When frying sugar cakes, learn a little skill, it is bulging all around, and it does not crack or leak sugar. It is very simple.

As a northerner, I often eat fried sugar cakes since I was a child. Especially the fried sugar cakes that have just come out of the pot, although they burn their mouths, they still can't help eating three or four at a time. There is crispy skin on the outside, the noodles inside are very fragrant and soft, and the stuffing is very sweet, which can hardly be better. I stayed at home recently, making fried dough sticks, twists and cakes. Today, I will make a fried sugar cake to eat.

It is not difficult to fry sugar cakes, but it is easy to crack and leak sugar. In fact, this problem is also very easy to solve, and it can be solved with a little skill. Ensure that the fried sugar cake is round and drum, without cracking or leaking sugar, perfect and simple.

Next, I will share with you the practice of fried sugar cakes, and my favorite friends will have a look. When frying sugar cakes, learn a little skill. It's round and bulging, and it doesn't crack or leak sugar. It's simple.

Fried sugar cake

Ingredients: 500g flour, 900g water, 40g sugar, 2 tablespoons sugar (sugar stuffing), 1 tablespoon flour (sugar stuffing), oil. Practice steps:

Step 1: Pour 900ml of water into the pot, then add 40g of sugar, turn off the fire after the fire boils, pour 500g of flour, stir while pouring until there is no dry flour paste, take it out and cool it on the chopping board, and knead it into smooth dough after it is completely cooled.

Step 2: Knead the flour, knead it into strips, cut it into small flour, knead the flour into circles respectively, and cover it with plastic wrap to prevent it from drying.

Step 3: Mix sugar stuffing, add 2 tablespoons of white sugar and 1 tablespoon of flour, and add a proper amount of black sesame seeds and mix well for later use; Take a flour dough, flatten it, knead it into a nest shape in the middle, add a spoonful of sugar stuffing, turn the mouth by hand, then knead it into a circle, flatten it, and a green embryo of sugar cake will be ready, and the rest will be the same.

Step 4: Then the most crucial step, because the sugar cake is easy to crack when fried. We can punch holes in the green embryo with toothpicks, so that it is not easy to crack and leak sugar when frying.

Step 5: Boil the oil, fry the green embryo by 50%, and let the green embryo take shape quickly. If the oil temperature is low, the sugar cake will burst until the sugar cake floats, and the surface will be shaped. After a little bulging, turn to low heat, turn it over frequently, so that it is heated evenly, and finally fry until golden brown. Tap the surface with chopsticks to take out the oil control.

Tips:

The main reason for the failure of fried sugar cake is that it is easy to crack and leak sugar when fried. We can punch a few holes in the green embryo before cooking, which can effectively prevent the sugar cake from cracking. Then the temperature of the fried sugar cake is very important. Just after cooking, fry it in medium heat until it is solidified, then turn to low heat and turn it over frequently to make it evenly heated.