Fee 1
Medium gluten wheat flour
250 g
cold water
300 g
Fee 2
brown sugar
75 g
White sesame seeds
20 g
Let's learn about the practice of Xiangning white noodle oil cake!
1: Prepare 250g of gluten wheat flour
2: Prepare 300g of cold water
3: Put the prepared cold water in a pot, heat it until the periphery of the water is slightly boiled, and pour in the prepared flour
4: Stir in one direction with a rolling pin so that the flour and water are completely integrated to form a wet hot dough with no dry powder and no excess water
5. Grab a dough with your hand and roll it back and forth in your hand, and the dough does not stick to your hands
6: The hot dough is upside down on the board, and the palm of the hand is dipped in some cold water to spread out the hot dough
7, use a knife to divide the hot dough into several pieces, the purpose is to let the hot gas in the dough dissipate as soon as possible, which is called "deflation."
8: Let the hot dough cool until it is not hot, mix in 50 grams of dry flour twice, and knead it repeatedly by hand
9: Knead until the surface of the dough is smooth, cover a piece of plastic wrap and put it aside for dumplings, cook for 1 to 2 hours in hot weather, and 7 to 8 hours when it is cold
10: Prepare 75g brown sugar
11、 Prepare 20 grams of raw white sesame seeds (if it is cooked white sesame seeds, you do not need to fry)
12, white sesame seeds in the wok, turn on medium heat with a spatula and stir-fry, fry until the sesame seeds are fragrant, the surface into a faint yellow splash in the pot, turn off the heat
13: Place the fried white sesame seeds on the board and roll out the sesame seeds repeatedly with a rolling pin to crush the shell of the sesame seeds
14: Prepare 20 grams of wheat flour in the pot, stir-fry with a spatula over medium-low heat, fry until the flour turns yellow, turn off the heat, move the pot away from the fire to cool the flour
15, cooled cooked flour, sesame powder in the brown sugar, stir by hand, if the brown sugar has a clumping phenomenon, stir at the same time to use the hand to rub the brown sugar block apart
16: Apply a small amount of cooking oil to the palms of both hands, pluck a dough seed weighing about 30 grams, and knead it into a round ball shape
17. Press the round ball agent into a flat round agent by hand, pinch the thumb of the left hand in the center position of the flat round agent, and press the remaining four fingers to the center position behind the flat round agent
18. The thumb of the right hand is pinched at the edge of the flat round agent, and the remaining four fingers are pressed at the edge position behind the flat round agent, centered on the central position of the flat round agent, and the movement rate is along the circumference direction of the flat round agent, so that the right hand does a circular movement at the edge of the flat round agent, and the edge agent is pinched into a slightly thinner edge and a slightly thicker crust in the middle
19: Place the round crust in the palm of your left hand and add 1 tbsp of brown sugar sesame filling in the center of the crust
20. With the right hand, the edge of the crust is closed like a bun, and the closing place is pinched with the palm of the hand to form a cone shape
21, use your thumb to press the top of the cone down, and use the palms of both hands to pat back and forth a few times to form a round cake, a raw cake blank is ready
22: Put enough cooking oil in the pot and heat it over high heat to increase the oil temperature
23. Use chopsticks to reach into the oil pot, and the oil flowers around the chopsticks quickly roll flat around
24, take five or six made oil cake raw blanks into the oil pot, if the oil temperature is appropriate, in the moment when the oil cake raw blanks into the pot, there will be a spectacular scene of oil flowers tumbling
25. Fry over medium heat and use chopsticks to constantly flip the cake blank
26, fried until the cake blank expands, and the surface is golden brown, the cake is fried
27. Fish out the oil cake control oil
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