Ordinary powder (skin) 160g

Sugar (peeled) 20g.

300 grams of water (skin)

Flour (stuffing) 15g

50g brown sugar (stuffing)

20 grams of walnut kernel (stuffing)

20 grams of sugar-stained roses (stuffing)

Proper amount of vegetable oil

Recipe practice:

1. Prepare all the ingredients (I have prepared an extra pair of disposable gloves);

2. Pour the water into the pot and add the fine sugar to boil (I won't tell you that I cooked the noodles with my own soup);

3. Quickly add boiling water to the flour, stir it into a thick paste with a shovel, and put it aside to cool (IKEA's new wooden shovel is very easy to use, 10 ocean! )

4. Grab brown sugar and sugar-stained roses with your hands, then add flour and mix well. Finally, add chopped walnuts and mix well with chopsticks to make sugar cake stuffing (my chopped walnuts are a little too broken for cooking, in fact, the bigger the particles, the better);

5. Put a little oil on your hands and chopping board, take out the dough and knead it until the surface is smooth;

6. Divide the dough into 10 small doughs of 40g each, and knead them into circles in turn (I wear disposable gloves to prevent sticking);

7. Take a small dough and press it into a small nest;

8. Add sugar cake stuffing, squeeze it into the middle with a tiger's mouth and finally pinch it, and complete each one in turn;

9. After rounding, the palms of both hands are relatively lightly pressed;

10. Put it in an oil pan preheated to 140℃, turn the oil cake over after floating, fry it until the surface is golden, and take it out; For people without a thermometer, the oil temperature here is about 60% hot.