For me, a southerner, I usually eat less noodles, and my family bought a bag of 10kg flour before, and after 3 months, there are still half a bag left. Usually rarely do bun steamed buns those pasta, is to occasionally make some simple egg cakes when breakfast to eat, and the festival will be wrapped dumplings to eat, today's home just to fry fritters, I will make a few oil cakes to fry to eat, this oil cake is very simple, do not need to make noodles, fried out of the inside is hollow, bite a crispy slag, especially fragrant.
【Ingredients】
300 g of ordinary flour, 5 g of salt, 15 g of cooking oil, 180 ml of boiled water
1, first come and noodles, pour 300 grams of ordinary flour in the basin, put in 5 grams of salt, if you like sweetness, you can also add 30 grams of sugar, and then pour in 15 grams of cooking oil, blanch the noodles with 180 ml of boiling water, first blanch the flour into a flocculent.
2, wait until it is not hot to knead it into dough, because it is hot noodles, the process of kneading will be more sticky at the beginning, no need to add flour, kneading for a few minutes will not stick, knead the dough smooth after covering the plate, wake up the noodles for 20 minutes.
3: After the dough is woken up, put it on the board, directly use the rolling pin to roll out into a large round cake, the thickness is about half a centimeter, and then use a small rice bowl to cut it out, and the rest continues to knead into a dough, roll it out and then use a small bowl to cut it out.
4, the small round cake with a rolling pin rolling thin again, the thinner the rolling out of the fried oil cake is more crisp, thinner than the wonton skin is almost the same.
5, pour the right amount of oil into the pot, this oil cake is fried one by one, so do not need too much oil, the oil temperature to 60% hot, with chopsticks to try the oil temperature can bubble small bubbles can put the cake blank into the frying.
6, this oil cake is very thin, to use a small fire to fry, in the process of frying the oil cake will slowly float up, and then expand and become larger, the inside of the formation of hollow.
7: After the bottom surface is fried golden brown, then turn it over and fry it until the two sides of the oil cake are golden and crispy.
8, this oil cake is as thin as paper, the middle is hollow, a pinch with your hand will drop the slag, because it is thin, so the oil absorption is also less, and it is still good to eat occasionally.
【Skill Summary】
1, and noodles must be boiled with freshly boiled water, which is the key to the hollow of the oil cake.
2, this oil cake is relatively thin, when frying with low heat, fry for about 4-5 minutes can be out of the pan.
I am a big tiger, a senior gourmet snack goods, usually like to share their own creative food with everyone, today's sharing is the "hollow oil cake" method, like friends remember to pay attention - like - collection - forward, let more people learn, thank you! The pictures and articles are original by the author Wen Dahu, and the theft must be investigated.