How to prevent sugar from leaking out when frying sugar cakes? Tips to prevent sugar from leaking out when frying sugar cakes

We all know that fried sugar cake is a popular snack. It tastes crispy and delicious, and the filling inside is sweet. It tastes very good and is loved by people. Many people will fry sugar cake at home. So how to make fried sugar cake without leaking sugar? Let's take a closer look!

How to make sugar cake without leaking sugar

To make sure that the sugar cake does not burst during frying, the sugar will not leak out. To make the sugar cake not burst or leak out, the following five points must be achieved at the same time:

1. When blanching the noodles, be sure to use boiling water, pour it into the prepared flour, and stir quickly until there is no dry flour, so that the flour is evenly heated and cooked. The ratio of flour to water is 1:1.5, that is, 1 bowl of noodles is cooked with 1 and a half bowls of boiling water.

2. When making the sugar filling, be sure to add a small amount of dry flour to the white sugar and mix it evenly. This way, when frying, the white sugar will be wrapped in the flour and become sticky, making it difficult to fry.

3. When wrapping the sugar cake, try to use the method of squeezing with the tiger's mouth to close the mouth. The advantage of this method is that the thickness of the sugar cake skin is uniform and sugar will not leak out during frying. If you use the method of wrapping dumplings, the hot dough itself is very soft, and if you apply uneven force, the skin will be thin and sugar will leak out.

4. When the oil temperature is 40% to 50% hot, put a small amount of sugar cake in at a time. Be sure to keep frying on low heat. The oil temperature cannot be too high, otherwise it will cause the sugar cake to explode.

If the above four points are achieved at the same time, the sugar cake may still explode during the frying process. Let’s talk about the most important point next.

5. Spread the boiled dough and let it cool. Prepare a small bowl, pour dry flour, add water, and stir into a thin batter for later use. After the boiled dough cools down, knead it into a ball, then pour the batter into the dough and fold and press it to mix it evenly. Be careful not to knead the dough to avoid the gluten forming and the fried sugar cake becoming hard. Let it rest for 30 minutes so that the fried sugar cake will not explode and will not become hard when it cools down.

What are the techniques for making fried sugar cakes?

First, boil the noodles in boiling water. That is, use boiling water when kneading the noodles. Use wheat noodles instead of glutinous rice noodles.

Second, pre-add some sugar to the water. That is, some sugar is dissolved in the boiling water used for the noodle soup, so that the sweetness of the noodles is more even.

Third, the sugar filling should be mixed with dry flour. Add some dry flour to the white sugar and then wrap it in the cooked dough. This way, it will swell up when fried, like a balloon, but it will not explode.

Fourth, when frying sugar cakes, the fire should be low. Do not fry over high heat, as high heat will easily cause bubbles on the outside, which will make the outside burn and the inside not cooked through. In this way, the sugar cakes will not be soft but hard. Frying over low heat will make the sugar cakes softer, the outside and the inside cooked more evenly, and they will also be crispier.

How to make fried sugar cake

Ingredients:

Flour, sugar, black sesame

practice:

1. Prepare all the ingredients first. Put the flour in a container, add half a bowl of water in a pot, boil over high heat, add a little sugar after the water boils, stir evenly with chopsticks. Pour the boiling water into the flour several times to scald the dough. Let the scalded dough cool, knead it into a smooth dough with your hands, and let the kneaded dough rest for 15-20 minutes.

2. While the dough is resting, start preparing a sugar filling. Prepare a small bowl and pour in white sugar, then add flour and a little black sesame seeds, and mix well. (Adding flour to white sugar will prevent the sugar from leaking out of the finished cake. The ratio of white sugar to flour is 1:1)

3. Put the dough on the chopping board. If it is a little sticky, you can apply some oil on the chopping board and your hands, and knead the dough into a long strip. After kneading the dough into a long strip, divide it into small pieces of uniform size, and then pat it into dough sheets with your hands.

4. Put the prepared sugar filling on the beaten dough, pinch them together like dumplings, flatten them again, cover with plastic wrap and let them rest for another ten minutes.

5. Pour rapeseed oil into the pot, heat the oil to 60%, put in the well-kneaded sugar cake, fry it slowly over medium-low heat until the sugar cake floats up. Note that you must use a low heat, otherwise the sugar cake will not swell up.

6. Fry the sugar cake until golden brown, then remove from the oil and drain. The sugar cake is crispy on the outside and tender on the inside, and it tastes better when eaten hot.

What should I pay attention to when making fried sugar cakes?

Be sure to use boiling water to knead the dough to ensure the soft and glutinous texture of the fried sugar cake, but the dough should not be too soft, and attention should be paid to the quality of the water added.

The oil temperature for frying sugar cakes should not be too high. Too high an oil temperature can easily cause the sugar cake skin to crack, causing the filling to leak out, and it is especially easy to burn it, affecting the taste.