The practice of traditional sugar cake

Authentic practice steps of sugar cake

1

Flour is put in a big container, and milk is cooked in a pot (boiled water is used instead of milk).

2

Pour evenly on the surface and stir while pouring. A bag of milk and a bowl of noodles are just right.

three

Dip your hands in oil, knead the noodles thoroughly, knead them into balls, cover them with plastic wrap and let them stand for an hour.

four

Noodles are sticky. Dip your hand in oil when you take it, divide it into six equal parts, pat one on your hand to make a nest, and put half a tablespoon of sugar.

five

On the packaging, you should pinch the seal tightly with your hands like a steamed stuffed bun, and you can't expose sugar.

six

70% oil, fry over medium heat until golden.

skill

Precautions:

1, can't always get wet. I added milk. If you don't want it, use boiled water. Iron the noodles evenly.

2. When wrapping sugar, the skin should be thicker, the seal should be tight, and you should pat it back and forth with your hands.

3, the oil temperature is 70%, and the sugar cake is fried through medium fire. Take it out when the color is lighter.

Kitchenware used: cooking pot, frying pan.