Sugar cakes from my hometown
By ScottyKling
It's the Dragon Boat Festival again, and my hometown is going to fry sugar cakes again. I'll fry them in other places if I'm away, and the taste is the same.
Recipe Recommendations
- flour A rice bowl
- milk a bag
- water appropriate amount
- edible oil appropriate amount
- white sugar three tablespoons
- sweetening
- fried
- an hour
- ordinary
Steps for Sugar cakes from my hometown
1
Put the flour in a large container and bring the milk to a boil on the pan (if you don't use milk, use boiling water).
2
Pour evenly on the surface, stirring while pouring. A bag of milk and a rice bowl of noodles is just right.
3
Dip in oil with your hands, knead the dough thoroughly, form a ball, cover with plastic wrap, and let stand for an hour.
4
The dough is very sticky. When holding it, you have to dip it in oil with your hands. Divide the dough into six equal parts, pat one in your hands and make a nest, and put half a tablespoon of sugar in it.
5
Wrap it and seal it tightly with your hands like you would make a steamed bun, without revealing sugar.
6
70% oil, fry it to golden brown over medium heat.Sugar cakes from my hometown Make Tips
Notes: 1. No water throughout the process. I added milk; if you don't want it, use boiling water. Make sure to scald the dough evenly. 2. When wrapping the sugar, keep the skin slightly thicker and seal it tightly. Gently pat it back and forth with your hand. 3. Put the sugar cakes in when the oil is 70% hot. Fry thoroughly over medium heat. Take them out when the color is slightly light.