Multi-layered hot noodle fried cake with lots of puff pastry

Ingredients

150 grams of flour, 180 grams of boiling water, accessories: brown sugar, white sugar, a little oil and flour

Method:

1. Add 1 spoonful of sugar to the flour and mix well, then add boiling water, stir while mixing, and knead into a dough.

2. The dough is very sticky. Apply an appropriate amount of oil on your hands and knead the dough until it is slightly smooth.

3· Divide the dough into several small portions

4. Take one Make a small roll by pinching it thin with both hands, wrap it in brown sugar (or white sugar), sprinkle a little flour on the sugar, wrap it into a round shape, and pat it flat gently.

5. Pour enough oil into the pot , cook until inserting a chopstick, many small bubbles will appear immediately, turn to low heat, lower the dough, and fry until both sides are golden.

6. Remove and drain the oil, place on kitchen paper to absorb Remove excess oil.

Tips:

1. The boiling water must be boiling water to ensure a glutinous and soft texture. Therefore, the dough will be very sticky when you mix it with it. Just apply oil on your hands. It’s easy to operate.

2. Sprinkle a little flour on the brown sugar or white sugar to prevent the sugar from exploding when heated. A little is enough. Too much flour will affect the fluidity of the sugar.

3· Put a small iron curtain in the oil pan so that the oil can pass through the curtain so that the fried cake will not sink to the bottom. Fry slowly over low heat until the puff pastry becomes crispy without firing

4 · Don’t eat in a hurry after taking it out of the pot. Wait until it cools down a bit before eating.