Most of the fried sugar cakes in the south are made of glutinous rice flour, which is soft and delicious. The fried sugar cakes in the north are made of all-purpose flour, which can be soft and glutinous in taste, but I prefer flour because glutinous rice flour is too sticky and not as delicious as flour. Fried sugar cakes are very popular in Henan, Shandong and Hebei.
Many people are willing to eat fried sugar cakes, but they can't make them. What they are most afraid of is cracks, because they will explode and leak oil. For novice friends, it's really terrible. Living in the countryside, I have formed a habit. Every year when the wheat is harvested, we should fry sugar cakes, taste the taste of new wheat and celebrate the bumper harvest. I'm familiar with fried sugar cakes. Today, I take this opportunity to fire them.
Ingredients: flour, boiled water, cooking oil.
Seasoning: brown sugar, (sesame)
1. Prepare proper amount of flour. Make instant noodles first and boil a pot of hot water. This is just a fire. Stir with chopsticks while pouring until there is no dry powder, and all of them become flour floc. The softer the dough, the more delicious the fried sugar cake will be. After a little heating, stir the dough.
2. Sprinkle some dry powder on the chopping board, put a layer of cooking oil on your hand to prevent adhesion, pour out the dough and start kneading. Knead all the excess dry powder into the dough and knead it into a smooth dough.
When kneading dough, be sure to add a handful of dry flour. The first is to prevent adhesion, and the second is to increase the crispness of dough, which is also the key point of pastry. Under normal circumstances,150g flour needs 290g water.
4. Knead the dough, cover it with a layer of plastic wrap, seal it tightly, and let it stand for a while. The dough relaxes and needs to wake up when ironing, about 30 minutes.
5. Next, make a brown sugar filling, scoop in a spoonful of flour and two spoonfuls of brown sugar, and stir well. You can also add a proper amount of chopped flowers, black sesame seeds and white sesame seeds according to your personal taste. If you only pack brown sugar, it is easy to burn your mouth. Adding flour will increase the viscosity, cool quickly, and the sugar filling will not flow easily.
6. When you wake up, take out the flour, divide it into small noodles, knead it round and flatten it, with a thick nest in the middle and fine around it. When operating, apply grease to your hands for easy operation. It is not easy to dip in the ingredients, scoop the stuffing, tighten the jaws, and pull the lower tip at the mouth.
7. Tighten the green embryo, handle the closing, and then press it into a small cake. It should be noted here that if it is cracked, it must be the reason for the closing. Be sure to handle it carefully, slowly gather for a while, and tighten the jaws, so that it is not easy to crack and the frying process is not afraid of oil splashing.
8. Boil the oil in the pot. When the oil temperature is 50% hot, you can fry in the pan. How to judge the oil temperature? Chopsticks can be inserted into the bottom of the pot, and there are dense bubbles around them, which means that they can be fried slowly with medium and small fire. After a little shaping, remember to turn it over several times to keep it evenly heated. When they all float and turn golden yellow, you can control the oil and take them out.
9. The sugar cake fried in this way is brittle even if the skin is cold. I can eat it after it gets hot. Golden color, delicious. The sugar filling is properly handled, and it doesn't flow or burn. It's fragrant and sweet, and it's all crispy and hollow. I can eat five at a time.
1, the fried sugar cake must be cooked with hot noodles, so that it will be soft and delicious, and the water must be boiled. Pay attention to high temperature burns in this process.
Don't forget to give two spoonfuls of flour when making sugar stuffing. Flour can neutralize viscosity, prevent burns and cool quickly. If you don't like sweets, you can put less sugar and more flour.
3. When the oil temperature is 50% to 60% hot, you can fry the sugar cake in the pot, and fry it slowly in small and medium fire, not in a big fire. After setting, turn it over with chopsticks several times to keep both sides heated evenly until they all float, indicating that the inside is hollow. When the color is golden, you can control the oil and take it out of the pot.