The preparation of semi-finished sugar cake is as follows:

Main ingredients: 300g flour, 400g water, 50g white sugar, 30g vegetable oil.

Accessories: 90 grams of sugar, 30 grams of flour.

1. Find a larger basin or soup bowl, pour 300 grams of flour into it and set aside. Then put 400 grams of cold water in the pot, pour it into a small pot, add 50 grams of sugar, bring to a boil and boil the sugar, then turn off the heat. Pour the boiling sugar water into a large bowl filled with flour. Stir while adding water until everything is mixed. There are no gnocchi inside the dough and this process takes about 10 minutes.

2. 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. Then we take a small bowl, put about 20 grams of flour, then add cold water and stir. You need to add water while stirring to form a batter, and the chopsticks can slide downwards.

3. Apply a layer of vegetable oil on the panel, then place the cooled hot noodles on the panel, spread a spoonful of vegetable oil (about 20 grams) inside the hot noodles, and then spread the batter on the hot noodles. (This way we prevent the sugar cake from exploding when frying it), then rub oil on your hands, and knead the hot dough into a smooth and delicate dough. Knead the dough with oil to make the skin crispy.

4. Then roll the dough into a long strip with your hands, cut it into about 50g pieces with a knife or you can use your hands to make it as even as possible. Take a small bowl, add 30 grams of flour and 90 grams of white sugar, stir evenly to make a sugar filling. You can also add some black sesame seeds or white sesame seeds, or not, stir well and set aside.

5. Continue to apply oil on the palms of both hands, take an agent in your hands, and use your palms to press the agent into a thick layer in the middle. It looks like a thin dumpling wrapper on the edge, just a little thicker than the dumpling wrapper. Put an appropriate amount of filling in the middle, and then wrap it like a bun. The mouth must be closed to prevent sugar leakage. After each one is made, press it flat, grease the bottom with oil, place it on the chopping board, and finish them all in sequence.

6. Put about 300 grams of oil in the pot, you can also put more, then turn on the high heat and heat the oil to 5 layers. If you can't judge the oil temperature, you can put the chopsticks in and wait until bubbles start to bubble around the chopsticks. Then turn on medium-low heat, put the prepared "sugar cake" embryo inside and fry it. Don't turn on high heat, use medium-low heat to slowly fry it until it's cooked. If the fire is too high, the inside will not be cooked. It’s going to be murky outside, so you have to be patient.

7. Don’t put too many, usually 3-4 are enough. We have to flip them back and forth during frying. The first flipping operation is when frying the buns. 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 the oil and put it on a plate.