How to make sugar cake without hard skin? The sugar cake has crispy skin, sweet and soft glutinous texture. It is not difficult to make sugar cake without hard skin. You need to scald the noodles with boiling water and add dry flour and oil to the soup. , the oil temperature must be controlled well, etc. As long as you master these tips, the fried sugar cake will not have a hard outer skin, but will be sweet and soft.

Sugar cake is a unique traditional Han snack. It is golden and crispy, sweet and soft, and very delicious. Children like to eat it. My children especially like to eat it. They can buy it outside and eat it. Don’t worry, I make it at home. It’s easy to make and delicious. I remember when I was a kid, there was an old lady selling sugar cakes in our school. The sugar cakes she made were very delicious. My classmates loved eating them. Later, they would go home and ask my mother to make them for me. , my mother’s ones are also very delicious. Let’s share how to make sugar cakes without a hard crust. 1. Production steps

1. Ingredients: 220 grams of flour, 400 grams of water, 50 grams of sugar, appropriate amount of oil

2. Add 400 grams of water to the pot and 20 grams of sugar. , cook over high heat until the sugar melts, turn off the heat, add 200 grams of flour, stir while adding, add slowly to prevent the formation of gnocchi.

3. Keep stirring until the batter is very fine and there are no dry gnocchi inside. It is hot when it is freshly blanched, so be careful when taking it out. Take the batter out and put it on the chopping board and let it cool.

4. To make the filling, prepare a small bowl, add 20 grams of flour and 30 grams of sugar, stir evenly and set aside. After the batter has cooled, sprinkle some dry flour, pour some oil, and continue kneading. , knead into a smooth dough.

5. Then roll it into long strips, and then divide it into small doughs of even size. Don’t make the dough too big. If it is too big, the sugar cake made later will be very thick and hard when fried. Taste.

6. Roll the small ingredients into a round ball and flatten it. Press it into a small round cake with a thick middle and thin edges. Wrap in the filling, seal it tightly, and gently press it flat with the sealing side facing down. Cover with plastic wrap to prevent the skin from drying out.

7. Heat oil in a pan. Add an appropriate amount of oil to the pan. When the oil temperature is 50% hot, put in the sugar cake and fry it. After it floats, turn it over and fry until both sides are golden and bulge into balls. Remove and control the oil. , it’s ready to eat, golden and crispy, charred on the outside and tender on the inside. 2. Tips for making the outer skin of fried sugar cakes not hard

1. Fried sugar cakes must be scalded with boiling water to make the noodles soft and waxy. When scalding the noodles, add the noodles slowly while adding them. While stirring, stir until there are no dry dough lumps inside. The sugar cake produced in this way will not have a hard outer skin, but will be soft, waxy and sweet.

2. Don’t divide the dough too big. If it is too big, the sugar cake will be thick and hard when fried. The sugar cake will not bulge easily when fried. When kneading the dough, Add some dry flour and oil, which will not only shorten the cake, but also make the sugar cake foam easily. The outer skin of the sugar cake will not be hard.

3. The oil temperature of fried sugar cakes must be controlled well. Fry slowly over medium-low heat. If fried over high heat, the outside of the sugar cake will be cooked but the inside will not be cooked yet, causing the sugar cake to become burnt and hard, affecting the taste. .