How to mix the sugar cake dough to make it layered

There are many pastries that need to be made to look good in order to make people appetizing. If the pastry is made particularly ugly, no one will want to try it even if it tastes good. For example, some pastries need to be layered, and if they are not layered, they will look particularly bulky. The dough for sugar cake needs to form layers when it is first kneaded, so that the sugar cake will look good and taste good. Let’s learn how to make the dough for sugar cake form layers.

Specific steps:

Use an appropriate amount of white flour and a little white sugar. Boil the dough with boiling water, stir with chopsticks while pouring in the boiling water. The softer the better. Then spread it on the chopping board and let it dry for about an hour. Now you can officially knead the dough. Sprinkle dry flour on the scalded dough and knead it. Add dry flour while kneading. In this way, the fried sugar cake will have a crispy skin on the outside. After the dough is kneaded, let it rest for a while before frying. How to make sugar cake: divide the dough into several small pieces, roll them into pancakes, add appropriate amount of brown sugar, pinch the mouth tightly, pat them into thin flat round shapes, fry them in oil until golden brown, then take them out and eat.

Note: The key to frying sugar cakes is kneading the dough. Softer dough makes them taste better. Also, the oil temperature for frying sugar cakes must be controlled well. Frying over low heat will make them crispy on the outside and tender on the inside.

How to make fried cakes with glutinous rice flour?

Add water to glutinous rice flour and knead the dough into a slightly harder one. Roll it into thick strips, pinch it into small pieces, pinch the small pieces into thick slices with your hands, add osmanthus sugar, wrap it tightly, and then use the fingers of both hands to cross and press it into a thin pancake (this way the pancake will have patterns on the body). Add more oil to the pan and fry it or less and pan-fry it, both are fine, but frying is faster and tastes better. When the oil is hot, put the pancakes in one by one and fry until both sides are golden brown. The color of the finished glutinous rice cake is golden. Looks very good.

The method for making unfilled fried cakes is the same, except that osmanthus sugar is not added. After frying, sprinkle with powdered sugar while hot and eat. It looks a bit like snow cake. But it tastes better than snow cake.