How to make fried sugar cakes with crispy skin and soft waxy inside?

In the countryside 20 years ago, children could eat very few snacks, which can be described as miserable. A week's pocket money is only 20 cents, which was stolen by grandparents and bought as a learning tool. At that time, they liked to collect erasers and were reluctant to buy snacks. They ate the most unforgettable food, which was a dessert. When they were young, they liked to go to grandma's house because she always cooked good food for us. At that time, they were only seven or eight years old, and children loved sweets. Fried sugar cakes are a special snack and can be found in many places. The appearance is round, the color is golden and attractive, the skin is crisp and tender, the inner layer is soft, and white sugar or bean paste can be stuffed. It is sticky, sweet and palatable, and is very popular with people, especially children. There is no pressure to stutter.

Fried sugar cakes, southerners use more starch, northerners use more flour, crispy skin and sweet stuffing, and serve them on the plate. I learned it from my grandmother, too. Now, I often cook for children. Since I came from that era, I naturally know how to cherish it. Children at home also like to eat fried sugar cakes. Every once in a while, I also cook for them, watching the powder mouth.

Fried sugar cake

Ingredients: flour, boiled water

Seasoning: white sugar

1. This is 400 grams of ordinary flour. Stir with boiling water just out of the fire while pouring. Stir quickly until there is no dough and it is almost cooked, as shown in the figure.

2. After the flour is scalded, let it dry a little, put some oil on your hands to prevent adhesion, take off a piece of dough and knead it a little, and it will be almost smooth.

3. Make it into the shape of a steamed bun. Add 4 tablespoons flour and 8 tablespoons sugar to the bowl. This is sugar stuffing. Wrap it in sugar stuffing, then seal it and knead it into a ball in the palm of your hand. The edge should not be too thick, and the ball should be as strong as possible to prevent the stuffing from being exposed. Do this for the rest of the dough.

4. Boil the oil in the pot and wait for the oil temperature to reach 60% heat. You can test it with chopsticks first. When there are dense bubbles, you can fry them, then add raw sugar cakes in turn, fry them slowly on low heat, touch the chopsticks slightly, and then turn over.

5. In the process of frying, you can turn it over several times to keep it evenly heated. When fried to brown on both sides, you can control the oil and remove it. Oil cakes will be crunchy when they touch each other. In this case, it is ripe.

6, take out the oil control, wait a little cooler, you can eat, just out of the pot is the best, the skin is crisp, the filling is soft and sweet, the children are very satisfied, take a bite, and there is a flowing filling. Even I can't help eating more.

The method of frying sugar cakes is simple. All you need is flour, sugar and boiled water. You can make delicious food from local materials in a short time. I believe many friends miss this. Now they are grown up, but they hate sweets. Maybe they ate too much sugar when they were young, which led to toothache when they ate sweets. The most impressive food, I think, is sweet fried cake, which is the most precious "snack" in childhood.