1. Materials ready
2. I made 160 grams of flour, 300 grams of water, first put the water in a saucepan, put 15 grams of sugar into a boil, and boil.
3. Pour the boiled water into the flour, use chopsticks to quickly stir until there is no dry powder
4. Spread a layer of oil on the chopping board, pour out the hot flour and let it warm to your hands.
5. When the hot flour is aired to the hand temperature, you can mix it with your hands. The dough is easy to knead, and it will never stick to your hands when it is mixed. It will be smooth after a few more kneading
6. The kneaded dough is directly divided into small doses, simply knead it, I divided 12 doses
7. Mix the flour used to make sugar fillings with sugar. The sugar fillings I made will not flow. I like the fillings that can flow. You can put a little less flour
8. Make the small pasta directly into the shape of a bowl, put the sugar filling, you can control the amount of sugar filling.
9. Close the mouth tightly, then arrange it, and gently press it into a small cake with a thickness of 1 cm. This dough is super easy to pack, there is no pressure at all
10. Fry the frying pan at 50% heat (you can insert a chopstick in the frying pan to see if there are dense bubbles around the chopsticks, the oil temperature is reached) Fry until the sugar cake floats, and then fry for 1 minute.
11. Sweet juice garden double carbon white sugar is healthy, sulfur-free and more at ease
Tips:The water for blanching the flour must be freshly boiled, boil the boiling water, pour the flour into the flour, and stir with chopsticks until there is no dry powder. Apply some oil on the dough table, and put the hot dough on the dough table and knead it will not stick to your hands.
If you don't have an electronic scale to weigh the flour and water, use a bowl of the same size to weigh. The water needs to be two flat bowls, and the flour is just a little bit high. It's very simple.
Don't use high heat when frying, place the sugar cake to crack!
