material

Flour 150g, boiled water 180g, and auxiliary materials: brown sugar, white sugar and a little oil flour.

Exercise:

1. Add 1 tablespoon sugar to flour and mix well, then pour it into boiling water, stir while stirring, and knead it into dough.

2. The dough is sticky. Just put some oil on your hands and knead into dough until it is slightly smooth.

3. Divide the dough into several small portions.

4. Take a small dose, pinch it thin with your hands, wrap it in brown sugar (or white sugar), sprinkle some flour on the sugar, wrap it in a circle and pat it flat.

Pour enough oil into the pot until a chopstick is inserted. Many small bubbles will immediately float up and turn into a small fire, frying the bottom blank until both sides are golden.

6. Remove the gutter oil and put it on kitchen paper to absorb the excess oil.

Tips:

1. Boiling water, if boiled, can ensure the soft and glutinous taste of glutinous rice, so it will stick to your hands when kneading dough, and it is easy to operate with oil on your hands.

2. Sprinkle a little flour on brown sugar or white sugar to prevent sugar from splashing when heated. Just a little flour will affect the fluidity of sugar.

3. Put a small iron curtain in the oil pan to let the oil exceed the curtain, so that the fried cake will not sink, and the pastry will be fried slowly with a small fire and will not shoot out.

Don't eat in a hurry after cooking, wait until it is a little cooler.