boil.

4. After the water boils, turn off the heat and pour in 100 grams of flour, and stir quickly with chopsticks.

5. After the dough is scalded and solidified into a dough, put it on the cutting board to dry.

6. Spread the dough out by hand.

7. Wait until the noodles are warm, take 10 grams of dry flour, and knead the dry flour into the dough.

8. This step is the key to the puff pastry of the sugar cake, and the dry flour kneaded in it will produce puff pastry when it is fried.

9. Knead the dough by hand and brush 10 grams of oil on the board.

10. Knead the dough, and knead the appropriate amount of oil into the dough, which will also make the fried sugar cake more crispy.

11. After kneading, put the dough in a plastic bag and let it rest for 30 minutes.

12. Take a bowl and add 15 grams of brown sugar and 5 pieces of flour.

13. Stir well with the sugar filling and it is ready.

14. After the dough is awakened, knead it into a long strip.

15. Roll into agents of equal size and round them.

16. Gently dig a hole with your hands and add the sugar filling.

17. Tighten the agent, and then flatten the agent to make a sugar cake.

18. Heat the oil in the pot, and add the sugar cake to the hot oil temperature of 5.

19. Turn over the sugar cake when it is bulging.

20. Fry until golden brown on both sides.

How it works: 1. When we fry sugar cakes, the oil temperature must be appropriate, if the oil temperature is relatively low, there will be no crispy skin.

2. When we fry sugar cakes, the oil temperature of fried sugar cakes should not be high, because the oil temperature is too high and it is easy to burst and the filling overflows.

3. When making sugar cakes, we need to blanch the noodles with boiling water, and stir with chopsticks while pouring boiling water, the softer the better, so that the fried sugar cakes will be crispy on the outside.

4. When frying the sugar cake, the oil temperature should be kept at a temperature, so that the fried sugar cake is crispy, and the sugar cake can be fished out when both sides are golden, remember to eat it while it is hot.

Sugar cake method:

1. Fry a small handful of sesame seeds in a frying pan over low heat, and set aside.

2. Fry a small handful of flour in the same way.

3. Mix cooked sesame seeds, cooked flour and brown sugar evenly (brown sugar is twice as much as sesame seeds and flour).

4. Put the flour in a large glass bowl, blanch the noodles with boiling water at 85-90 degrees to soften, and stir with chopsticks while scalding (how can you know that it is 85-90 degrees, when the water boils, immediately pour it into a prepared bowl, and then pour it on the flour immediately).

5. When the hot noodles are not too hot, knead them into a dough with your hands, cover with a damp cloth and let them rise for about 20 minutes.

6. Rub the long strips and cut them into small evenly sized pieces.

7. Prepare half a bowl of water, pour a few drops of oil into the water, dip your hands in oil and water to prevent sticking, take a small agent and knead it round, press it into a round shape.

8. Add an appropriate amount of brown sugar filling and close the mouth.

9. Press flat and cover the sugar cake dough with a wet cage cloth.

10. Put in 7 hot oil and fry slowly over medium low heat until browned on both sides.

Cooking skills. 1. The most important thing in fried sugar cake is to blanch the noodles, when pouring boiling water on the flour, pour it slowly, and the dough should be soft to be delicious, but it is too soft and sticky, not too easy to control, so I said that it seems easy, but it is not easy to succeed. I have a remedy here, if the pasta is too soft, you can add a little flour by sautéing it in a pan, but be sure to knead it well.

2. Be sure to fry the sugar cake slowly over low heat, so that the skin will be soft on the outside and not uncooked on the inside.