Cream Fried Cake

Cream Fried Cake

　　Among Beijing snacks, Cream Fried Cake is a nutritious option. It uses high-quality flour as the main ingredient. First, boil an appropriate amount of water. Once boiling, reduce the heat to low, pour in the flour, and stir quickly until the dough turns from white to off-white and is no longer sticky to the touch. Then remove it and let it cool slightly to form a scalded dough. Dissolve sugar in water, dissolve vanilla powder in water, and beat an appropriate amount of egg mixture in a bowl. Add it to the scalded dough in several batches, and in the last batch, also add butter, sugar water, and vanilla powder water, then knead everything evenly.

　　Pour peanut oil or salad oil into the pan—butter can also be used. However, avoid using soybean oil or sesame oil, as these two can easily mask the butter flavor. Heat the oil over high heat until it smokes, then reduce to low heat. At this point, divide the well-kneaded dough (500 grams) into 40 evenly sized small balls. Before adding them to the oil, press each ball into a flat round cake with your hand, then fry them one by one. When the cakes puff up into a spherical shape and turn golden brown, remove them and roll them in sugar to finish.

　　The Cream Fried Cake is round in shape, crispy on the outside and tender on the inside, with a rich aroma, high nutritional value, and easy to digest.