How to fry the sugar cake crisp and soft?

The secret of crispy and soft fried sugar cakes lies in the formula, frying method and heat. The specific operation is as follows:

Ingredients: medium gluten flour180g; 300g of water; 30 grams of sugar

Accessories: sweet osmanthus10g; Cooked glutinous rice flour15g; 60 grams of sugar.

The specific steps are as follows:

1. Put 30 grams of sugar and 300 grams of water into the pot.

2. Boil the syrup until the total amount of syrup is only 300g.

3. Immediately pour the boiled syrup into the flour and stir until there is no dry powder.

4. air it to a slightly warmer temperature and knead the dough with the oil in your hand. The oil on your hands won't get on the dough, and there is still some oil in the dough, so the fried skin will be brittle.

5. Divide the dough into 30 grams.

6. Sugar osmanthus removes osmanthus, with as little sugar juice as possible, and puts it in a bowl with white sugar and cooked glutinous rice flour. No cooked glutinous rice flour can be replaced by cooked flour.

7. Stir evenly to obtain sugar stuffing.

8. Crush the flour and put it into sweet-scented osmanthus stuffing.

9. It can be wrapped in an oblate or jiaozi shape.

10. When the oil temperature is 50% hot, fry in the pan. Fry in medium heat, don't flip it in a hurry, let it float by itself.

1 1. Float, turn over and fry until golden on both sides.

12. The sweet-scented osmanthus-flavored sugar cake with crispy skin and soft and sweet inside is ready and ready to eat while it is hot.