Tell me about making sugar cakes.

I remember when I was a child, my father always brought me two fried sugar cakes when he went to the breakfast stall to buy breakfast. Hot noodles are filled with white sugar, fried outside and tender inside. Take a bite, and the sugar juice will flow down your fingers, which is especially delicious. Up to now, I miss that smell, so I try to make fried sugar cakes at home. The first few times always failed, and the taste was very hard. I don't have the soft and waxy taste that I ate when I was a child. It always collapses and cracks. After several failures and experience summary, we finally succeeded in making a fried sugar cake, which is really soft on the outside and hard on the inside, sweet and delicious.

I believe that many people, like me before, will collapse, crack and spoil the fried sugar cakes, all because they have not mastered the correct methods and skills. Among them, the method of kneading dough, the temperature of oil, etc. are very important, and making mistakes will lead to the collapse and cracking of sugar cakes.

Then I will share with you the correct way to fry sugar cakes, and remember three main points to ensure that the sugar cakes fried by everyone will not crack and collapse, and the outside is fresh and delicious. Friends who like it will try it quickly. Teach you to make fried sugar cakes at home, keep in mind three points: sugar cakes do not crack or collapse, and they are delicious and do not leak sugar.

Ingredients: 80g of flour, 200g of boiled water, 20g of sugar,10g of flour (for stuffing), 30g of sugar (for stuffing) and edible oil. Practice steps:

Step 1: Pour 200g of clean water into a non-stick pan, add 20g of white sugar into the water, bring to a boil, turn the water to low heat, pour 80g of flour, quickly and fully stir the flour and water with chopsticks until there is no dry powder, turn off the fire and let it cool.

Step 2: Let it cool and knead it into smooth dough. You will touch your hand when you rub it. Remember to put some oil on your hands, cover the dough with plastic wrap and wake up for half an hour.

Step 3: Then prepare a small bowl, add sugar and flour for stuffing and mix well. Adding flour can prevent sugar from flowing.

Step 4: After the dough is proofed, grab a small piece of dough, flatten it, make a hole in the middle, add a proper amount of white sugar stuffing, then tighten the mouth and flatten it until all the dough is pressed.

Step 5: Heat the pan and pour in more oil. When the oil temperature is 30% to 40% hot, add the raw sugar cake and fry until it floats over. Turn the pan over low heat until both sides are golden and set.

Tips:

1, fried sugar cakes must be scalded with boiling water. After the water in the pot is boiled, add flour and stir quickly, and let it cool to form dough. This will make the dough softer, more elastic and less prone to cracking.

2. When the sugar cake is fried, the oil temperature should be 30% to 40% hot, and the oil temperature should not be too high, otherwise it will easily burst; Stir-fry for a while until the surface is golden and solidified, which can prevent the sugar cake from collapsing.

3. Adding proper amount of flour to the white sugar stuffing for making sugar cakes can increase the viscosity of white sugar, so that it will not flow when eating.