Introduction: If you want to eat oil cakes, you don't have to go out to buy them, and the hot noodle filling techniques all tell you, don't crack and don't flow sugar
Hello everyone I am Lao Zuo, a post-90s who loves to study food. Today to share with you a method of frying oil cake, detailed production methods and tips all tell you, the method is simple, a look will be, according to this method fried good oil cake color golden and attractive, the taste is sweet and delicate and delicious, and do not crack nor flow sugar, more delicious than bought, learn to open a breakfast shop. Let's see how!
method:
1, first make the sugar filling of the oil cake: pour a small bowl of flour into the waterless and oilless pot and stir-fry over low heat, fry the flour, and smell a wheat aroma when frying.
2, pour brown sugar and white sugar into the bowl, the ratio is 1:1, then add the fried flour to stir and mix evenly, add flour to make the sugar juice in the fried oil cake not easy to flow out.
3, first add half a bowl of flour to the basin, pour cold water and stir well, stir into a viscous batter.
4, add a large bowl of water to the pot, turn off the heat after the water is boiled and pour a large bowl of flour with a rolling pin to stir in one direction, the purpose is to blanch the flour, stir until there is no dry flour.
5, then pour the blanched noodles into the batter basin and continue to stir, brush the panel with a layer of cooking oil to take out the dough and start kneading, kneading into a smooth dough.
6, roll the dough into strips and divide it into small pieces of uniform size, squeeze each small noodle with two thumbs to make a small nest, put on the mixed filling, and press the reunion at the tiger's mouth to make a cake for later.
7, from the pot to burn oil, the oil temperature to 40% heat into the cake blank, open low heat and slow frying to make the oil temperature and cake blank together to raise.
8, slowly the oil cake will float up and gradually become larger, use chopsticks to turn over the oil cake to heat evenly, be sure to turn it over diligently so that the color of both sides of the oil cake is consistent, and finally fry the two sides of the golden brown to control the oil and fish out.
In this way, each of the oil cakes is very beautiful and swollen, even if it is cold, it will not collapse, and the outside is crisp and soft, sweet and delicious.
Today I will share it with you, and the family members who like to eat fried oil cakes remember to collect it! The method is simple, do not crack and do not flow sugar, more delicious than the purchase, learn to open a store.