There are usually two methods of production. First, make the hot dough with sugar into small batches ranging from 50 to 100 grams as needed. Apply a layer of oil on the surface of each batch, or pat it into a circle with a thickness of 1.5 cm and a diameter of about 3 cm. Pancakes, or make oval-shaped pancakes with oil-coated dough and fry them in a pan. Second, when making hot dough, the hot dough without sugar should be filled with fillings (such as brown sugar, bean paste, jam, lotus paste, etc.). When wrapping, be careful not to get the fillings on the surface of the sugar cake, otherwise it will be fried during frying. Black spots will appear.

3. The technical key to frying sugar cakes

Frying is the last step in making sugar cakes, and it is also the most important factor in the success or failure of making sugar cakes. You need to master the following keys.

1? Selection of cooking oil

Vegetable oil must be used for frying sugar cakes. Try not to use animal oil, because sugar cakes made with animal oil will appear on the surface after cooling. A layer of silvery white solidified fat, which makes it greasy and sticky when eaten.

However, there are certain considerations when choosing vegetable oil. First, cottonseed oil cannot be used because this type of oil contains a special odor. Sugar cakes fried with it often have an oily smell and are difficult to swallow. In addition, do not use peanut oil, because the candy cake made from peanut oil is light and unsightly. It is best to use high-quality rapeseed oil for frying sugar cakes. The sugar cakes fried in this way will color quickly and the finished product will smell fragrant.

2. How to fry sugar cakes

First put the frying pan on the fire, heat it up and then pour in half the pot of oil. When the oil temperature reaches 50% hot, fry them one by one. Add the raw sugar cake. After putting it in the pot, do not use a spoon to push the raw sugar cakes to prevent the sugar cakes from squeezing each other and deforming. However, you can quickly shake the pot to prevent the sugar cakes from sticking and not touching the bottom of the pot. When the sugar cake floats, you can remove it from the heat (or reduce the heat to a minimum) and fry for 5 minutes, then remove and drain the oil.

Note: "Zombie frying" is the key technique for frying sugar cakes. If fried over high or medium heat for a long time, the sugar cake will be cooked on the outside and raw on the inside (commonly known as "soft in the heart"). The sugar cake may even burst due to the expansion of internal air. In addition, if the "stiff frying" method is not used, the fried sugar cake will be shriveled and dull, like a "dead" cake.