Soft and Sweet

Materials:

250g flour, 450g water, 50g sugar

Methods:

Pour the water into a frying pan and bring to a boil, turn off the heat and immediately pour in the flour and use a spatula or rolling pin to keep stirring until there is no point in drying the flour to take out the cooled and kneaded into a dough.

Put the sugar in a bowl and add 15 grams of flour and mix well.

Roll the dough into a long strip, pinch it into a quail's egg-sized dosage, knead it with your hands to form a thicker disc, put it into the sugar filling and wrap it up, then press it into a disc of about 4cm.

Heat the oil to 70%, and fry the cakes until both sides are lightly browned.

Tips:

Make sure to wrap the mouth well, otherwise the sugar will leak.

Materials:

Glutinous rice flour, black sesame filling, red bean filling, oil

Practice:

1. Add water to the glutinous rice flour and mix it with the flour, it should not be too soft, try to harden it a bit. Then it's time to wake up, wake up for a long time. Can be the first night and good

2. is a small piece of glutinous rice dough flattened, as thin as possible, add the filling, and then wrapped and flattened.

3. Put the oil in the pan and fry the dough on low heat until both sides are golden brown and cooked through.

Tips:

Supermarkets sell red bean paste filling, you can choose to freeze it hard when you use it, when the package is good package.

Shanxi snacks - fried oil cake ~ in the view of northerners, Shanxi, Shaanxi are old west, the old west are good at noodle, old west snacks are very delicious ~ ~ Shanxi said fried oil cake that oil word tone down, while the word cake is almost a whisper, sounds very cute ~

Materials:

Yellow rice flour, brown sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar. p>Yellow rice noodles, brown sugar bean paste filling

Methods:

1. Put the yellow rice noodles into a very small amount of water, and patiently and quickly roll them with your hands into small, evenly moist particles.

2. Place the steamer on the fire, put the grate and drawer cloth, cover the pot, see the heat coming out, evenly sprinkle a thin layer of just rolled jiangmian noodles, then cover the pot, and then see the heat coming out, continue to sprinkle the top, know that all the noodles are steamed through, steamed. (Note: Spreading the noodles must be even.)

3. Put the steamed jiangmian noodles into the container while it is still hot, and start kneading it smooth right away.

4. Sprinkle some oil on the kneaded dough and pull it into small even-sized balls. Make sure it's hot while it's still warm, if it cools down, it will become hard.

5. Dad made in advance of the filling ~ sweet and savory ~ than to buy the kind of sparse not a grueling can be much better ~ ~

6. oil heat on the opening of the frying, nothing tricky ~ ~ ~ the surface is cooked, fried through the frying drums can be out of the pot

Tips:

Friends Tips, the food is not easy to digest, do not greed eat too much Doha ~ ~

Materials:

This is the first time that I've seen the food in the world. /p>

Main ingredient: 1/2 cup water (about 125ml), 1/2 cup flour (about 70g), 2-3 eggs, 1 tbsp sugar, 1/2 stick butter (about 50g), 1 tsp vanilla flavor.

How to make:

1. Put 1/2 cup of water, 1/2 stick of butter and 1 tbsp of sugar in a pot and bring it to boil, then pour the flour into it and stir it quickly with chopsticks to mix well.

2. Beat the eggs well, and pour the egg mixture into the hot noodles with chopsticks in small batches, stirring well with chopsticks. Add vanilla flavor (to remove the smell of eggs, such as the absence of vanilla flavor can not be put), mix the batter that is the cream of the cake billet.

3, stirred into paste.

4, the oil will be hot (oil temperature is not too high), I use two large stainless steel spoon: first a spoon to dig a pile of batter (about the size of an egg yolk) with another spoon dipped into the oil will be gently dial the spoon of the batter into the oil, warm oil by deep-frying until the bulge up, golden yellow can be fished out, drained of oil, sprinkled with sugar can be.

5, sweet sweet cream fried cake is ready.

Tips: use the egg to adjust the degree of dryness and thinness of the batter, if the batter is thicker, the hand can be smeared with a little oil, grab a small piece of billet, kneaded into the egg yolk size of the ball, and then flatten it, put the oil in the frying, so that frying is not as good as thinning out some billets fried out of the bulge, but thinning out billets is not easy to get down and had to use a spoon, the shape of the shape of the less beautiful, but the bulge is very big.

Materials:

Flour, boiling water, sugar, vanilla, egg, cream, oil

Practice:

1. with good flour as raw materials, first boil the amount of boiling water, water boils, change to a small fire, the flour will be poured into the pot, stirring quickly until the dough from the self into grayish-white, do not stick to the hand, take out a little bit of drying to become hot noodles.

2. Sugar dissolved in water, vanilla powder dissolved in water, the right amount of egg mixture in a bowl, add the hot noodles in several times, the last time to add the cream, sugar water, vanilla powder water, knead evenly.

3. Pour peanut oil or lettuce oil in the pan, you can also use butter. But it is not appropriate to use soybean oil or sesame oil, because the latter two oils easily offset the creamy flavor, high-fire burning to smoke, switch to a small fire, at this time will be kneaded and stirred dough, 500 grams divided into 40 even small balls, people before the oil pan with the hands pressed into a round cake, one by one in the oil, to be the cake puffed up as a ball, and was golden brown when the fish, rolled on the sugar that is.

Tips:

In addition to the cream fried cake, there are yellow rice flour fried cake and river rice flour fried cake (with water milled rice, the best quality), the surface should be added to the water and good fermentation, and the surface and not too hard to knead a little alkali into the appropriate. When making a piece of flour about 50-60 grams, with a finger in the middle of a pit, wrapped into the bean paste filling, seal the mouth tightly, with the package into the warm oil deep-fried until golden brown. This kind of fried cake outside and inside tender, sweet and delicious, very popular.

There is also a hot noodle cake, first boil the water, pouring the flour mixing evenly, the face of the hot pot after the split into large pieces, spread out to cool, on the surface and the appropriate amount of alkali noodles, kneaded and pulled into a small dose, press flat, wrapped in brown sugar, cinnamon, dried noodles, mixing made of fillings, with warm oil frying. This fried cake outside the crisp, soft and tender, easy to digest.