How to make sugar cakes fluffy and crisp?

Fried sugar cakes make use of the gelatinization characteristics of starch in flour. After the flour is scalded with hot water, the gluten tissue is destroyed by high temperature, and the starch in the flour is gelatinized at high temperature, that is, the starch absorbs water and becomes paste. Cold water, like flour, starch is insoluble in water, so cold water is absorbed by gluten, and the water absorption capacity is about 50%. The water absorption of gelatinized flour is more than 3 times that of cold water. Because of the high water absorption of starch, when frying at high temperature, water evaporates to produce a lot of water vapor, so the sugar cake bulges. The filling of sugar cake doesn't need to be as thick as bean paste or milk yellow. If the stuffing is sticky, it is difficult to bulge between the upper and lower pieces, so it is difficult to make other fillings hollow.

Preparation of fried sugar cakes and materials

Dough part: 250g flour, 450g water, 30g sugar, 40g oil and 70g flour.

Sugar stuffing: 4 tablespoons white sugar, 2 tablespoons flour, 1 tablespoon oil.

operation sequence/order

Step 1: Pour 450g clear water (about 2 bowls) into the pot for heating, add 30g sugar (2 spoons) and stir until the sugar melts. Boil the sugar water and turn off the heat. Pour all 250g flour (1 bowl and a half) into boiling water and stir quickly and evenly. Generally, the water absorption rate of cold water and noodles is about 50%, because starch is insoluble in water at low temperature and mainly absorbs water by gluten. When hot water is used to knead dough, gluten is destroyed by high temperature, and starch begins to gelatinize at high temperature, and its water absorption capacity becomes stronger, which can reach more than three times that at room temperature. The completely gelatinized batter is this kind of thick paste.

Step 2: stir until there is no dry powder and granules. Grease the panel to prevent it from sticking. Put the gelatinized batter on the panel, flatten it with both hands, spread it out and let it cool. Because flour will gelatinize above 53℃, it must be cooled to hand temperature before the next step can be carried out.

Step 3: After the batter is not hot, add 70 grams of flour and 40 grams of oil and knead well. This step is to make the dough crisp. When fried with oil and flour, the surface of the sugar cake is crisp and not soft. Don't add too much flour, it will affect the foaming in the middle of the sugar cake.

Step 4: Knead until the surface is smooth, cover it with plastic wrap and put it aside for proofing 15 minutes.

Step 5: Prepare sugar stuffing. Add 4 tbsps of sugar, 2 tbsps of flour and 1 tbsps of oil into the bowl and mix well. Flour is added to prevent the sugar stuffing from melting and flowing out. The purpose of oiling is to make the flour crisp and non-sticky, and also increase the wettability of the sugar filling, which is more convenient for the filling. After stirring, you can add some nuts such as cooked black sesame seeds or peanuts to the sugar stuffing. But you can't add sticky bean paste.

Step 6: After waking up, take out the dough and put it on the panel. Brush the surface with oil to prevent it from sticking to hands. You don't have to knead it, just knead it into long strips. Knead it and put it into the batter with even size.

Step 7: Pick up the flour dough and knead it with your hands, then make a hole with your thumb, put a spoonful of sugar in it, and then wrap it around. Excess parts can be removed. After kneading by hand, gently flatten it. In this step, you should not put less sugar stuffing, but try to flatten it, so that all the fried sugar cakes can be soaked.

Step 8: When the oil temperature is 50% hot and there are oil lines on the surface, put a chopstick to try. Bubble around chopsticks. Put the sugar cakes into the oil pan in turn, they will sink at first, float after frying for a few seconds, and a big bag will bulge in the middle. Generally, I will wrap five or six cakes at a time, then fry them in the oil pan together, and then wrap a pan together, so that the surface of the sugar cake will not air-dry and crack. Fry until the surface is golden, and then take it out.

The fried sugar cake is ready, and it tastes especially delicious when it is hot. The method is simple. The fried sugar cake is golden in surface, fluffy and crisp, round and full in the middle, and does not shrink or collapse. Open it and have a look. It's hollow, black sesame or peanut crisp, fragrant and sweet, especially delicious.