Take a bite of the brown sugar fried cake that bursts with pulp

Overview

Brown sugar has a special aroma, is not as sweet as white sugar, but is more nutritious than white sugar. Brown sugar refers to the finished sugar from sugar cane containing honey. The sugar cane is juiced and concentrated to form honey containing sugar. Because it has not been highly refined, it contains almost all the ingredients in cane juice. In addition to having the function of sugar, it also contains vitamins and trace elements, such as iron, zinc, manganese, chromium, etc. Mr. Ji Xianlin believes that the origin of brown sugar in my country began in an era between the Three Kingdoms, Wei, Jin, Southern and Northern Dynasties and the Tang Dynasty, at least before the Later Wei Dynasty. It was not widely eaten in the early days of its production and was basically used for medicinal purposes. The "Compendium of Materia Medica" also records that brown sugar can benefit the spleen and slow the liver, nourish blood and activate blood circulation, remove blood stasis, and detoxify. Today’s recipe uses brown sugar as the filling and hot noodles as the skin to make a sweet and soft snack - brown sugar fried cake. When you bite into it, it will burst with juice!

Tags

• snacks
• breakfast
• all-purpose flour
• clear water
• edible oil
• glutinous rice flour
• lard
• white sugar
• brown sugar powder
• salt

Ingredients

Steps

1. 1 grams of all-purpose flour, stir-fry in a pan over medium-low heat until the flour is slightly brown and tastes like there is no cornstarch smell.

   

2. 2 Brown sugar powder tends to clump, so you can mash it with a rolling pin, then add the freshly fried flour and mix evenly.

   

3. 3 Pour water, salt, sugar and lard into a small pot and heat until boiling.

   

4. 4 Pour 150 grams of all-purpose flour and 30 grams of glutinous rice flour into the boiling water and stir quickly.

   

5. 5 My pot was too small to stir, so I poured it into a basin and continued stirring until it formed a dough and there was no dry powder. The remaining 30 grams of all-purpose flour can be added as appropriate depending on whether the dough is dry or wet. Until the dough is slightly sticky and very soft.

   

6. 6 Dip your hands into hand powder or oil to prevent sticking, and squeeze into small portions of about 30 grams each. Hand powder is not in the ingredient list.

   

7. 7 Take a small ball, roll it into a ball, poke a hole with your finger, insert your thumb into the hole and twist it into a small bowl. To watch the video specifically, you can also go to my homepage or my personal public account "Meiji" to find and refer to the method in "Making Tangyuan for Lantern Festival". The method is the same.

   

8. 8 Scoop in 4~5 grams of brown sugar filling and seal with a tiger's mouth. To watch the video specifically, you can also go to my homepage or my personal public account "Meiji" to find and refer to the method in "Making Tangyuan for Lantern Festival". The method is the same.

   

9. 9 Gather the small tip as shown and press it down.

   

10. 10 Flatten it to look like the picture, about 5MM thick, be careful not to expose the brown sugar pieces inside.

    

11. 11 Heat half a pot of oil to 130~150°C. Add the pancake embryo and fry over medium-low heat until it floats, then fry until both sides are golden brown.

    

12. 12 Take a bite, it will be sweet, soft and glutinous, and it will burst with juice!