First, the first step of scalding noodles and fried sugar cakes is scalding noodles. Boil clear water in the pot, turn off the fire and pour in flour, and keep stirring until the dough is fine. Here, it should be noted that when pouring flour into the pot, you must add a small amount for many times, and stir while pouring it, so that the flour can be fully stirred and it is not easy to produce pimples.
Stir until the dough, take it out and clip it into small pieces, and let it dry for later use. Because the freshly mixed dough is very hot, it can be quickly cooled into small pieces, and it is not easy to stick to the hands after cooling, which is convenient for the next kneading.
Deep-fried sugar cakes need to remember a lot of knowledge in the crisp, and they need to add things to the noodles, and they need to be ironed well. The fried sugar cake we are talking about is the fried cake with hot noodles. Only by scalding the white flour with boiling water and scalding it thoroughly can the cake be crispy and taste better. In addition, glutinous rice flour, dried flour, appropriate amount of sugar and crispy noodles can be added to make the sugar cake crisp better. Generally, glutinous rice flour is added with 2 liang per 1 kg, dry flour can be added with 1 1-2 liang, sugar can be added with 30-50g, and kneaded pastry can be added with 3 liang. The crispness of fried sugar cakes also has a great relationship with the temperature. If the low temperature for a long time can't coke the noodles, it won't be crisp, and there are many influencing factors. It takes several times to fry them more crisply. Well, it will help you to say these few things.
Second, add lard to the oil crispy pot (that is, the oil made from pig fat) because lard has a good crisping effect, no matter what pasta is made, if you want to make it crisp, you can add lard in moderation to make it crisp. After heating the oil, pour it into the prepared flour (put the flour in a separate bowl), and stir it into a thick paste, not too much oil, but in a particularly thick state, which can be kneaded into a shape like dough usually kneaded, so that the pastry is ready.
Third, add a proper amount of flour and white sugar to the sugar stuffing bowl and stir well. You can also use brown sugar.
4. After kneading the dough, ironing it and cooling it, arrange the small pieces into a big dough, then press it into a big dough piece, spread the pastry on the dough piece, then fold the dough piece, pinch the edge, fold it repeatedly and roll it flat. After the pastry is evenly mixed with the dough, shape the dough into strips, and block out small flour agents. Each flour agent is squeezed flat and packed with sugar stuffing, and then press it into cakes.
Fourth, fry the sugar cake from the pot and burn the oil. The oil temperature is 50% hot. Slowly add the sugar cake embryo, fry it slowly with a small fire, pay attention to constantly turning over, and fry until the surface is golden and bulging into a round bubble.
Want to crisp: add lard and flour, you can make oil and flour into crisp as I said, or you can add them to the dough separately, in short, mix them evenly into the dough, so that the fried sugar cake will be crispy outside, sweet inside and very delicious.