Sugar-oiled daddy is a local traditional food in Changsha City, Hunan. Sugar-oiled daddy is cheap to make. Its main raw materials are glutinous rice flour and sugar, but its manufacturing process is exquisite and has a special manufacturing process. Although it cannot be used in elegant halls, let alone be comparable to delicacies such as mountains and seas, shark's fins and bear's paws, it is precisely because of its cheap status that it can be found in ordinary people's homes and is loved by the people, becoming a snack that people can't get enough of. In Changsha, regardless of a person's beauty or ugliness, status, gender, age, or age, all those who love life and know how to enjoy the pleasure of eating will have the wonderful feeling of eating sugary and oily cakes, and they will all be fascinated by the sugary and oily cakes that cost 30 cents each. Have special feelings. How to make sugar oil cake:

Ingredients: 400 grams of water-milled glutinous rice flour, appropriate amount of water (70 grams of oil, 20 grams of brown sugar, 10 grams of white sugar, 10 grams of pure honey, appropriate amount of boiling water, steps: < /p>

1. Take a small bowl, pour 400 grams of rice flour, and then slowly add cold water

2. While adding water, stir evenly with chopsticks until it is dry and thin. Yes

3. Knead into smooth dough

4. Knead into strips

5. Cut into small portions of about 60 grams each

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6. Roll each one into a round shape and flatten it

7. Pour 70 grams of oil into the wok, heat over low heat, turn to simmer when the temperature is 40% hot

8 .Put in the raw embryo and cook slowly

9. Fry until one side turns yellow and peels, then flip over and fry the other side

10. Take a small bowl and add brown sugar

11. Add white sugar, pure honey and appropriate amount of boiling water and stir until the sugar granules are completely melted

12. Pour the sugar juice into the pot and shake the bottom pot to make the sugar juice evenly mix with the oil. Mix to form sugar oil, and rotate the poop once or twice to coat both sides with sugar juice. Finally, turn off the heat when the juice is reduced to a thick consistency, and you can take it out of the pan. Tips for plate presentation

1. Adding too much old brown sugar will make the color too dark, so be careful to add an appropriate amount of white sugar to adjust the color and sugar content when adjusting the sugar juice;

2. Adding pure honey or maltose can make the sugar juice thicker and smoothness, and the taste is stronger;

3. If you don’t mind a lot of oil, you can change the frying method to deep-frying, and then use half a pot of oil to add five to six times the sugar in the secret recipe. Sugar juice, the finished product is smoother and rounder, but the caloric value is much higher.