material:
1. Flour, cold water, brown sugar, sesame seeds, cooking oil, etc
Production steps
First, hot noodles.
1. Prepare 500 g of medium gluten wheat flour
2. Prepare 600 g of purified water
3. Heat the water until 80% boiled, pour in the prepared flour and stir vigorously in one direction with a rolling pin to make the flour and water completely fused. Stir until there is no dry powder and no excess water, and it can be used without sticking to the hands. (The proportion must be appropriate, if it is hard to add some hot water, but too soft can not add noodles, but another hot point of relatively hard noodles to neutralize)
2. Knead the dough
1. Place the blanched dough on the board and spread it into a cake shape. (If hot you can dip some cold water)
2. Use a knife to cut the hot noodles into several pieces and disperse the heat in the dough.
3. After about 20 minutes, mix about 100 grams of dry flour in two parts, knead repeatedly by hand, knead until the surface is smooth, cover with plastic wrap and make for 1 to 2 hours. Winter is a little longer. (Blanch the dough and mix it into dry flour in several times, and the fried oil cake can be crispy in the outer skin)
Third, adjust the filling
Scheme 1: 150 grams of red adzuki beans can be prepared, boiled soft and mashed into puree, add an appropriate amount of white sugar,
Recipe 2: Stir-fry the sesame seeds and stir well with the brown sugar.
Option 3: Add a little cooked flour to the sugar appropriately
Fourth, wrapped in oil cake
1. Take an appropriate amount of the prepared noodles, rub a small amount of cooking oil on the palms of both hands, roll into strips, cut into a uniform size of noodles, and knead into a round ball.
2. Press the round ball agent into a flat round agent by hand, the thumb of the left hand is pinched in the central position of the flat round agent, the remaining four fingers are pressed in the central position behind the flat round agent, the thumb of the right hand is pinched at the edge position of the flat round agent, the remaining four fingers are pressed on 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.
3. Wrap the top of the filling, close the mouth like a bun, and knead it into a cone. Use your palms to pat back and forth to form a round cake, and make all the oil cake blanks in turn for later.
5. Fried cakes
1. Put enough cooking oil in the pot, burn until the oil temperature is 70% hot, put the prepared oil cake raw blank into the oil pot, if the oil temperature is appropriate, in the moment when the oil cake raw blank enters the pot, there will be the phenomenon of oil flower tumbling.
2. Change to medium-low heat, and use chopsticks to continuously flip, fry until the oil cake blank bulges up, the surface is yellow, and the oil cake is almost fried.
3. After frying, the oil can be fished out and eaten.
(The above picture is from the network)