Recipe proportions

Sugar cake crust: 160 grams of flour, 180 grams of water, 30 grams of white sugar. The amount of sugar can be adjusted according to the sweetness you like.

In addition, you must prepare 20 grams of lard. If not, use raw oil. You also need to prepare a handful of raw flour. Lard and raw flour are crucial.

Sugar cake filling: 15 grams of flour, 30 grams of white sugar, a little baking soda.

I would like to emphasize here that the ratio of flour and water here is like this. There is no doubt that this is not making steamed buns or ramen noodles, nor is it making hand-rolled noodles. The softer the dough is, the softer it is to make fried cakes. The tastier. Moreover, I personally find that flour absorbs water more easily when blanching noodles, so use relatively more water.

If the ratio of flour and water is 1:1, although it is easier to handle during operation and less sticky, the final product will be a bit hard.

Also, just use regular flour.

Detailed production steps

1. Mix the dough. Find a relatively large steel basin or porcelain vessel, pour 160 grams of flour into it and set aside. Pour 180 grams of cold water into a small pot, add 30 grams of sugar, bring to a boil and turn off the heat. Then use the hot sugar water to make the dough, stirring while adding it. I prefer to add a little more water, and the finished product will be more delicious.

After everything is mixed, use 4 chopsticks to continue mixing the dough until it looks like there are no lumps inside. This process takes about 10 minutes.

After mixing, let the hot noodles cool completely. There is no need to cover the dough during this period. The dough will not dry out and it is easier to dissipate heat if it is opened.

Next, put the lard or raw oil on the fire to heat it, and then let it cool completely. This is equivalent to the pastry. It must be heated to 60 to 70% hot. The effect of not burning it is completely different from that of burning it. After burning, the skin of the fried cake will look crispy, giving it a slightly crunchy texture.

After letting it cool, we have to perform the most critical step.

First, rub oil on your hands and knead the dough into a smooth and delicate state. Then, spread out the dough, make a hole in the middle, sprinkle a handful of dry flour into it, and then pour in lard.

After that, start to pinch or pound the dough with your fists. Finally, after various tinkering, the dough will become very smooth and delicate.

2. Mix the stuffing. Take a small bowl, add 15 grams of flour, 30 grams of white sugar, a little baking soda, and stir evenly. There is no need to add oil or water here, but you can add some black sesame seeds or white sesame seeds, or not, stir evenly and set aside.

3. Tuanjiazi. After the dough has cooled completely, rub the palms of your hands with oil. Divide the dough into round balls of even size. Scoop out a spoonful, which is exactly the amount of a sugar cake. Roll it out and place it on the chopping board.

Remember, apply oil on the bottom of each piece and place it on the chopping board, and then rub all the pieces in turn. If your palms get sticky during this period, apply some oil.

4. Filling. Continue to grease the palms of both hands, take a pot in the left hand, press a pit in the middle with the thumb of the right hand, put an appropriate amount of filling into it, and seal it.

After each one is made, press it flat, grease the bottom with oil, place it on the chopping board, and finish everything in sequence.

I would like to emphasize that this noodle is very soft and will not stick to your hands as long as you apply oil, but the cake will not be hard when it is soft.

5. Heat oil over medium heat and fry. When the oil is heated to 60-70%, you can put the cake embryo in. If you can't control the oil temperature, take a dry chopstick and put it into the oil pan. If a lot of bubbles are generated quickly, it's ok.

Turn the dough over several times during frying. I usually turn it over for the first time when frying the buns. It depends on the condition.

When both sides are fried to an attractive golden brown, it is ready to be taken out of the pan. Put the fried cake into a colander, drain off the oil, and put it into an iron basin lined with kitchen paper. Here, kitchen paper is placed to absorb oil.

By the way, if you have bread crumbs, it will look better if you wrap it in some bread crumbs after it is baked. I once wrapped it in coconut milk, and it was okay.

6. Let’s eat. Remember, don’t taste it when it’s just out of the pan. It’s no joke to be burned by the syrup inside. Finally, let it warm before trying it. Especially if you give it to children, you must pay attention to safety. In fact, this candy cake is very delicious after it is cooled, and it is not hard at all.