The practice and recipe for old-fashioned fried cake are as follows:

Materials: 200g of glutinous rice, 10g of sugar, 2g of yeast, 250g of bean paste filling, 5g of corn oil, 2g of baking soda, 200g of lukewarm water.

Tools: pots, spatulas, basins, bowls.

1, glutinous rice flour, sugar, yeast, add warm water, knead into a dough, rest for more than an hour. Put baking soda, knead evenly.

2. Divide the bean paste filling into 8 portions, about 30g per portion, and knead into a ball. Divide the dough into 8 equal portions, about 40g each. The dough is very sticky, so put a layer of corn oil on your palm to prevent it from sticking. Punch down the dough, making it thicker in the center and thinner at the edges.

3. Put in the bean paste filling, turn the edges over, and flatten again. It's easier to flatten the dough than to wrap it into a ball, because the dough is so soft that it's easy to expose the filling.

4, the oil temperature fifty percent hot, low heat, put in the fried.

5. When it floats, flip it over. Both sides are fried until golden, bulging, floating up on the good.