Fried cake is a very classic breakfast in the north. It tastes crisp, soft and sweet and is very popular in the north. Much like the shape of fried sugar cakes, but the materials and methods are very different. Today, I mainly share with you the practice of fried sugar cakes.

Many friends confide that fried cakes always crack or the skin is not crisp enough. Fried cake requires high fermentation and heat, and it is not crisp enough if it is not fermented well. If the heat is too large, it will crack easily. Let's share some key points in the practice and production process in detail.

500 grams of glutinous rice flour

4 grams of yeast powder

Sugar10g

Warm water 400 ml

Appropriate amount of bean paste stuffing

1. First, pour sugar and yeast powder into warm water and stir until they melt.

2. Add the yeast water to the glutinous rice flour again, and stir while pouring. The absorbability of glutinous rice flour varies greatly, so it is necessary to keep 10g of water.

3. Knead into glutinous rice balls with moderate hardness, apply a layer of edible oil on the surface, cover and ferment until it is 1 times larger.

4. Fermented meatballs will be as dry and divergent as in the video.

5. After fermentation, knead for a while and knead into a smooth glutinous rice balls.

6. Wipe the cooking oil on the chopping board, put the dumplings on the chopping board and knead them into long strips, and then divide them into evenly sized dumplings.

7. Take a glutinous rice ball, press it into a nest shape, add a proper amount of bean paste stuffing, tighten it with a tiger's mouth, and be sure to pinch it tightly at the mouth, otherwise it will easily leak the stuffing when frying.

8. Then round it and press it gently with your palm.

9. After all is done, cover with plastic wrap for secondary fermentation 15 minutes.

10, the oil temperature in the pot is 50% hot, put the green embryo in, not too much at a time to prevent sticking together.

1 1. Fry slowly with low heat. As the oil temperature rises, it begins to float slowly. Turn it over and continue to fry. Deep-fry until it is slightly yellow, which can slightly improve the firepower and fry until it is golden and crisp.