Selling Ideas | 4 ingredients recipe, without mold, can hold for days | The taste is addictive

Summary

This recipe outlines the steps to make a delicate fried cake using eggs, glutinous rice flour, and baking powder. The dough is mixed until fluffy, gradually incorporating flour until the right consistency is achieved. The dough should be firm but not dry. Once shaped, the cakes are fried in cold oil over low heat to avoid cracking. A sugar syrup is prepared by heating granulated sugar with a bit of water until it thickens, then coated over the fried cakes. The sugar should dry without crystallizing, creating a sweet, crispy finish on the cakes.

Takeaways

• 😀 Ensure the eggs are beaten until fluffy for the right texture of the dough.
• 😀 Gradually add the glutinous rice flour to avoid making the dough too dense or soft.
• 😀 If the dough becomes too soft, add a little more glutinous rice flour to adjust the consistency.
• 😀 The dough should not be too soft, dense, or too dry for the perfect cake texture.
• 😀 Form the dough into a shape with a cavity in the middle to maintain the right structure while frying.
• 😀 Always place the dough in cold oil to prevent the cake from cracking.
• 😀 Fry the cakes over low heat to ensure they cook evenly without burning or becoming too coarse.
• 😀 Prepare the sugar glaze by heating granulated sugar and water together until it starts to boil.
• 😀 Stir the sugar mixture until it thickens, and then coat the fried cakes with the syrup.
• 😀 If the sugar begins to form white crystals, turn off the stove and continue stirring until the glaze dries on the cakes.
• 😀 Monitor the sugar syrup carefully to prevent it from crystallizing too early or burning.

Q & A

What is the role of baking powder in the recipe?

Baking powder is used to help the dough rise and become fluffy. It contributes to the texture of the final cake, making it light and airy.

Why is glutinous rice flour added gradually?

Glutinous rice flour is added gradually to ensure the dough reaches the right consistency. Adding it too quickly could result in a dough that is too thick or too dry.

What should the dough consistency be like?

The dough should not be too soft, too dense, or too dry. It should be easy to handle, with a slight cavity in the middle.

What happens if the oil is too hot when frying the cakes?

If the oil is too hot, the cakes will crack coarsely and may not cook properly. It’s essential to fry them in oil that’s still cold or at a low temperature.

How do you know when the cake is fully cooked during frying?

Fry the cake over low heat until it is fully cooked. The cakes should be golden brown and have a crisp exterior while being cooked through on the inside.

What is the purpose of adding sugar and water during cooking?

The sugar and water are combined to create a syrup that coats the cakes. Heating without stirring allows the sugar to dissolve and thicken, giving the final dish a glossy, sweet coating.

Why should the sugar syrup not be stirred initially?

Stirring the sugar syrup before it starts boiling can cause the sugar to crystallize prematurely. Heating without stirring allows the sugar to dissolve evenly and form a smooth syrup.

What should you do when the sugar starts to form white crystals?

When the sugar starts to form white crystals, you should turn off the stove. Continue stirring until the sugar has completely dried and forms a coating on the cake.

What is the significance of frying the cakes over low heat?

Frying over low heat ensures that the cakes cook evenly and thoroughly, avoiding burnt exteriors with raw interiors. It also helps achieve the desired crispy texture.

How much water should be added to the sugar for the syrup?

About 30 ml of water should be added to the sugar to create the syrup. This amount is sufficient to help dissolve the sugar and create a smooth, thick syrup.