2. After the hot noodles are cooked, let them cool.
3. Prepare sugar stuffing at this time. Add some flour to the sugar to prevent burning mouth and sugar flow, and add a handful of black sesame seeds to enhance fragrance.
4. After cooling, add a little cooking oil and make dough. When you add oil to the dough, you don't touch your hands. The dough is very soft.
5, finishing long tube, determine the dosage. The size of the powder is according to your own preferences. You can eat the big ones if you like, and the small ones if you like.
6. You don't need to roll the dough, you just need to flatten it by hand, and then press it into a cake crust that is thick in the middle and thin around.
7. Put some sugar stuffing in the tundish. You must not be greedy when you wrap the sugar stuffing, and you must tighten this mouth when you close it, otherwise the sugar will flow out when you fry it.
8, after tightening the mouth, flatten it, so that the embryo of a sugar cake is ready.
9. When the oil temperature in the pot is 50% hot, put the embryo in. Turn over after going in to prevent the sugar cakes from sticking together.
10, take a clean and dry chopstick and put it in the oil pan. When there are small bubbles on chopsticks, the oil temperature is almost the same.
1 1. After frying the bottom, turn over and fry until both sides are golden and float. The calories of fried sugar cakes should not be too big or too small. If the heat is too large, it's easy to get burnt outside and tender inside. If the heat is too small, the fried sugar cake will be harder.