Osmanthus Sugar Cake
1.
Put 30 grams of sugar and 300 grams of water into the pot
2.
Boil the syrup and cook the syrup until the total amount is only 300 grams
3.
Immediately pour the boiled syrup into the flour, and stir while pouring until there is no dry powder.
4.
Let it dry until it is slightly warm, and knead the dough smoothly with oil on your hands. The oil on your hands will not stick to the dough, and there is some oil in the dough, and the skin will be crispy after frying.
5.
Divide the dough into 30 g doses
6.
Sugar sweet-scented osmanthus Take out sweet-scented sweet-scented osmanthus with as little sugar as possible, and put it in a bowl together with white sugar and cooked glutinous rice flour. If there is no cooked glutinous rice flour, you can use cooked flour instead.
7.
Stir it well, it is the sugar filling
8.
Flatten the dough and pack it with sweet-scented osmanthus filling
9.
It can be wrapped into an oblate shape or a dumpling shape.
10.
The oil is 50% hot and deep fry. It’s medium fire, don’t rush it, let it float by itself
11.
Float it up and turn it over and fry it until it is golden on both sides and you can fish it out
12.
The outer skin is crispy, the inside is soft and sweet, and the sweet-scented osmanthus-flavored sugar cake is delicious.
Tips:
1 I made sweet-scented osmanthus by myself, which is thicker, but I still use only sweet-scented osmanthus and try to use less sugar.
2. Cooked glutinous rice flour used in the filling, if not available, use cooked flour instead
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