Crispy Brown Sugar Oil Cake, Master The Proportion of 1 Catty Flour: 1.8 Times
1.
Boil 900 grams of water and change to low heat
2.
Add 500 grams of flour and mix quickly until there is no dry powder
3.
Add 30 grams of sugar and mix well
4.
Move into the chopping board and let it warm
5.
Sprinkle with a handful of dry flour
6.
Pour in 60 grams of cooking oil
7.
Knead until it is even and smooth, it takes about 10 minutes
8.
Prepare 100 grams of brown sugar
9.
Add 30 grams of glutinous rice flour to the brown sugar
10.
Stir evenly to loose powder
11.
Knead the noodles evenly again and divide them into even doses. Each dose is about 50 grams.
12.
Stick some oil on your fingers, and squeeze the agent into a wowo head shape
13.
Add 2 spoons of brown sugar
14.
Use the position of the tiger's mouth to pinch tightly
15.
Squeeze it with your hands, then press a thin edge, wrap it in order for later use
16.
Start the pot and heat the oil, the oil temperature rises, put the chopsticks in the bubbling to change the low heat
17.
Add the oil cake and fry on low heat for about 6 minutes
18.
Fry until it changes color, bulge and control the oil and remove it
19.
Let it cool for a while before serving.
Sweet juice garden pure brown sugar cane rich healthy good sugar
Tips:
1. Scalding the noodles is the key. You must blanch the noodles in the pot. The temperature of the noodles with boiling water is not enough.
2. 60 grams of edible oil can't be less.
3. Fry slowly, don’t rush
4. The brown sugar can also be added with sesame, peanuts, etc. to increase the taste
