How to make fried cakes crispy

Some pastries must be made very crispy in order for people to like them. For example, food like steamed dough cake, if the cooking method is not correct, it will be difficult to make it crispy. If the steamed dough cake does not crispy, it will lose its original taste. Therefore, if you want to make something, you must learn its steps and methods in advance. Now I will teach you how to make fried cakes with steamed dough become crispy.

1. Add enough cooking oil into the pot and heat the oil over high heat until when you put chopsticks into the oil, the oil around the chopsticks will quickly roll out. Put 5-6 fried cake dough into the oil pan. The moment you put them in, oil bubbles will appear, which means the oil temperature is just right.

2. Fry over medium heat, using chopsticks to constantly turn the fried cake dough during the frying process.

3. When the fried cake dough expands and the surface turns golden yellow, immediately remove the fried cake and drain the oil.

Tips for making fried cakes:

1. To make fried cakes, you need to use hot dough. The ratio of water to flour should be moderate. If the dough is hard, you can add boiling water. If it is soft, do not add flour, otherwise it will not be hot dough.

2. No matter how you roll the hot dough in your hands, it will not stick to your hands, which means it is done. Spreading the hot dough on the chopping board is to allow the heat inside the dough to dissipate as quickly as possible.

3. After the hot dough has cooled, add dry flour. Add it in batches and knead it evenly each time before adding more flour. This way, the fried cakes will have a crispy crust. If you don't knead it evenly, "dead dough" will easily appear.

4. After the dough is kneaded, it needs to be made with sugar. It takes 1-2 hours in hot weather and 7-8 hours in cold weather. Only in this way can the fried cakes be puffy. Otherwise, the surface of the fried cakes made with sugar will be collapsed after frying.

5. When frying the cake, close the opening tightly so that the filling inside will not flow out during frying.

6. If the oil splashes during frying, it means the fire is too big, which will cause the fried cake to be brown on the outside but not cooked on the inside. If the oil is still, it means the fire is too small, the fried cake will sink to the bottom of the pot and stick to the pot. If the oil rolls smoothly, it means the oil temperature is just right, the fried cake will not sink to the bottom, and will be golden on the outside and soft on the inside after frying.

7. When frying the raw cake dough in the oil pan, do not put too much at one time and keep turning it over. This way, the fried cake will have a crispy skin, good color, and delicious taste.