1. When kneading the dough, the water used for scalding the dough must be just boiling water. Then use chopsticks to stir the dough continuously. Knead the dough while it is still hot.

2. The oil temperature must be controlled well. If you cannot control the oil temperature, you can place a peanut in the oil pan. When the color of the peanuts turns light brown, it means that the oil temperature is suitable. .

3. After the sugar cake is put into the oil pan, it will slowly float to the surface. At this time, you need to slowly turn it over with a tool, turning both sides back and forth, so that it can be heated evenly.

4. When the sugar cake is fried to a darker yellow color, it can be taken out of the pan. It is considered ready at this time.

5. The surface of the sugar cake is very crispy, but the inside is very soft. It must be eaten while it is hot.