Jia Pingwa called Xi'an "thick" and is a place with roots. As a spiritual coordinate, the Han and Tang dynasties civilization makes the ancient city of Xi'an full of thick, noble and solemn colors, and even some snacks and delicacies tell their own stories with full charm. Today, I will tell you about the bubble oil cake that enjoys the reputation of "Chinese famous snack".
Bubble oil cake, also known as bubble oil cake, is a traditional famous spot returned to the folk by the court after the folk enter the court, and is famous for its milky white color, exquisite clarity, fluffy sweetness, and instant melting in the mouth. In 1990, the bubble oil cake made by the chef of the restaurant won the "Golden Tripod Award" for quality food of the Ministry of Commerce of the People's Republic of China and was rated as "Chinese Famous Snack".
When it comes to the history of bubble oil cake, it can be traced back to the "Wang Dian Ji" oil cake during the Tang Zhenguan period more than a thousand years ago. According to the "Three Original Food Extracts", Tang Taizong, who went hunting in Beiyuan one day, came to a small shop in "WangdianJi" to taste the oil cakes made with a blistering skin, crisp and crispy, and sweet and soft filling, so the reputation of the shop was greatly enhanced, and the oil cakes he operated were also widely circulated. It is the ancestor of the bubble oil cake. By the time of Emperor Zhongzong of Tang, Wei Juyuan had dedicated to Emperor Zhongzong's "Burning Tail Feast", and there was a dim sum called "Seeing the Wind and Dissipating (Oil Mu Cake)" that was in line with it, but it was improved in craftsmanship. Later, it flowed into the city and was called "bubble oil cake" because of its foaming appearance, which has been inherited to this day.
The basic method of making bubble oil cake is: take water into the pot to boil, add lard, pour the flour into a large pot, use low heat to knead the oil noodles into the mature dough, put it on the case, let it cool, and then add cold boiling water to knead it repeatedly into a soft dough, that is, it becomes a hot noodle. White sugar, yellow cinnamon sauce, walnut kernels, cooked flour, etc. are made of yellow cinnamon white sugar filling. The hot noodles are kneaded into dough, patted into slices by hand, and enlarged with yellow cinnamon white sugar filling to make a cake blank. After frying, the cake noodles appear as thin as cicada wings, white as frost and snow, like flowers blooming, it seems to disappear when the wind blows, the population is melted, soft and moist, fragrant and mellow.
It is said that this bubble on the top can only be fried with shaanxi water and noodles, as the saying goes, "the talented son of the south will be the general of the north, and the water and soil of Shaanxi will raise the emperor" shows that the eight-hundred-mile Qinchuan is really a good place for a person to excel.
Why does the bubble oil cake produce a fluffy effect? This is due to: proteins change from sol to gelatinous. When the noodles are blanched with large oils, boiling water and grease are stirred together to form an emulsion, and the starch and protein contained in the flour have hydrophilic properties. When water molecules organically connect these substances, grease intervenes and separates starch, protein, and water molecules. In this way, after repeated kneading of the dough, the protein changes from a sol to a gel, thus creating conditions for the swelling of the bubbles. When the oil cake is put into a certain temperature oil pot, the internal water vapor is formed in large quantities, and at the same time as the gas rises sharply, the protein changes and expands, the starch expands and cokes, and the bubbles gradually form and are fixed in a high temperature environment. The foaming of bubbles is not only in the flour, the proportion of large oil and who is just right, but also has an important relationship with the oil temperature, otherwise it will affect the formation of bubbles or although bubbles are generated, they will "fall off the shelf" in a short period of time. When frying, use a saucepan and when the oil temperature reaches about 130 degrees Celsius, put in the oil cake. After the oil cake is cooked, turn it over in time. When the bubbles bubble up, push it to the edge of the pan and fry it for a while.