I always thought that the sugar cake was made of glutinous rice flour, but after several attempts, I found that glutinous rice flour was only made of glutinous rice cake or sesame balls, which was completely different from the taste of sugar cake. Later, I learned that the practice of sugar cake has requirements for dough mixing. Flour must be mixed with boiling water, and the stuffing should be wrapped with dough cooked to 89% maturity, and then fried in a pot, so that it can be hollow. Fried sugar cake dough: flour 150g, sugar 20g, boiled water 200g.

Sugar stuffing: 10g flour, 20g sugar.

Specific practices

1,150g of flour, pour 20g of white sugar and mix well, then pour 20g of freshly boiled hot water and mix quickly until there is no dry flour.

2. Grease the chopping board: put the scalded dough on the chopping board, put it in a non-scalded state, grease it with both hands, knead the dough into a smooth state, and cover it with plastic wrap to wake it up for 20 minutes.

3. Add 20g of sugar to10g flour and mix well. You can also use brown sugar. The sugar stuffing with flour will not flow out.

4. Wake the dough into a small dose of uniform size and take a nest and wrap it in sugar stuffing.

5. Close the mouth with your right hand. The mouth must be smooth. You can knead it into a small tip and then flatten it or pull it off. There can be no gaps.

6. Pour oil into the pan, the oil temperature is 50% hot, add sugar cakes, and turn to medium heat for frying. When the sugar cake floats, it should be turned constantly to make the sugar cake heated evenly.

7. Fry the sugar cake until the surface is golden and crisp.

Tips 1, flour must be mixed with boiling water, and after kneading into smooth dough, it must be covered with plastic wrap to wake up.

2. When wrapping sugar stuffing, don't leave a gap when closing, or it will crack easily when frying.

3. When frying sugar cakes, fry them in medium heat. Fire can easily blow to the outside and the inside. If fried with low fire, the sugar cake will harden and absorb more oil.

If you want to eat sugar cakes, fry them yourself! My own fried sugar cakes are golden in color, not as black as those bought outside. They are all hollow and big, and will not harden when cooled.