Why is the sugar cake fried crispy and soft?

The secret of crispy 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 while stirring until there is no dry powder.

4. air to a slight temperature and knead the oiled dough by hand. The oil on your hand won't touch the dough. There is some oil in the dough, and the fried skin will be very 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 flour and wrap sweet-scented osmanthus stuffing.

9. You can wrap a flat circle or a 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 crust is crisp, and the soft sweet-scented osmanthus sugar cake inside is ready, so you can eat it while it is hot.