How do sugar cakes become brittle?

Now, with the development of the times and the progress of science and technology, our life is getting richer and richer, and there are countless desserts. Slowly, this old-fashioned fried sugar cake gradually withdrew from people's field of vision, so that many people forgot its specific method. Let's start with hot soup noodles. Prepare flour in the basin, add boiling water and noodles, so that the noodles are basically cooked and look almost transparent. Noodles will be very hot at this time. Dig it out of the pot and put it on the chopping board. Spread out the dough and let it cool. Just take advantage of this hot noodle, add a little salt (thick way) and oil (when it is not sticky and fried) to continue kneading. Finally, the noodles won't burn, but they are even and smooth. From the perspective of instant noodles, it is even instant noodles.

Let's start with hot soup noodles. Prepare flour in the basin, add boiling water and noodles, so that the noodles are basically cooked and look almost transparent. Noodles will be very hot at this time. Dig it out of the pot and put it on the chopping board. Spread out the dough and let it cool. Just take advantage of this hot noodle, add a little salt (thick way) and oil (when it is not sticky and fried) to continue kneading. Finally, the noodles won't burn, but they are even and smooth. From the perspective of instant noodles, it is even instant noodles.

In addition, when making cakes, sprinkle a handful of dry flour into the even and smooth noodles, knead the noodles into a ball and fold them by hand. The dry flour folded in is the cake (many people will ask me why I can't afford the cake? One is that the noodle soup is not harmonious, and the other is that there is less dry flour and the kneading is uneven. At this time, you don't need much effort to knead, just flatten and fold the noodles over and over again until you can't see the dry flour. These stacked dry flour are the cakes outside the sugar cakes in the future.

Let's talk about the technology of polysaccharide not flowing. Put the sugar into a bowl, add more than half of the dry flour and stir well. This sugar is basically wrapped in flour. Make a hot dough, press out a nest and dig a spoonful of powdered sugar into it. At this time, white sugar is dry, and there is less polysaccharide in flour. After wrapping, the sugar melts in the oil pan, the flour will dissolve in the sugar, and the thick sugar juice will fill a bag.

The oil temperature should not be too high when frying. When it is 40% hot, it can fall down one by one along the side of the pot, and when it is 80% mature, it will float on its own! Fried sugar cake, golden yellow, with a layer of skin outside and a bag full of sugar juice inside. The sugar cake made in this way is the most folk and traditional fried sugar cake!