The glutinous rice fried cake is delicious. Not only is it sweet and delicious, but the skin is made of glutinous rice flour, which is very soft and sticky. The child ate well. Many local breakfast sellers make fried cakes, but the skin is made of flour. Ingredients: 300g glutinous rice flour, 300g flour and 0/50g brown sugar/kloc-fried. Sift glutinous rice flour and flour to avoid pimples; Black sesame seeds are crushed with a rolling pin and filled with brown sugar.

Pull a small piece of dough by hand, flatten it, put in a proper amount of bean paste stuffing with a spoon, drag the dough with one hand, and push it up from all sides with the other hand until the dough wraps the bean paste stuffing, and pat the dough several times with both hands to form a round cake. Technology: Knead the dough with warm water mixed with sugar, make the stuffing-bean paste into strips, wrap it into skin and flatten it.

Knead the dough a few times, take the agent the size of Yuanxiao, and press it into a cake (raw glutinous rice flour is not sticky, which is harmful to fried food because it is thin, and it is easy to get large pieces of flour on your hands, so the strength should be appropriate), put a proper amount of just-made stuffing into the cake, and then gently fold the edge to the middle. I prefer to eat mash powder, wrap it in bean paste, and then fry it in a pot.

Pour more cooking oil into the pot. When the fire is heated to 40%, put the cake blank into the pot, turn to low heat after setting, fry on one side, turn over, fry on both sides until golden brown, then take it out and put it on the plate. After waking up, wrap a small jiaozi with even size, press jiaozi into a cake and wrap it with bean paste. 5, pressed into a cake, wrapped in bread crumbs. Pour oil into the pan, fry at 70% oil temperature, and fry slowly on low heat. Deep-fried until both sides are golden, you can go out of the pot and the fried cake is ready.