How to make sugar high?

Ingredients: prepare 300 grams of flour, about 350 ml of boiling water and 30 grams of sugar.

1, cook the noodles, the noodles should be slightly hot, and the noodles should be scalded as evenly as possible.

2. After the hot noodles are cooked, let them cool.

3. prepare sugar stuffing. Add some flour to the sugar to prevent burning mouth and sugar flow, and add a handful of black sesame seeds to enhance fragrance.

4. After cooling, add a little cooking oil and make dough. When you add oil to the dough, you don't touch your hands. The dough is very soft.

5, finishing long tube, determine the dosage. The dosage is according to your own preferences.

6. You don't need to roll the dough, you just need to flatten it by hand, and then press it into a cake crust that is thick in the middle and thin around.

7. Put some sugar stuffing in the tundish. Sugar stuffing must not be greedy, and you must tighten your mouth when you collect it, otherwise the sugar will flow out when you fry it.

8, after tightening the mouth, flatten it, so that the embryo of a sugar cake is ready.

9. When the oil temperature in the pot is 50% hot, put the embryo in. Turn over after going in to prevent the sugar cakes from sticking together again.

10, take a clean and dry chopstick and put it in the oil pan. When there are small bubbles on chopsticks, the oil temperature is almost the same.

1 1. After frying the bottom, turn over and fry until both sides are golden and float. The fried sugar cakes should be cooked moderately. If the heat is too large, it's easy to get burnt outside and tender inside. If the heat is too small, the fried sugar cake will be harder.

Sugar cake is a traditional snack made of flour, white sugar and brown sugar. It originated in Hebei, and its sweet, fresh, crisp and attractive characteristics can best be reflected in the fact that it is fried and eaten now. Just out of the pot, the sugar cake is oval and straight. It is easy to soften and collapse after being placed, and the epidermis is no longer crisp and delicious. The inner layer is soft, and the white sugar stuffing complements each other, which is well known.