The secret of not cracking, not hardening, and not collapsing the fried sugar cake is here, and you can open a store if you learn it

Some time ago, I made fried sugar cakes, and I received a lot of private messages, the most of which was about the cracking of sugar cakes, and today I summarized a few points and shared them, hoping to help everyone.

Ingredients: flour, water, sugar, oil

The steps are as follows:

Step 1: Blanching the dough

The most important thing to fry a good sugar cake is to blanch the noodles, and the proportions are very important.

Add 900 ml (one catty and eight taels) of water to the pot, add 20 grams of sugar, and bring to a boil over high heat.

After the water is boiled, add 500 grams (one catty) of ordinary flour, stir well, turn off the heat when stirring until viscous, and let it dry for a while.

Key points: 1. The flour must not be made with high gluten, which is easy to explode during the frying process and splash and hurt people; 2. The flour must be scalded thoroughly, the better the scalding, the better the water absorption, and the good scalding of the flour is also a key to not cracking.

Step 2: Adjust the sugar filling

Take a small bowl, add 100 grams of sugar, 20 grams of flour, stir well, if you don't like sweet, you can halve the amount, but try not to increase the amount.

Important: Too much sugar stuffing, and the sugar cake is easy to break the skin during the frying process, which will crack and leak sugar.

Step 3: Make the sugar cake

Wipe a little oil on the cutting board, pour the stirred noodles on the cutting board, press it into a cake shape with your hands, add 50 grams of dry flour and spread it evenly, then pour 20 grams of cooking oil on it, and spread evenly.

The next step is the technique, don't knead it first, grab it repeatedly with your hands, repeat it about five times, this step is mainly for the puff pastry of the sugar cake.

When finished, knead the smooth dough, knead it into long strips, and cut it into evenly sized pieces, 60 grams of each agent I made.

Take a cut agent and rub it round, press it into a thin edge and thick middle dough, roll it out with a rolling pin if it is uneven, wrap it with sugar filling, close it with a tiger's mouth, pull off the excess dough after tightening, and then gently rub it with your hands, rub the mouth smooth, and press it flat.

Key points: 1. When closing the mouth, the force should be even, and it should be tightened, and the uneven force will lead to weakness in some places, and a bag will be bulged from the mouth when it is fried, and it will burst open if it is serious; 2. The cut agent and the finished sugar cake are covered with plastic wrap or a convenient bag to prevent the skin from drying out.

Step 4: Fried sugar cake

The oil temperature is turned to low heat and put in the sugar cake, shake the pot to avoid touching the bottom of the pot, and the sugar cake floats up and turns to ensure that each side is heated evenly.

The whole process is fried slowly on low heat, and the fire is too big to be pasty on the outside, and it is not cooked on the inside. Fry until golden brown and cooked through, then remove the oil.

Focus: The oil temperature of fried sugar cake should not be too low or too high, too low the skin is easy to crack and leak sugar, too high is easy to burst and splash people.

The sugar cake made according to this step is crispy on the outside and soft on the inside, although it loses its crispy texture after cooling, the soft and glutinous taste will not change.

Master these key points of making sugar cakes, ensure that the sugar cakes you make do not crack, do not leak sugar, do not harden, do not collapse, and you will fall in love with it once you eat it, and you will never want to go out and buy it again.