Sugar cake is a kind of New Year's food, mainly flour, brown sugar, white sugar and so on, the practice of grease, as if it were a golden pastry, then, sugar cake fried out very hard how to do?

Sugar cake fried out very hard because less of these steps

1, you use the wrong flour. The flour for making fried cake is low gluten flour or medium gluten flour. You can't use high gluten flour.

2, your mixing ratio of hairy flour to hot flour is not right. Blanched noodles: hairy noodles = 0.8:1, blanched noodles must be cooled before mixing with hairy noodles. And be sure to add baking soda.

3. You can add 10% cooking oil to the dough for better taste.

Sugar cake fried out very hard mainly because of the temperature of the water

According to Professor Mom's years of experience in making sugar cake, the temperature of the water for blanching the dough is best controlled between 88 and 95 degrees Celsius. This water temperature is suitable for the protein in the flour denaturation coagulation, this denaturation so that the gluten in the dough is destroyed, the starch will absorb a lot of water and expansion into a paste, and decomposition of monosaccharides and disaccharides. Note: The scalded dough is glutinous and small, and the finished product is translucent.

If you don't have a tool to test the temperature of the water, I'll tell you a tip. You can pour boiling water into a cold ceramic pot, and then use the water in the ceramic pot to scald the dough. In addition, you can also use a stainless steel pot to boil the water, and then use the water in the pot to scald the dough after it has been removed from the heat for one minute.

Sugar cake is a traditional snack, more common in Anhui and Shandong. The fried golden crispy skin, soft and sweet filling, bite a mouthful of flavor, eaten while hot taste better.

Sugar cake practice

Cooking difficulty: easy Cooking time: