Authentic fried cake method, glutinous rice flour is scalded in boiling water, all hollow do not collapse, and it is not greasy to eat


Fried cake is a traditional snack in Northeast China, the main feature is that the skin is thin, the inside is still hollow, it tastes crispy on the outside and glutinous on the inside, and the aftertaste is endless. Traditional fried cakes are made of flour and fried on hot dough, and there are many filling options, such as white sugar sesame filling and bean paste filling, which can also be made into salty flavor.


【Preparing ingredients】
400 grams of glutinous rice flour, 200 ml of boiling water, 100 ml of cold water, 4 grams of yeast, 50 grams of sugar, 40 grams of cooked sesame seeds, and appropriate amount of breadcrumbs
1. Half of 400 grams of glutinous rice flour is scalded with 200 ml of boiling water, and the other half is blanched with 100 ml of cold water, so that the cold and hot alternately, the kneading glutinous rice dough is not easy to crack, and finally stir them together.


2. Wait until your hands are not hot and then put in 4 grams of yeast, if the temperature is too high, the yeast will be scalded to death and lose its effect, stir well and knead it into a ball, the process of kneading at the beginning will be more sticky, wash your hands and then knead it will not stick, knead it until there is no dry glutinous rice flour.


3. After kneading, seal and ferment for 30 minutes, the dough can form pores in the dough, and it is not easy to burst when frying in the pot.


4. Prepare the filling: 50 grams of sugar, 40 grams of cooked sesame seeds, mix well.


5. After the glutinous rice dough is served, put it on the cutting board and knead it directly into long strips, and then divide it into small evenly sized pieces.

6. Then pinch each small agent and wrap it into the sugar filling, seal and flatten it, and the last step is to dip the egg wash and wrap it with breadcrumbs, and you can also omit it if you don't have it.


7. Pour an appropriate amount of oil into the pot, the oil temperature is 3-4 into heat, that is, slightly hot, put the cake blank into the pan to fry, and the low oil temperature can make the temperature of the cake not much different, which is the key to prevent bursting.


8. Fry for about two minutes and then turn over and fry, fry the whole process with low heat, turn it back and forth, fry until the cake bulges and becomes bigger, and it will not be deformed with chopsticks.


9. The glutinous rice fried cake made in this way is golden and crispy on the outside, sweet and soft on the inside, hollow, and will not collapse when it is cold.



【Summary of Tips】
1. If you are troublesome, you don't need to make dough, but it is easy to explode in that way, and you need to control the oil temperature.
2. When frying the second pot, be sure to wait for the oil temperature to cool down before frying, otherwise it will crack.
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