Beijing Sugar Oil Cake (Tang You Bing)
A classic breakfast from old Beijing alleys, this fried dough is crispy on the outside, soft inside, with rich caramelized brown sugar aroma.
Ingredients
8 items- All-purpose flour 300g
- Active dry yeast 3g (1 tsp)
- Baking powder 2g (1/2 tsp)
- Salt 2g
- Warm water 180 ml (35°C)
- Brown sugar 80g
- Cooking oil (for sugar dough) 10g
- Oil for deep frying 500g (actual use ~30g)
Nutrition
Steps （6 steps）
In a bowl, combine 300g flour, 3g yeast, 2g baking powder and 2g salt. Gradually add 180ml warm water (35°C), mix into a smooth dough. Cover and let rise for 40 minutes until doubled.
Mix 80g brown sugar, 20g flour and 10g oil into a uniform sugar dough. Divide into 8 portions (about 12g each).
Deflate the risen dough, knead briefly, roll into a log and cut into 8 equal pieces (~60g each). Flatten each piece into a round skin with thicker center.
Place a sugar filling in the center of each skin, seal tightly, gently flatten and roll into a round cake about 10cm wide and 0.5cm thick. Cut two shallow slits on top.
Heat oil in a deep pan over medium heat to 180°C. Fry the cakes in batches until golden brown on both sides (about 3 minutes). Press with a spatula; if it springs back, it's cooked.
Remove and drain on paper towels. Let cool slightly before serving. Enjoy the crispy crust and soft, sweet interior.
Tips
Ensure sufficient rising time for fluffy texture. Keep oil at medium heat to prevent burning. Adding flour to brown sugar prevents filling leakage; scoring helps steam escape for even cooking.
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