North sugar cake(bei fang tang gao )

North sugar cake

Introduction:

"I remember when I was a child, I went to the market with my parents to eat sugar cakes. After all, there were few cakes when I was a child. I didn't eat sugar cakes from my hometown since I came out to work. A few days ago, I chatted with my colleagues about sugar cakes. She said that she wanted to taste it, so I tried it in the company kitchen. Who knows, if you want to eat sugar cakes from the north You can do it at home, too. "

Production steps:

Step 1: use the electronic scale to weigh 500g of low strength flour. I use Clivia flour

Step 2: put 50g white sugar into flour, mix "put white sugar for better color", put the weighed water on the induction cooker to boil

Step 3: put the boiling water into the flour basin for hot stamping. Note: it must be hot water, once hot in place, can not have raw flour, as far as possible hot soft point.

Step 4: cool a little and mix the dough evenly with your hands

Step 5: This is the most critical. If you want to fry sweet and soft glutinous sugar cake, you must add a little raw flour for fermentation.

Step 6: put the dough on the dough and make it evenly. If it is on your hands, you can apply some oil on them.

Step 7: then rub the dough into strips and put the dosage on it. The weight is about 50g.

Step 8: mix 100g sugar and 50g flour to make sugar filling. The purpose of flour is to prevent sugar from flowing out and scalding your mouth.

Step 9: pack in the sugar filling one by one and flatten it by hand.

Step 10: Green sugar cake

Step 11: when the oil is 60% hot, deep fry the sugar cake. When the oil is large and golden, drain the oil

Step 12: production complete

Materials required:

Low strength flour: 500g

Flour (filling): 100g

Sugar: 150g

Boiled water: 550G

Note: 1: soup must be hot water, a hot in place, can not have raw flour, as far as possible hot soft point. 2： After blanching, you must add a little raw flour for fermentation.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Bei Fang Tang Gao