What should I do if the fried cake is very hard?

Sugar cake can be said to be a snack that many people like. In many places, fried sugar cakes are made during the Chinese New Year. The main ingredients of sugar cakes are also very simple, including common flour, brown sugar, white sugar, etc. But frying delicious and crispy sugar cakes is not an easy task. The sugar cakes made by many people are very hard and have a bad taste. So, what should we do if the sugar cake is hard after frying?

The fried cake is very hard because these steps are missing

1. You are using the wrong flour. The flour used to make fried cakes is low-gluten flour or medium-gluten flour. Do not use high-gluten flour.

2. The ratio of leavened dough to hot dough is incorrect. The ratio of hot dough to leavened dough is 0.8:1. The hot dough must be cooled before it can be mixed with the leavened dough. And be sure to add baking soda.

3. You can add 10% cooking oil to the dough for a better taste.

The sugar cake is very hard after frying mainly because of the water temperature

According to my mother's many years of experience in making sugar cakes, the water temperature for scalding the dough should be controlled between 88 and 95 degrees Celsius. This water temperature is suitable for the denaturation and coagulation of the protein in the flour. This denaturation destroys the gluten in the dough. The starch will absorb a large amount of water and expand into a paste, and decompose into monosaccharides and disaccharides. Note: The steamed dough is less sticky and the finished product is translucent.

If you don’t have the tools to test the water temperature, let me tell you a little trick. You can pour the boiling water into a cold ceramic basin and then use the water in the ceramic basin to scald the dough. You can also boil water in a stainless steel pot, remove it from the heat and let it sit for one minute before using the water in the pot to scald the dough.

Sugar cake is a traditional snack, which is common in Anhui, Shandong and other places. The fried golden and crispy skin and the soft, glutinous and sweet filling are unforgettable after one bite, and it tastes better when eaten while hot.

How to make sugar cake

Cooking Difficulty: Easy Cooking Time: <45 minutes

Ingredients

Flour: 160g Water: 280g

Vegetable oil: 10g Baking powder: 2g

seasoning

Brown sugar: 30g Walnut powder: 10g

Flour: 5g

Steps

1. Heat a stainless steel pan, pour in 10 grams of salad oil, shake the pan, and it is best to apply oil to the edges so that it does not stick to the pan. Then cover the pot with a lid and quickly pour in 280 grams of water. If you pour it quickly, the oil will not splash.

2 Wait until the water boils, then continue to boil on low heat for another half a minute, remove the pot from the heat and pour in 160 grams of flour.

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

4 When the hot surface is not hot to the touch, take it out, add 2 grams of baking powder, knead it back and forth until it is smooth and delicate, without any lumps, and add sugar for 20 minutes.

5 Make the filling: Mix 30 grams of brown sugar, 10 grams of walnut powder and 5 grams of flour evenly. Note: The traditional filling is sugar and flour, with flour accounting for only 10-20% of the sugar.

6 Divide the dough evenly into several balls.

7 Take a portion and make a hole in it. Scoop in 1 teaspoon of filling, about 5 grams.

8 Slowly turn it upwards to close the edge. Be sure to pinch the edge tightly, otherwise it will crack when frying.

9 Press the sealed side down and flatten it. Then make other raw doughs of sugar cakes in turn and sugar them for 20 minutes if necessary.

10. The oil temperature for frying sugar cakes should not be too high. If the oil temperature is too high, it will easily burst and the filling will overflow. You can throw a small piece of dough, and when the dough slowly floats up, it is the best temperature for frying the sugar cake, then put the raw sugar cake into the pot.

11 Keep frying at this temperature until the cake slowly floats up and then turn it over.

12 Fry until colored and remove from the pan.

Cooking Tips

1. Boil water in a pot to blanch the noodles so that they can be cooked 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 in oil and then water. This will not only moisturize the dough but also prevent it from sticking to the pan.

3. The boiled noodles are very soft. Generally speaking, the amount of water is 1.5-2 times the amount of flour.

4. The traditional filling of the sugar cake in my hometown is made of sugar and a small amount of flour (about 17% of sugar). This filling is particularly sweet and is very easy to burst when fried. So I added some walnut powder and changed the powder to 50% of the sugar.

5. The oil temperature for frying sugar cakes should not be too high. If the oil temperature is too high, it will easily burst and the filling will overflow. You can throw a small piece of dough, and when the dough slowly floats up, it is the best temperature for frying the sugar cake, then put the raw sugar cake into the pot. Then keep frying at this temperature.