Sugar Oil Papa

Name: Sugar Oil Papa
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; 130g water; 25g brown sugar; 40g Salad oil

by Wandering stars

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Sugar oil baba is a famous snack in Hunan. The authentic sugar oil baba is fried, and a large pot of oil and sugar is used to fry the sugar oil. The manufacturing process is exquisite and has a special manufacturing process.
The method of my Shansai version of sugar oil papa is to use the home version, with a little frying, the oil used is relatively small, although it is not particularly authentic, but it is simple and delicious, and it is delicious. The sweet and glutinous taste makes the people's teeth grow fluid, and the birth is three feet.
I remember when I was young, my brother and I would always pester my mother to cook for us to eat, and my mother made it on the stove. Our siblings and brothers were watching from the side, staring round eyes and drooling.
Now that I am older, each has his own small family, and such memories will always appear in my dreams. "

Ingredients

Sugar Oil Papa

1. Prepare all the ingredients

2. Add about 130g of hot water to the glutinous rice flour and stir evenly with chopsticks while adding water

3. Stir to a moderate degree of dryness and knead into a dough

4. Divide the kneaded glutinous rice flour dough into small doses of about 20 grams each

5. Round each potion

6. Then gently squeeze

7. Add salad oil to the non-stick pan, heat on medium heat, turn to low heat when the oil is 40% hot

8. Add the green body and fry slowly

9. Fry on low heat until one side is browned and peeled, turn it over and fry the other side

10. Put brown sugar in a small bowl, add 40g hot water, stir until the brown sugar melts

11. Pour the brown sugar water into the pot

12. Shake the bottom of the pan to make the sugar juice evenly mixed with the oil to form sugar oil, turn the baba one or two times to coat both sides with the sugar juice, and finally turn off the heat when the juice is thickened on high heat

Tips:
1. The amount of water added to the glutinous rice flour is not fixed. Reserve 10g of water. You can add water and use chopsticks to stir evenly until it is dry and thin.
2. Slowly fry with low heat, pay attention to heat.
3. It is best to use non-stick pans for pots. I use Joyoung light luxury non-stick pan. This pot uses the sapphire non-stick process, each pot has 2.5g of sapphire powder evenly distributed, and the non-stick effect can hold all kinds of ingredients.