Fried cake is a traditional classic snacks, we here fried cake is made of flour, especially the older generation of people will do a lot of people, on New Year's Day, fried food is certainly indispensable, especially the outside of the crispy, soft inside sweet fried cake is more by the family's favorite.

To deep-frying cake fried out of each hollow, outside the crispy soft, blistering, not cracked, bulging like a ball, I think there are the following points to note.

(1) flour to be hot with boiling water, and to be hot through hot, so that, can reduce the gluten of the flour, so that it is fried out of more crispy.

(2) scalded flour with oil, if you add lard, the effect will be better, I usually add the hot flour in advance of the shortening, and then kneaded molasses 20 minutes, this is also in order to fry out of the oil cake more crispy, and can be bubbly, hollow, better texture.

(3)Add walnuts, sesame seeds and crushed peanuts to the sugar filling to increase the flavor and nutrition, but also for the later frying of the sugar cake, the sugar does not flow easily; add half the amount of flour to the sugar filling to make the sugar thicker and less likely to flow out.

(4) add a good sugar filling oil cake, in the hands of it should be good dough, do not have an open seam, so as not to fry out of the oil cake flow filling, not bulging skin, not hollow, and thus can not be shaped into a round ball shape.

(5) frying oil cake oil temperature should not be too high, color very quickly, be careful and slow frying, flour selection of low-gluten flour or ordinary flour, do not use high-gluten flour, so as not to blow up.

The following is the specific operation steps of the fried cake

Instruments flour 340 grams (300 grams of hot flour, 20 grams of shortening, 20 grams of sugar filling), 50 grams of sugar (10 grams of flour added first, 40 grams of sugar filling).

The specific process

(1)Prepare the shortening first: 20 grams of flour into 20 grams of hot oil, then mix well.

Preparing the sugar filling: put 40g of sugar in a bowl, add 20g of flour and mix well.

(2) 300 grams of flour in the bowl, 10 grams of sugar and mix well, the pot of boiling water, poured into the flour several times, while pouring while stirring, until the flour hot evenly, yellow and no dry powder state, a little cool into the oil, knead a little, and then get out to the board, the board and the hands should be smeared with oil ahead of time, because you will find that the hot dough is very sticky hands are not good to get. Put the shortening into the dough in a couple of batches, then knead the dough well and let it rise for 20 minutes.

(3) Roll the dough into a long strip, then divide it into 40 grams, flatten it with your hands, slightly thicker in the center and thinner around it, fill it with the sugar filling, use the technique of wrapping a bun to wrap the filling, make sure to close the mouth, then ball it up a bit with your hands and press it carefully into a cake shape on the board. You can also use both hands to slowly turn it to the dough well closed mouth, and then pressed into a round cake shape.

(4) pot of boiling oil, oil temperature 40% hot, use chopsticks to test, there are small bubbles rise, the sugar cake along the side of the pan one by one into the bottom of the pan to avoid sticking to the pan, a little bit of certainty, and then push the spoon, so that it is heated evenly, it slowly fried to all float, both sides of the golden crisp fish out can be.