First, the choice of flour When the sugar cake bursts, it will not only affect the appearance, but also the sugar in the sugar cake will flow out, which will also cause danger, because the dough with high sugar content is instant noodles. If the proportion is wrong, it will explode very easily after entering the oil pan. In fact, when you want to make sugar cakes, the choice of non-cracking powder is very important. Be sure to choose low-gluten flour. As we all know, there are three kinds of flour on the market: high gluten flour, low gluten flour and medium gluten flour. High gluten flour will be sticky, and medium gluten flour will be sticky. Choose low-gluten flour when making sugar cakes, because you need to scald noodles with boiling water.
Second, control the oil temperature and then control the oil temperature when frying sugar cakes. As long as you master these skills, the fried sugar cake will be golden and crisp. Sugar cake is a traditional specialty food. The round sugar cake is very fine in color, which is very popular among the elderly and children. The skin of the candy cake is crisp, but the inside is crisp. When making flour, be sure to pour boiling water into the flour and stir it while pouring it to avoid pimples. When mixing quickly, the dry powder will not become a knot in one's heart, but will live into dough after cooling. Because it is boiled noodles, it will be softer and more tense.
Third, when crispy and delicious fried sugar cakes, the temperature must not be too high. When it is 50% hot, you can make sugar cakes. You should choose to fry them all the time with low fire, so that they won't crack easily when you lie high. Because there is white sugar in the middle of the sugar, it must be pinched tightly when sealing to avoid sugar exposure. As long as you master the skills of oil temperature and dough mixing, the fried sugar will be sweet and delicious.