What should I pay attention to when frying brown sugar?

What I share is the practice of making brown sugar cake with only brown sugar, white sugar, glutinous rice flour, cooking oil and water and the attention to details, which is simple and easy to use.

After staying at home for a month, all the flour has been used up, and the online shopping has not yet been delivered, leaving only a bag of glutinous rice flour ~ Let's make a brown sugar cake today ~ Brown sugar cake is also a rare healthy and delicious dessert for fairies in physiological period. The sweet taste makes the whole person very sweet, and the taste of glutinous rice makes them want to stop ~ Come on!

Detailed steps of brown sugar Baba ingredient list:

Glutinous rice flour: two small bowls

Brown sugar:10g white sugar: 30g

Warm boiled water: a pot for standby (about 60 degrees)

Step 1, Preparation

—— Brown sugar water: Mix brown sugar and white sugar, add half a bowl of boiling water to melt (be sure to melt it all! Sweetness according to one's own taste)

-glutinous rice balls: prepare a large bowl, pour in flour, first pour in half a bowl of water, stir with chopsticks, then add water little by little until it is kneaded into dough, and let it stand for 15 minutes to wake up.

The second step is to knead the embryo.

Sprinkle some powder (anti-sticking) on the chopping board, divide the big dough into several equal parts of small dough, press it into a round cake-like glutinous rice cake embryo (2-3 cm) by hand and put it on the chopping board.

The third step is frying.

Put the oil in the pan, heat it to five minutes with high fire, add the rice cake embryo, and fry it for three minutes with low fire until both sides are slightly golden. Pour some oil out of the pan, add sugar water and fry for 3 minutes. Finally, the juice can be collected from the fire and served.

A brown sugar soft glutinous q bomb is finished!

Beginners must pay special attention to these details when cooking this dish:

1, brown sugar in brown sugar water must be completely melted, and the ratio of white sugar to brown sugar should be well grasped (white sugar is to increase sweetness, too much will be too sweet; Brown sugar is mainly colored, too much will be too dark)

2. Use 60-degree warm water with the dough, and stir with chopsticks while adding water until the dough becomes flocculent (otherwise it will stick to your hands and you will doubt your life). Don't worry about being too sticky, just add some powder.

3. frying bazan and adding brown sugar water are two steps. Those who like soft glutinous rice can be fried for a short time, and those who like crispy rice can be fried for a long time. Remember to put some oil out before adding brown sugar water, otherwise it will be very greasy.