1. First, add water to the pot to boil, sprinkle flour evenly and slowly, and stir the flour at the same time.

2, cool noodles, add flour and put it in.

3. Then put the dough on the panel, knead it into dough, and wake it for 20 minutes.

4. Then put oil on the panel, dry the scalded surface for a while and let it cool. Prepare flour and brown sugar and white sugar in the same proportion.

5. After waking up, knead it into long strips, evenly divide it into small pieces, knead it into pancakes, wrap it in powdered sugar, and pinch it tightly.

6. Start the oil pan. When it is hot, put the dough into the sugar cake and turn it over after molding. Fry until golden brown.

Sugar cake is a traditional snack made of flour, white sugar and brown sugar. It originated in Hebei province, and its characteristics of fragrance, beauty, crispness and attractiveness can best be reflected in the fact that it is fried and eaten now. When just out of the pot, the sugar cake is oval and straight. It is easy to soften and collapse after being placed, and the epidermis is no longer crisp and delicious. The inner layer is soft, and the white sugar stuffing complements each other, which is well known.