How to make fried cake and what are the tricks to make it perfect?

How is the practice of deep-fried cake and what are the tricks to make it perfect?

Fried cake is a very classic breakfast in the north, crispy, soft, sweet, fried cake is quite popular in the north. It is very similar to the appearance of fried sugar cake, but the ingredients and practices are very different, today I mainly come to share with you is the practice of fried cake.

Many of my friends wrote to me that the fried cake is always cracked or the skin is not crisp enough, fried cake for the degree of fermentation and fire requirements are very high, the fermentation is not good enough to do out of the crispy, the fire is too big, if it is easy to crack, the following details to share with you some of the key points of the process of practice and production.

500 grams of glutinous rice flour

4 grams of yeast

10 grams of sugar

400 milliliters of lukewarm water

Amount of bean paste

1, first pour the sugar and yeast into the lukewarm water, stirring until it melts.

2, then add the yeast water into the glutinous rice flour in turn, stirring as you pour, there is a big difference in the absorption of glutinous rice flour, be sure to reserve 10 grams of water.

3, kneaded into a moderately soft glutinous rice dough, the surface of a layer of cooking oil, covered and fermented until 1 times the size.

4: The inside of the fermented glutinous rice ball will be dry and loose like in the video.

5: After fermentation, knead the glutinous rice ball for a while longer and knead it into a smooth glutinous rice ball.

6: Grease the board with cooking oil, put the glutinous rice ball on the board again and knead it into long strips, then divide it into even-sized glutinous rice balls.

7: Take a glutinous rice ball, press it into a nest, put in the appropriate amount of bean paste filling, and tighten it with a tiger's mouth, make sure to pinch it tightly at the mouth, otherwise it will be easy to leak the filling when frying.

8, and then kneaded round, with the palm of the slightly flattened a little.

9, all done, covered with plastic wrap second fermentation 15 minutes.

10, the temperature of the oil in the pan burned to 5 into the heat, put the raw embryo in, do not put too much at a time, to prevent sticking together.

11, with a small fire slowly fry, as the oil temperature rises, slowly began to float up, turn a below continue to fry. Fry to slightly yellow, you can adjust the fire a little higher, has been fried until golden and crispy can be fished out.