Hi everyone, I’m Xiao Mi Zhou. I often get asked why homemade fried sugar cakes end up cracking, not turning flaky, or failing to rise. The truth is, with a few key techniques, you can get it right on the first try! Today, I’m sharing all my years of experience to help you make perfect sugar cakes every time.

Step-by-Step Guide to Perfect Sugar Cakes

Step 1: Scalding the Dough

• Pour 900ml water into a pot and bring to boil
• Add 10g sugar, then immediately add 500g flour
• Turn off heat and stir quickly until no dry flour remains
• Mix until a smooth, sticky dough forms

Step 2: Cooling the Dough

• Lightly oil work surface and transfer dough onto it
• Cut dough into small pieces to speed up cooling
• Dough should be warm but not sticky to touch
• Let rest for approximately 10 minutes

Step 3: Creating Flaky Texture

• Add 25g flour and 15g cooking oil to dough
• Knead until completely incorporated
• Form into smooth, non-sticky dough
• Cover and let rest for 30 minutes

Step 4: Preparing Sugar Filling

• Combine 4 tablespoons sugar + 1 tablespoon flour + 1 tablespoon toasted black sesame seeds
• Mix thoroughly until well blended

Step 5: Shaping the Cakes

• Roll rested dough into long strip
• Divide into equal-sized portions
• Shape each into ball, create hollow in center
• Fill with sugar mixture, seal using “tiger’s mouth” method
• Gently flatten filled dough

Step 6: Frying to Perfection

• Heat oil to 160°C (320°F)
• Gently place cakes in oil (they will sink initially)
• Fry over medium-low heat for about 1 minute
• When cakes float, increase to medium-high heat
• Fry until golden brown and crispy (3-5 minutes total)
• Remove and drain excess oil

First Key: Dough-to-Water Ratio and Dough Scalding Technique

Ingredients & Steps:

• Pour 900ml of water into a pot
• Once boiling, add 10g of sugar
• Immediately add 500g of flour and turn off the heat
• Stir quickly in one direction until no dry flour remains
• Mix until a smooth, sticky dough forms

Tips:

• Lightly oil your work surface and transfer the scalded dough onto it
• Cut the dough into smaller pieces to help it cool faster
• Properly scalded dough will feel hot but shouldn’t stick to your hands
• Let it cool until warm (about 10 minutes) before moving to the next step

Second Key: The Secret to a Flaky Crust

Dough Enhancement:

• Add 25g of flour and 15g of cooking oil
• Use your hands to mix and knead until fully incorporated
• Knead until the dough is smooth, fine, and non-sticky
• Cover and let the dough rest for 30 minutes

Sugar Filling Preparation:

• White or brown sugar both work
• Recipe: 4 tablespoons of sugar + 1 tablespoon of flour + 1 tablespoon of toasted black sesame seeds
• Tip: Using toasted flour and sesame seeds enhances the flavor

Shaping Technique:

• Roll the rested dough into a long strip
• Divide it into equal-sized pieces
• Shape each piece into a ball, then create a small hollow in the center
• Fill with the sugar mixture and seal using the “tiger’s mouth” method
• Gently flatten the filled dough

Third Key: Controlling the Oil Temperature

Frying Instructions:

• Ideal oil temperature: 160°C (320°F)
• It’s normal for the cakes to sink when first added to the oil
• Maintain medium-low heat and fry for about 1 minute
• Once the cakes float to the surface, increase to medium-high heat
• Fry until golden brown and crispy, then remove
• Total frying time: 3–5 minutes

Key Success Factors

Remember These Three Key Points: ✅ Accurate dough-to-water ratio ✅ Proper crust treatment
✅ Precise oil temperature control

Master these techniques, and I’m sure you’ll succeed on your first try! If you found this helpful, don’t forget to like and save this video. See you in the next one!