Made of glutinous rice flour and yellow rice flour, the noodles are to be fermented, that is, the noodles with hot water and noodles added to the old leaven or yeast fermentation. If you steam steamed buns with old leaven and flour, the fermented dough should be neutralized with alkaline water to neutralize the acidity. But yellow rice flour and glutinous rice flour with old leavening good 2nd tip: hot water hot noodles, the dough and good and then coated with cooking oil.

Then cover the plastic wrap, placed in a warm place for shampooing, oil can increase the lubrication effect, the surface is smooth only easy to layering, placed in the frying pan inside the clear frying, it will bulge fried sugar cake can use white flour, you can also use glutinous rice flour, glutinous rice flour fried out of our side is also known as the ball of the hemp, are particularly tasty, the outer skin is crispy, the inside of the sweet, soft and sticky, looks like the color of golden yellow, to eat it is! Delicious, my family basically have to eat once a week, fried sugar cake when the oil temperature of three or four hot to the pot, the oil temperature can not be too high, otherwise it is easy to crack; the whole process of a small fire, fry for a while, fry until the surface of the golden shape, which can prevent the collapse of sugar cake. surface. The reason why many people do not make the fried sugar cake bubbles, is because and the noodles with the wrong time, the water with warm water or cool water is the wrong approach, we should use boiling hot water to scald the noodles, scalded out of the noodles will be more soft and sticky.

And easy to stratify, so that fine toothpicks, in the rice cake cake to tie some small eyes will not explode. The boiling point of the oil is relatively low, high temperature, when it reaches the boiling point after the bubbles will be produced, will be with the steam outward, resulting in a force, the rice cakes in contact with which will be subjected to force, when the role of the flour into the basin, while using chopsticks to stir, while pouring into the boiling water, and into the soft and hard surface, I feel is the softer the better, as long as the dough can be picked up with the hand to facilitate the back of the stuffing can be, try to be soft! I feel that the softer the dough, the better. There are a lot of people who like to fry their own sugar cake at home to eat, I remember when I was a kid, my grandma would often do fried sugar cake for us to eat, my grandma's fried sugar cake is very tasty, and sweet and soft and not sticky teeth, each sugar cake is fried bulging big bag, look at it is very appetizing.