Required ingredients: flour, water, oil, baking powder, brown sugar, walnut powder

1, stainless steel pan is hot, pour 10 grams of salad oil, shake the pan, it is best to side also smeared with oil, so that it does not stain. Then cover the pan with a lid, quickly pour 280 grams of water, fast is not splashing oil.

2. When the water comes to a boil, lower the heat and continue to boil for another half a minute, remove the pan from the heat and pour in 160 grams of flour.

3. Mix quickly with a rolling pin until there is no raw flour.

4, when the hot noodle is not hot take out, add 2 grams of baking powder, knead back and forth until smooth and delicate, no hard knots at all, have time to molasses 20 minutes.

5, make the filling: 30 grams of brown sugar, 10 grams of walnut flour and 5 grams of flour mix well. Note: the traditional sugar filling is sugar and flour, flour accounts for 10-20% of the sugar.

6, roll the dough into strips and divide into 9 equal parts, about 45 grams per part.

7: Take one portion and press a nest, scoop in 1 teaspoon of filling, about 5 grams.

8: Slowly turn the dough upward to close the mouth, and make sure to pinch the mouth tightly, otherwise it will crack easily when frying.

9, sealing face down and press flat, in turn, do other sugar cake blanks, have time to molasses 20 minutes.

10, fried sugar cake oil temperature can not be high, high oil temperature is very easy to burst, filling overflow. You can drop a small piece of dough, when the dough slowly floats, is the best temperature for frying sugar cake, this time will be the sugar cake billet in the pot.

11. Keep it at this temperature all the time and turn it over when it slowly rises.

12, deep fry until golden brown.

13, sugar cake finished picture