How to make fried sugar cakes, crisp and sweet, which are particularly enjoyable?

How to make fried sugar cakes, crisp and sweet, which are particularly enjoyable? Fried sugar cakes seem simple, but what many people make is hard on the skin but not empty inside. When fried, they are very prone to cracking, sugar leakage and juice explosion. In fact, they just didn't master the right method. Today, I will share with you the old methods that my mother has used for decades. The sugar cakes made are crispy outside and soft inside, and they are all hollow, ensuring a success. Sugar that doesn't crack or leak is not hard enough for 3 days! Below, I will give you a detailed introduction to the practice of "fried sugar cakes" and wish my friends good health! Fried sugar cake food: 500 grams of flour, 900 boiled water, sugar, vegetable oil and black sesame powder.

Step 1: Pour 500 grams of flour into a basin, add 2 spoonfuls of sugar and stir well. Adding sugar in this step is sweeter when eating, and I don't like to eat so sweet. This step can also be done without sugar.

The second step is to boil the water in the pot, then turn off the fire, pour the boiling water into the flour, and stir it with chopsticks while pouring the water. The higher the water temperature, the better. When the flour is cooked, the sugar cake tastes softer and more waxy.

The third step is to spread the noodle soup on the chopping board, divide it into large portions, of course, let it cool, and finally knead it into big dough and scald the noodles. It is best to have moderate elasticity and hardness, and take the dough properly after opening.

Step 4, add some oil to the dough, so as not to stick your hands when kneading the dough, then knead it into smooth dough, cover it tightly with plastic wrap and put it aside for about 30 minutes.

We began to stir the five kernels, adding a spoonful of flour, three spoonfuls of sugar and a handful of black sesame powder to the bowl and stirring well. The purpose of adding flour is to make the sugar melt and be digested and absorbed by flour, to prevent the sugar from burning your mouth and boiling after cooking.

Step 5: After the dough is made, put it on the chopping board and knead it into strips, cut into small doses and knead it into small round noodles. There is no need to cut the steamed stuffed bun skin very big. Take a steamed bun skin and make it into a small room, and add a proper amount of stuffing.

Gradually close the edge with your palm, tear off the excess dough at the top, and gently flatten it with your palm again for family reunion, so that the sugar cake is ready. Pour more oil into the pot. When the temperature is about 50% to 60% hot, put them into the sugar cakes one by one, once to prevent adhesion. The whole process will be fried with medium and small fire. If the fire is too big, the internal structure of the candy cake is heated too fast and it is very easy to explode.

Fry the sugar cake until it floats and then turn it over, so that it is symmetrical on both sides when heated, and it is not easy to crack when heated. Finally, fry until the surface color is golden and all bulges, and then take out the pot. When I first came out of the pot, what I ate was crispy outside and soft inside, all of which were hollow. After thorough cooling, the skin will become loose, but it tastes soft, sweet and really too high.