Turn off the heat and pour in the flour, keep stirring until the delicate dough, here to pay attention to, pouring flour into the pot in the case, look at the hardness and softness of your hot noodle? Soft add dry flour, hard up put water flour. Need to add a little bit of old fermented flour, become crispy and weak look higher must be added in small quantities, while pouring while stirring, so that the flour can be sufficiently stirred open, not easy to cause the noodle soup lumps.
Then lose gluten, take, sugar cake channel loose soft, crunchy sense of reduction; temperature is too low, the dough will occur half-baked, sticky and other conditions, stirred into the sugar cake into a dead noodle block taste stronger. In addition can also add glutinous rice noodles, white dry noodles, appropriate sugar and oil shortcake noodles can make sugar cake stronger crisp. Glutinous rice flour generally every 1 catty plus 2 two, dry flour can add 1 2 two, sugar can add 30 50 grams, rolled good shortcake noodles can add 3 two.
Glutinous rice flour is generally every 1 catty plus 2 two, dry flour can add 1 one 2 two, sugar can add 30 one 50 grams, rolled good shortcake noodles can add 3 two. Fried sugar cake crisp and cooked is also a very big correlation, if the long-term ultra-low temperature can not make the face of the caramelized plant will not be crisp, add sugar and oil in boiling water and mix well, add hot water in the flour scalding, stirred into flocculent, to the end of the flowers rolled into a polished dough, put still to wake up for 40 minutes.
Can be made into shortbread with oil and flour as I said, you can also add their own dough, in short, give a proportional mix to the dough can be, so that fried out of the sugar cake will be crunchy on the outside, inside the sweet, very tasty and delicious. The second hot dough put not hot, while rubbing the inside into a small amount of dry flour, rubbing evenly until the dough is clean. Only need to pay attention to the above two points, fried into the sugar cake will be crispy skin layer, not dry enough hard.
To make the sugar cake crispy, in fact, is also very simple, when I was a child to see my mother do the sugar cake in the case of mixing flour in the case of oil in the inside, the hot flour sprinkled with dry flour gradually merge while kneading and adding dry flour, fried out of the sugar cake to the outside of the crispy skin, put the kneaded flour static put up and down for an hour; you can add a little bit of glutinous rice noodles in the inside of the package sugar cake filling is sugar! Add a little raw flour and mix well.