Sugar cake is hard when it is fried because the ratio of flour to water is not right, the flour is not well blanched, the cooking oil is not added when blanched, the blanched flour is not well kneaded, and the flour is wrongly chosen, etc.

Sugar cake is hard when it is fried because the ratio of flour to water is not right.

If you like to eat sugar cookies, you will usually make them at home. But sometimes we fry out is hard, this is how it is? Here to give you a detailed description.

Scalding the noodle and water ratio is not right: you use half of the water of the noodle scalding, also known as ? The noodle hot quite soft? The correct ratio is, water and sugar ratio of 200:100:10, according to this ratio will not be hard.

The noodles are not hot, there are lumps in the noodles: the correct way is to boil the water, the noodles are poured into the boiling water, then stirring, stirring until there are no lumps in the noodles is very uniform.

The oil was not added when the noodles were scalded, which made them very hard. We can add a little bit of cooking oil when boiling the noodles.

The noodles are not well kneaded, but they will not be hard even if they are well kneaded.

Wrong choice of flour, the flour should be low gluten flour or medium gluten flour, not high gluten flour.