Sugar cakes are something we have in our daily diet, but I still prefer those made at home

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Tanggao – Edit Discuss. Tanggao is a traditional snack made from flour, white sugar, and brown sugar; eating it fresh after it has been fried best captures its sweet and delicious flavor as well as its crisp, attractive texture. The freshly baked sugar cake is oval in shape, with a neat appearance. After being placed there, it tends to soften and collapse; its crust is no longer crisp, giving it a unique taste. The soft interior pairs well with the sugar filling, which is what makes it famous. The Chinese name for this treat is Tang Gao. Its main ingredients are flour, white sugar, and brown sugar. It does not contain preservatives. The main nutritional components are starch and sugar. It is suitable for everyone. As for storage, it can be eaten right away. Table of contents: 1 Introduction 2 How to make it ▪ Method 1 ▪ Method 2 ▪ White sugar version 3 Legends related to Tang Gao 4 Precautions. Introduction: https://gss0.bdstatic.com/94o3dSag_xI4khGkpoWK1HF6hhy/baike/s%3D220/sign=0c9691d1c5bf6c81f3372bea8c3fb1d7/ac6eddc451da81cba9cff6745b66d01609243159.jpg He Shifu’s Tang Gao from Kaifeng. Innovative ways to eat it: You can wrap Tang Gao in baked cakes; it’s best when both are freshly baked. The inside is crispy and sweet, while the outside gives you the savory flavor of sesame from the baked cake – an absolutely delightful experience. The sugar cake can also be made without sugar. Some beginners who try to make this cake are worried that they won’t be able to shape it properly, and that it might explode when exposed to hot oil, causing injury ； Simply add white sugar or brown sugar to the dough, then scald it with boiling water, stirring as you add the water. It should be at a consistency that seems right – not too thin, nor too thick ； Next, once the oil is hot, divide the mixed dough into several portions, shape each portion into small patties, and add them to the pot. If this is the first time using the oil for frying, the food cooked in it might appear somewhat pale in color, which isn’t very attractive, but it’s still edible! Method 1: Ingredients: flour, boiling water, sugar, oil. Steps: 1. Place the flour in a mixing bowl; while stirring with chopsticks, pour in hot boiling water. Add a little oil as you mix to form a dough of appropriate consistency, then divide it into small portions ； 2. Take a small piece of dough, pinch it open, add an appropriate amount of sugar, wrap it up, coat it with a little oil, flatten it in the palm of your hand, and then fry it in hot oil over medium heat until it turns golden brown and crispy. Method 2: 1. Put the flour in a large container, and boil the milk in a pot (use boiling water if milk is not used). https://gss3.bdstatic.com/7Po3dSag_xI4khGkpoWK1HF6hhy/baike/s%3D220/sign=a53aa59e6f63f624185d3e01b745eb32/caef76094b36acaf79f8b85b78d98d1001e99c78.jpg Master He’s training on making sugar cakes and spicy soup. 2. Pour it evenly over the mixture, stirring as you pour. A bag of milk and a bowl of noodles is just right. 3. Wet your hands with oil, knead the dough thoroughly until it forms a ball, cover it with plastic wrap, and let it rest for an hour. 4. The dough is quite sticky; when handling it, it’s necessary to coat your hands with a little oil. Divide the dough into six equal portions, flatten each portion in your hand, make a well in it, and add half a tablespoon of sugar. 5. Wrap it up; seal it tightly by squeezing it with your hands, so that no sugar is visible. 6. Use 70% oil and fry over medium heat until golden brown. White Sugar Cake
Main ingredients: 140 grams of glutinous rice flour
Auxiliary ingredients: yeast, half a teaspoon of powder
Seasonings: a little salad oil, 1/8 teaspoon of salt, 300 milliliters of water, 110 grams of white sugar

Steps:
1. Add 150 milliliters of water to the glutinous rice flour and mix it with a hand mixer until no flour particles remain. In another 150 milliliters of water, dissolve the white sugar and salt; after it cools down slightly, pour this mixture into the glutinous rice flour mixture and stir well. https://gss2.bdstatic.com/-fo3dSag_xI4khGkpoWK1HF6hhy/baike/s%3D220/sign=1009601e9a510fb37c197095e932c893/b21c8701a18b87d6d1bb85b8030828381e30fd98.jpg
2. Add 1 tablespoon of water to the yeast powder.
3. After mixing well, add this mixture to the one prepared in step 1. Cover it with plastic wrap and let it ferment for 2 hours, until tiny bubbles appear on the surface.
4. Take a large stainless steel dish, heat it up first, then apply a layer of oil inside the dish. Pour the fermented mixture into the dish – it shouldn’t be too thick; about 1 centimeter is sufficient (in my case, it was still too thick). Place the dish in a steamer filled with boiling water and steam for 25 minutes before taking it out.
5. Once it has cooled down, cut it into pieces. (Remember: be sure to wait until it has cooled down before cutting it into pieces; I cut mine right away without waiting, which is why the cuts aren’t neat.) The story behind the sugar cake: Yijue Alley is located right next to the Huai River wharf. Since the people of Huaiyuan had not forgotten the plaque reading “Imperially Approved by the Qing Court” in front of Wang Guaizi’s shop, they regarded those pastry sweets as something truly extraordinary. Just like the Goubuli baozi from Tianjin Wei and the Guoqiao Rice Noodles from Yunnan, the flaky pastry cakes from Yijue Alley also have their own historical stories behind them. Otherwise, the people from the county history office wouldn’t have kept coming to Wang Guaizi time and again, insisting that he explain in detail the origins of the pastry cakes in the section on local delicacies. Wang Guaizi is 68 years old this year and is a legitimate heir to the art of making pastry sweets. He approaches life in the same way he makes sugar cakes: precise and exact, without any ambiguity. He was well aware that, although the plaque reading “Imperially Designated” hung in front of his house, the Wang family did not have the exclusive right to it. During the Guangxu era, when Empress Dowager Cixi passed by here, two people were responsible for making sugar cakes for her, rather than just one person. They have both passed away long ago; one was an ancestor of the Wang family, and the other was Qiu Junfa, our neighbor from across the street. For this plaque, the two families have been engaged in open and secret struggles for generations. It was only after Wang Guaizi’s leg was crippled by his father that the enemies took away Wang Guaizi’s only daughter, who was infatuated with him, and left for another place; it was then that the plaque bearing the inscription \"Imperially Approved\" was properly hung on Wang’s family’s door. These days, it’s okay to use it to attract some business, but if one were to put it in writing as a solemn commitment, Wang Guaizi feels guilty about that. If Wang Guaizi doesn’t talk about it, the story of these pastry sweets might truly be lost to time. During the late Qing dynasty, there were originally two candy shops at the entrance of this alley; the candies they produced each had their own distinct features, and it was difficult to determine which one was superior. That very year, the Empress toured various places; her ship stopped at the dock. On a whim, she wanted to try some local snacks, so the Wang and Qiu families complied with her wish by presenting sweet cakes on the dragon boat. That day, Laofeiyue had a great time and got very hungry; she ate three of her enemy’s sugar cakes in one go, praising them highly. When the Wang family’s sugar cakes were brought out, for some reason she took just one bite before putting them down. From then on, which of the sugar cakes made by the Wang and Qiu families was superior was determined by the words of the Empress Dowager; it was labeled as a \"Imperial recipe from the Qing Palace\". Notes: https://gss0.bdstatic.com/94o3dSag_xI4khGkpoWK1HF6hhy/baike/s%3D220/sign=e5a7a69fa486c9170c03553bf93c70c6/0e2442a7d933c895a12eda1cd21373f082020000.jpg Sugar cakes