I remember when I was a child, my father always brought me two fried sugar cakes when he went to the breakfast stall to buy breakfast. Hot noodles are filled with white sugar stuffing, fried outside and tender inside. Take a bite and the sugar juice flows down your fingers, which is especially delicious. Until now, I always miss the taste, so I tried to make fried sugar cakes at home. The first few times always failed, and the taste was very hard. It didn't have the soft and waxy taste that I ate when I was a child, and it always collapsed and cracked. After several failures and experience summary, we finally made a successful fried sugar cake, which is really soft and sweet.

I believe that many people, like me before, make fried sugar cakes that will collapse, crack and taste bad, which are all caused by not mastering the correct methods and skills. Among them, the method of dough mixing, the temperature of oil and so on are very important, and if you do it wrong, it will lead to the collapse and cracking of sugar cakes.

Next, I will share with you the correct way to fry sugar cakes, and remember three key points to ensure that the fried sugar cakes will not crack or collapse, and they will be tender on the outside and delicious without sugar. Friends who like them should try them quickly. Teach you to make fried sugar cakes at home, and keep in mind three points: sugar cakes do not crack or collapse, and they are delicious and do not leak sugar.

ingredients: 8g flour, 2g boiled water, 2g white sugar, 1g flour (for stuffing), 3g white sugar (for stuffing) and edible oil. Steps:

Step 1: Pour 2g of clean water into a non-stick pan, add 2g of white sugar to the water, bring it to a boil, turn the heat down after the water boils, pour 8g of flour, quickly and fully stir the flour and water with chopsticks until there is no dry powder, turn off the fire and let it cool.

Step 2: Let it cool and knead it into smooth dough. When kneading, you will get wet with your hands. Remember to put some oil on your hands, cover the dough with plastic wrap and wake up for half an hour.

Step 3: Then prepare a small bowl, put the white sugar and flour for stuffing and mix well. Adding flour can prevent sugar from flowing.

Step 4: After the dough wakes up, grab a small piece of dough, press it flat, make a hole in the middle, put in a proper amount of white sugar stuffing, then tighten the mouth and press it flat until all the dough is finished.

Step 5: Heat the pan, pour in more oil, and when the oil temperature is 3% to 4% hot, add the sugar cake green embryo, fry until it floats and turns over, turn over the pan repeatedly with low heat, and fry until both sides are golden and set, and then take out the pan.

Tips:

1. Deep-fried sugar cakes must be boiled with boiling water. After boiling water in the pot, add flour and stir it quickly, and let it cool to form dough. This will make the dough softer, more stretchable and less prone to cracking.

2. When frying sugar cakes, the oil temperature should be 3% to 4% hot, and the oil temperature should not be too high, otherwise it is easy to crack; Stir-fry for a while until the surface is golden and set, which can prevent the sugar cake from collapsing.

3. Adding a proper amount of flour to the white sugar stuffing for making sugar cakes can increase the viscosity of white sugar, so that it won't flow when eating.