Brown sugar oil cake(hong tang you gao )

Brown sugar oil cake

Introduction:

"Oily cake, with soft dough and sweet but not greasy filling, is also one of the breakfasts I often make. I haven't made it for a long time, just because my husband doesn't know how to eat sweets. I'll make it once in a while. I'm the only one to enjoy it. The fried oil cake, a bite, the soft crust, the flowing brown sugar stuffing, crisp outside and tender inside, sweet and delicious

Production steps:

Step 1: pour boiling water into flour and quickly stir with chopsticks.

Step 2: cool for a while, knead well, knead thoroughly into smooth dough, and stir for 20 minutes.

Step 3: put brown sugar into a bowl, add proper amount of flour, pour in cooked oil, mix well and knead to form filling.

Step 4: divide the dough into several small ingredients; knead it into small round dough; pack in brown sugar stuffing.

Step 5: roll it into an oval ox tongue shape and finish all the oil cake embryos in turn.

Step 6: heat the oil in the pan and put in the cake embryo.

Step 7: fry over low heat until both sides are brown.

Step 8: the fried brown sugar cake is crisp outside and tender inside, sweet and delicious.

Materials required:

Flour: 400g

Brown sugar: 100g

Cooked oil: 50g

Note: 1, flour with hot water, knead when you must be careful not to burn. 2. When brown sugar is used as stuffing, adding flour can avoid scalding caused by syrup bursting out during frying. 3. Small fire frying, see the cake embryo slightly bulge cooked. 4. The fried oil cake tastes good when it is hot. Be careful not to let the oil syrup burn.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Hong Tang You Gao