Sugar Cake

Name: Sugar Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 160g Flour; 280g water; 10g oil; 2g Baking powder; 30g brown sugar; 10g Walnut powder

by Norwegian Red Food

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Sugar cake is the most common early snack in Anhui, Henan, Shandong and other places. It is a fried product, golden yellow, and bulging small cakes. The skin is crispy and fragrant, the inner layer is dense and soft, and the filling is extremely sweet and fluid. It's best to eat while it's hot, but be careful of burning your mouth.
Sugar cakes are still fried foods that I must eat for breakfast during the Dragon Boat Festival in Huainan. Of course, you should buy some fried dough sticks, mochi, and glutinous rice cakes, as well as zongzi and salted duck eggs.
Dragon Boat Festival is approaching, far from home, you have to do it yourself if you want to eat!
It seems simple, but it is not easy. The sugar filling is very easy to burst when heated, and the temperature control must be controlled accurately to be successful.
After the failure of bursting, the proportion of sugar was finally reduced, because all the sugar filling was sweet and greasy.
Dough ingredients: 160 grams of flour, 280 grams of water, 10 grams of oil, 2 grams of baking powder Filling: 30 grams of brown sugar, 10 grams of walnut powder, 5 grams of flour

Ingredients

160g Flour
280g Water
10g Oil
2g Baking Powder
30g Brown Sugar
10g Walnut Powder

Sugar Cake

1. Heat the stainless steel pot, pour 10 grams of salad oil, shake the pot, it is best to wipe the oil on the side, so that it will not stick.
Then cover it with a lid, and quickly pour 280 grams of water. The speed is fast and will not splash oil.

2. When the water is boiled, continue to boil for another half a minute on low heat, remove the pot from the fire source, and pour in 160 grams of flour.

3. Use a rolling pin to quickly mix until there is no corn starch.

4. When the noodles are not hot, take it out, add 2 g of baking powder, and knead it back and forth until it is smooth and delicate without any induration. There is time for 20 minutes.

5. Make fillings: mix 30 grams of brown sugar, 10 grams of walnut powder and 5 grams of flour.
Note: The traditional sugar filling is sugar and flour, and flour accounts for 10-20% of sugar.

6. Divide the dough strips into 9 equal parts, each about 45 grams.

7. Take a serving and scoop into 1 teaspoon of filling, about 5 grams.

8. Slowly turn up and close the mouth, and the mouth must be squeezed tightly, otherwise it may crack when it is fried.

9. Press flat with the seal face down, and make the other sugar cakes in turn. There is time for 20 minutes.

10. The oil temperature of the fried sugar cake should not be high. If the oil temperature is too high, it will burst easily and the filling will overflow.
You can drop a small piece of dough. When the dough slowly rises, it is the best temperature for frying sugar cake. At this time, put the sugar cake raw into the pot.

11. Keep frying at this temperature all the time, turning over when the sugar cake slowly rises.

12. Fry until golden and fish out.

Tips:
1. The noodles should be boiled in a pot so that they can be blanched thoroughly and evenly. The final taste is crispy on the outside and soft on the inside. Be sure not to pour boiling water on the flour.
2. Heat the pan first, then pour the oil, and then pour water, so that not only the dough is moisturized, but also the pan is not sticked.
3. Hot noodles are very soft. Generally speaking, the water is 1.5-2 times that of flour.
4. The traditional sugar cake filling in my hometown is made of sugar and a small amount of flour (about 17% of the sugar). This filling is particularly sweet, and it is very easy to burst out when it is fried. So I added some walnut powder to make the powder 50% of the sugar.
5. The oil temperature of the fried sugar cake should not be high. If the oil temperature is too high, it will burst easily and the filling will overflow. You can drop a small piece of dough. When the dough slowly rises, it is the best temperature for frying sugar cake. At this time, put the sugar cake raw into the pot. We must keep this temperature for frying all the time.