Generally speaking, ceramic pot or stainless steel pot should be used to iron the dough, and it is best not to use an iron pan, because the black crumbs in the iron pan are easy to fall off, which will affect the quality of the dough.

2. Formula proportion of hot dough

There are two ways to make sugar cakes. The first one is sweet, but without sugar stuffing, and the ratio of refined powder, water and sugar is1:1.3: 0.2; The second type is sugar cake with sugar filling, which only needs flour and water, and the ratio is 1: 1.4.

3. The water temperature of the scalded dough

When cooking dough, the water temperature is too high, and the dough will be "scalded to death", thus losing its strength. When eating, the sugar cake is soft in the mouth, just like eating tofu; If the water temperature is too low, the dough will be pinched and sticky, and the fried sugar cake will become dead dough, just like chewing a rubber band. According to the author's many years' experience in making sugar cakes, the water temperature of boiled dough should be controlled between 88 ~ 95℃. This water temperature is suitable for the denaturation and solidification of protein in flour, which destroys gluten in dough. Starch will absorb a lot of water and swell into paste, decomposing monosaccharide and disaccharide. Note: the cooked dough is not sticky and the finished product is translucent.