Ingredients for soft, glutinous and sweet fried cake: 250 grams of flour, 450 grams of water, about 50 grams of white sugar. Method: Pour the water into the wok and bring it to a boil. After turning off the heat, immediately pour in the flour and stir continuously with a shovel or rolling pin until there is no more left.

Take out the dry noodles and knead them into dough.

Put the sugar in a bowl, add 15 grams of flour and mix well to form a filling.

Roll the dough into a long strip, pinch it into a piece the size of a quail egg, first shape it into a thicker round cake with your hands, add sugar filling and wrap it well, then press it into a round cake about 4cm.

Heat the oil until 70% hot, add the fried cake and fry until both sides are slightly brown.

Tip: Be sure to wrap the mouth well, otherwise sugar will leak out.

Ingredients: Glutinous rice noodles, black sesame filling, red bean filling, oil Method: 1. Add water to the glutinous rice noodles and make the dough, not too soft, try to be as hard as possible. Then wake up, it will take longer. You can make it up the night before 2

.Just flatten a small piece of glutinous rice dough, make it as thin as possible, add stuffing, then wrap it and flatten it.

3. Add oil to the pan and fry the dough over low heat until golden brown on both sides.

Tips: You can choose to freeze the red bean paste filling sold in supermarkets before using it to make it easier to wrap.

Shanxi snacks - fried fried cakes~ In the eyes of northerners, Shanxi and Shaanxi belong to Lao Xi'er. Lao Xi'er people are all good at pasta, and Lao Xi'er's snacks are all delicious~~ In Shanxi dialect, the word "oil" for fried fried cakes

The tone is lowered, and the word "cake" is almost soft, which sounds very cute ~ Ingredients: yellow rice noodles, brown sugar bean paste filling Method: 1. Add a small amount of water to the yellow rice noodles, and patiently and quickly knead them with your hands until they are even and moist

Small particles.

2. Place the steamer on the fire, put the grate and drawer cloth in place, cover the pot, and when you see hot steam coming out, evenly spread a thin layer of the glutinous rice noodles you just kneaded, then cover the pot, and watch again.

When steam comes out, continue to sprinkle it on top until all the noodles are steamed through.

(Note: The noodles must be spread evenly.) 3. Put the steamed glutinous rice noodles into the container while hot and start kneading them smooth immediately.

4. Sprinkle some oil on the kneaded dough, and then shape it into small balls of even size.

It must be served while it's hot, as it will harden as it cools.

.

5. The fillings made by my dad in advance~ are sweet and delicious~ much better than the thin ones that I bought~~ 6. Fry after the oil is hot, there is no trick~~ the noodles are cooked and fried

Tips: Friendly reminder, this food is not easy to digest, don’t be greedy and eat too much~~ Ingredients: Ingredients: 1/2 cup of water (about 125ml), 1/2 cup of flour (about 70g)

), 2-3 eggs, 1 tablespoon of sugar, 1/2 stick of butter (about 50 grams), 1 teaspoon of vanilla essence.

Method: 1. Put 1/2 cup of water, 1/2 stick of butter, and 1 tablespoon of sugar in the pot. After boiling, pour in the flour and stir quickly with chopsticks.

2. Beat the eggs well, pour the egg liquid into the hot noodles in batches and mix thoroughly with chopsticks. This process is more of a training for arm strength.

Add vanilla essence (to remove the eggy smell, you can leave it out if there is no vanilla essence), and the mixed batter will be the dough for butter fried cake.

3. Stir into paste.

4. Heat the oil (the oil temperature should not be too high). I use two large stainless steel spoons: first use one spoon to scoop out a lump of batter (about the size of an egg yolk). Dip the other spoon in the oil and remove the batter in the spoon.

Gently dip into the oil, fry over warm temperature until swollen and golden brown, take it out, drain the oil and sprinkle with sugar.

5. The fragrant and sweet butter fried cake is ready.

Tips: Use egg liquid to adjust the consistency of the batter. If the batter is thicker, apply a little oil on your hands, grab a small piece of dough, knead it into a ball the size of an egg yolk, flatten it, and fry it in oil.

, the fried dough is not as puffy as the thin dough, but the thin dough is not easy to handle, so I have to use a spoon. The shape is not very beautiful, but the puff is very big.

Ingredients: Flour, boiling water, white sugar, vanilla powder, egg liquid, cream, oil Method: 1. Use good flour as raw material, boil an appropriate amount of boiling water first, after the water boils, switch to low heat, pour the flour into the pot, and quickly

Stir until the dough turns from gray to white and no longer sticks to your hands, then take it out to dry for a while and make hot noodles.

2. Dissolve the white sugar and vanilla powder with water. Mix an appropriate amount of egg liquid in a bowl and add it to the hot noodles several times. Add the cream, sugar water and vanilla powder water in the last time and knead evenly.

3. Pour peanut oil or lettuce oil into the pot, or butter.

But it is not advisable to use soybean oil or sesame oil, because the latter two oils can easily offset the creamy flavor. After burning on high heat until smoking, switch to low heat. At this time, knead and mix the dough, and divide 500 grams into 40 even balls.

In front of the pot, press the cakes into round cakes with your hands, and put them into the oil one by one. When the cakes swell up like a ball and turn golden brown, take them out, roll in sugar and serve.