How to make oil cakes? How to make oil cakes

Oil cake method: raw material recipe 2 kg of white flour, 100 grams of refined salt, 600 grams of minced green onions, and kilograms of peanut oil (about 800 grams).

Method 1Pour the flour into a jar, dive in the middle, add peanut oil (400 grams) and heat 30 to 50 (spring and autumn).

800 grams of water, and knead evenly into oil water dough (kg), about 15 minutes.

2.First, use oil and water surface (400 grams), put it on the oiled cutting board, knead it round and flatten, roll it into a round dough with a diameter of about 40 cm with a rolling pin, evenly sprinkle it with refined salt (25 grams) and minced green onions (125 grams) and roll it horizontally into long strips, and then roll it straight into a ball. In addition, knead the dough with oil and water (about 250 grams), roll it into a round dough with a diameter of 20 cm, and wrap the green onion dough into the center to form an eel head shape.

Flatten and roll out into a 40 cm diameter oil cake blank.

3.Put the frying pan on the stove, put peanut oil (1 kg), cook until it is five mature, and lay the oil cake blank in the oil pan. Poke a small hole in the middle and use two long bamboo slices to press the oil cake to rotate.

Fry until golden brown on both sides, raise a layer in the middle, take out and drain the oil, change it into 8 triangular cakes with a knife, and serve on a plate.

This is the method of taro cake: Ingredients: 300 grams of taro Accessories:

120 grams of orange cake Seasoning: 30 grams of white sugar, 15 grams of salad oil, 5 grams of starch (corn) taro cake preparation: 1

Peel and peel the taro, steam it in a pot over high heat for about 20 minutes, take it out and crush it into a puree; 2.Add starch, salad oil, and sugar (15 grams) to the taro puree, knead it into a ball, then divide it into several parts, and flatten it one by one; 3.Finely chop the orange cake, wrap it in taro balls, and put a small kumquat on top of it, and make it all ready; 4.

Put into a pot over high heat, steam for about 5 minutes, and then take out; 5.In another pot, add half a cup of water and 15 grams of sugar, boil, add starch water to thicken, and pour over the taro. Tips for making taro cakes:

1.The purchase of taro is better if there are no holes on the surface and the skin is dry; 2.Peel and cut the taro, and then wash your hands, otherwise it will be itchy and unbearable.

Food is similar to taro: taro should not be eaten with bananas.

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Friends who like to eat cakes should have eaten oil cakes, but for oil cakes, many friends will worry that the oil of the oil cakes sold outside is unhealthy, so they want to make their own oil cakes, but they don't know how to do it? Now I will introduce you to the detailed method, the specific steps are as follows:

Step 1:

Pour the flour into a basin and slowly pour hot water in a circular motion, stir the flour with chopsticks until it is flocculent, knead it into a dough and let it rise for 20 minutes.

Step 2:

Put the flour, chopped green onion, five-spice powder and an appropriate amount of salt into a high-temperature container, boil the oil until it smokes, pour it in, mix well into a puff pastry for later use. At the same time, remove the dough from the rise, knead it smoothly and cut it into eight portions.

Step 3:

Roll out one serving thinly, oil it, roll it up, and roll it into long strips. Roll up the long strips into a spiral dough and flatten them by hand, then roll them out into pancakes.

Step 4:

Put a little cooking oil in a frying pan, and finally add the cake base and fry until it is cooked through.

Therefore, as long as you follow the above steps and carry out detailed operations, you will be able to make healthy and delicious oil cakes, so go and give it a try.