Fried Sugar Cake

Fried Sugar Cake

1. Weigh 1 cup of flour, about 160 grams.

2. Add caster sugar and water to the milk pan.

3. Boil.

4. Pour the sugar water into the flour and stir the flour quickly.

5. Let it cool and knead it into a dough.

6. Saute black and white sesame seeds.

7. grind to powder.

8. Roll out cooked peanuts.

9. Put the black and white sesame powder, peanuts, and brown sugar (my brown sugar is dry and lumpy after a long time, and I used a food processor to make it into powder) and mix well.

10. Put the dough on the chopping board, add some oil and knead to make it smoother.

11. Rub long strips.

12. Divide into small doses.

13. Take a small dose and press it out of the pit.

14. Add the fillings, the fillings are loose, and it is relatively troublesome to wrap, so don't put too much.

15. Wrap it up, close your mouth, and don't expose it.

16. Press flat.

17. Do it in turn.

18. Fill the pot with oil and heat, the oil temperature is about 40% hot, put in the cake embryos, and fry on medium and small fire.

19. Fry until golden.

20. Take it out and use kitchen paper to absorb excess grease.

21. Finished product.

Tips:

Because the flour is mixed with sugar water, it is easy to color when fried, so be careful not to fry it. The temperature of the two oils I fry at the beginning was high, and the dough was over-fried after a while under the oil pan, resulting in a particularly dark and unsightly color. In the back, I waited for the oil temperature to drop before frying, and the fire was also reduced.