2. After the water in the pot is boiled, turn to low heat, then add 2 spoonfuls of sugar to the pot and stir, then pour in a big bowl of flour. The approximate ratio of flour to water here is 500 grams of flour and 600 grams of water. Then use a rolling pin to keep stirring in the same direction, do this step more and cook all the flour. Finally, mix the flour together and turn off the heat without sticking your hands.
3. Sprinkle some dry flour on the chopping board, put the cooked dough on the chopping board, and knead the dough evenly and smoothly into a slightly soft dough while it is hot. After kneading the dough, grab a piece of dough and knead it into a long strip, then cut it into several equal parts. Then start wrapping oil cakes, arrange small doses into a concave shape with both hands, and then wrap them with sugar stuffing and knead them. In this way, the sugar in the oil cake will seep out, and it will not break when frying in the oil pan, which will be safer. Don't ask for help when wrapping oil cakes. You know your own pancakes. You'll know if the cake is wrapped, pinched and exposed. If the oil cake is not well wrapped, it will leak when frying the oil cake, and you will burn yourself then.
4. Pour more oil into the pot. When the oil is hot, turn to medium heat, and then put the oil cakes in one by one to fry. In the process of frying, turn the oil cakes over and fry them one by one, and finally control the oil when they are golden on both sides. This cake is ready. The fried oil cake is golden in color, crisp outside and tender inside, sweet and delicious. The practice is also very simple, and friends who like it can try it at home.