How do you make the oil cake, which is round and spherical when fried?

Fried cake is a traditional classic snack, our fried cake here is made of flour, especially the older generation of people will do it, during the New Year's holiday, fried food must be indispensable, especially the crispy outer skin, soft and glutinous sweet fried cake inside is loved by the family.

If you want to fry the fried cake out of a hollow, crispy on the outside and soft on the inside, blistering, not cracking, bulging like a ball, I think there are the following points to pay attention to. (1) The flour should be scalded with boiling water, and it should be scalded thoroughly, so that the gluten of the flour can be reduced and it will be more crispy when fried.

2) Add oil to the blanched flour, if you add lard, the effect will be better, I generally add the puff pastry made in advance to the blanched flour, and then knead it evenly for 20 minutes, so that the fried oil cake is more crispy, and can be foamy, hollow, and has a better taste.

3) Add walnut kernels, sesame seeds, and crushed peanuts to the sugar filling, one is to increase the flavor and nutrition, and also to make the sugar liquid that melts out not easy to flow out when the sugar cake is fried in the later stage; Half the amount of flour is added to the sugar filling to make the sugar liquid thick and difficult to flow out.

4) The oil cake with sugar filling should be well grouped in the hand, and there should be no seams, so as not to make the fried oil cake flow filling, not bulging skin, not hollow, and thus not forming a round ball.

5) The oil temperature of the fried oil cake should not be too high, the color is fast, be careful to fry slowly, and the flour should be low-gluten flour or ordinary flour, do not use high-gluten flour, so as not to explode.

The following are the specific operation steps of fried cake [ingredients] 340 grams of flour (300 grams for blanching noodles, 20 grams for puff pastry, 20 grams for sugar filling), 50 grams of sugar (10 grams for flour first, 40 grams for sugar filling).

The specific process].

1) Prepare 20 grams of pastry flour and pour 20 grams of hot oil into it, then mix well.

Prepare the sugar filling Put 40 grams of sugar in a bowl, add 20 grams of flour and mix well.

2) Put 300 grams of flour and 10 grams of sugar in the basin and mix well, boil the water in the pot, pour it into the flour many times, stir while pouring, until the flour is scalded evenly, yellowed without dry powder, slightly cooled and put a little oil, knead it, and then get it out and put it on the board, the board and hands should be oiled in advance, because you will find that the scalded dough is very sticky and not easy to get. Put the puff pastry into the dough several times, then knead the dough well and let it rise for 20 minutes.

<>3) Roll the dough into long strips, then divide it into about 40 grams of agent, press it flat by hand, slightly thicker in the middle, thin around it, fill in the sugar filling, wrap the filling with the method of wrapping buns, be sure to close the mouth, and then use your hand to dough it, and carefully press it into a cake shape on the board. You can also use your hands to slowly turn it around and close it, and then press it into a round cake shape.

4) Boiled oil in the pot, the oil temperature is hot, try it with chopsticks, there are small bubbles rising, put the sugar cake along the edge of the pot one by one, shake the bottom of the pot to avoid sticking to the pan, slightly shaped, and then push it with a spoon to make it evenly heated, slowly fry it until all floating, and remove it on both sides of golden and crispy.

Pound it into a puree with a wooden stick, add flour and lard and knead it well to form a filling; 2.Slowly add flour to boiling water, fully stir and mature into hot water dough, let it cool, add an appropriate amount of flour and knead well, and pull it into a 50g agent; 3.The agent is pressed into a dough, wrapped in a brown sugar filling, rolled into strips 8 cm long and 5 cm wide, pressed into a beef tongue shape, and fried in an oil pan until golden brown.

A variety of oil cake bubble oil cake 1Add 800 grams of water to the pot, add cooked lard after boiling, add flour after stirring, heat over low heat, stir the oil and noodles with a spoon, take out the noodles after scalding, put them on the board to cool, add 250 grams of cold boiled water, add them to the noodles several times, knead them repeatedly until they are even, and put them away. 2.

Mix sugar, yellow cinnamon paste, rose paste, walnut kernels, and cooked flour to form a filling. 3.Divide the blanched dough into small agents, press into a skin, wrap it in sugar filling, and press it into a flat circle after closing.

4.Put peanut oil in a frying pan and heat it, put in the cake blank, and when the oil cake bubbles, push it to the side of the pan and fry it for 2-3 minutes to cook thoroughly.

If you want to fry it into a round shape, you need to knead it into a round shape by hand before frying, so that the fried oil cake is round and spherical. You can also knead it into your favorite shape. Put it in a pan of oil and fry it until both sides are golden brown and bubbling, then remove it.

If you want to fry the oil cake out of a round spherical shape, it is actually very simple, that is, don't knead the dough too wet, and then when wrapping the oil cake filling, don't flatten the wrapped oil cake, and then roll it round after wrapping it and put it in the pot, and then fry it out to be spherical.

Hello friends, I just love food, love the lights of life, I am very happy about this question, fried cake is a traditional specialty food snack,Let us make fried cakes here with flour, especially the older generation of people are many will do, New Year or festival, fried food is inevitable, especially the crispy skin, soft and sweet fried cake is also loved by relatives. Oil cake is a special food snack with a unique flavor in North China, belonging to the fried food category, its production method is somewhat like a soup ball, after adding water to the flour, it becomes a smooth dough, and then take an appropriate amount of dough and wrap it into the filling made by yourself, rub it round or squeeze it flat by hand and put it into the pot by continuous high temperature frying to make it. Finished products:

Golden in color, charred on the outside and glutinous on the inside, delicious and very delicious, it is a refreshing special snack that many good friends like to take.

If you want to fry the cake out of each hollow, crispy on the outside and soft on the inside, foamy, not cracked, and bulging like a ball, I think there are the following aspects that need to be paid attention to. 340 grams of flour (300 grams for blanching noodles, 20 grams for shortbread, 20 grams for sugar filling), 50 grams of sugar (10 grams for flour first, 40 grams for sugar filling). Blanched flour to oil, if you add animal oil, the effect will be stronger, I generally add the baked flour to the shortbread made in advance, and then knead the hair for 20min, <>

That is also to make the fried oil cake more crunchy, and it can be foamy, hollow, and has a stronger flavor. Roll the good dough into a strip, and then divide it into 40 grams of bun skin, press it flat with a handle, slightly thick in the middle, thin all around, fill in the sugar filling, use the method of wrapping the bun to wrap the filling, be sure to close the mouth, and then use the hand dough to press it into a cake shape on the board. You can also use both hands to gradually turn it into a dough to close the mouth, and then press it into a cake shape.

Walnut flesh, white sesame seeds, and crushed peanuts are added to the sugar filling, one is to enhance the aroma and nutrients, and the first is to make the melted sugar liquid not easy to discharge when the sugar cake is fried in the middle and late stages; Half the amount of flour added to the sugar filling is also to make the sugar liquid sticky and difficult to discharge.

The oil cake with sugar filling should be well grouped in the hand, and there is no need to crack, so as to prevent the fried oil cake from flowing with filling, not bulging skin, not hollow, and then not forming a sphere. The temperature of the fried oil cake is not too high, the coloring is fast, you should be careful to fry slowly, the flour is low-gluten flour or general flour, and high-gluten flour cannot be used to prevent explosion. Boiled wide oil in the pot, the temperature was hot, and the chopsticks were used to try, and small bubbles were bubbling upPut the sugar cakes one by one along the edge of the pot, shake the bottom pot to prevent it from sticking, slightly shaped, and then use a spoon to promote it to make it evenly proportioned when heated, and gradually fry it until it all floats up, and the two sides are golden and crispy.

Put sugar oil in the water, then boil until boiling, pour in the flour, stir quickly, and then form a dough to cool. Take an additional spoonful of flour, then add 5 tablespoons of sugar and stir well, then wrap in the dough. Fry in the pan and you're done.

Be sure to let its surface be heated evenly, when kneading the cake, it should be kneaded into a round shape, so that when the oil pan is fried, the surface can be heated evenly, and the fried is naturally spherical.

First of all, the flour should be scalded with boiling water, and the scalded head should be scalded evenly, oil should be added to the scalded flour, walnut kernels, sesame seeds, peanuts should be added to the sugar filling, and the oil cake with sugar filling should be well grouped in the hand, and there should be no gaps, and the oil temperature of the oil pan should not be too high.

Summary. Because the oil temperature when you put in the fried cake is too high, how can the fried cake explode when it is fried?

Because the oil temperature when putting in the fried cake is too high, the following is the correct way to make a greeting grip: Preparation materials: 500 grams of yellow rice noodles, 300 grams of warm water, appropriate amount of sesame oil, 300 grams of red bean paste

1. Add warm water to the yellow rice noodles and stir them with chopsticks to form granules, and add the warm water to the base little by little.

2. Spread a non-stick cloth or oil paper in the steamer and steam it over high heat for 25 minutes.

3. After steaming, take advantage of the tropical gloves dipped in cold water and start kneading the dough for about ten minutes until it is kneaded into a smooth dough. It's best to wear gloves throughout the whole process, or the letter will be sticky.

4. Divide the kneaded cake into 50 grams, put the bean paste into the bread, and put the bean paste into a 15-gram formula, about 20 pieces.

5. Kneaded into this pointed shape, which can be kneaded into a round or flat at will.

6. Heat the oil to about 160 degrees and start frying.

7. Fry until both sides are golden and hard, and you're done.

I turned off the fire for a while and blew it up.

1. The fire is too urgent, the outer layer is too dry, the inside is heated, and the gas expands and explodes when heated;

Summary. Hello, when inquiring about frying oil cakes, oil cakes** may be because the temperature of the oil is relatively high, which may lead to oil cakes ** in the process of frying, and it may also be because of the moisture in the oil cakes that cause oil cakes**. When frying the oil cake, it is necessary to control the oil temperature, so that the oil cake can be reduced**.

Hello, after inquiring about the spring rent of fried oil cakes, oil cakes**, may be because the temperature of the oil chop is relatively high, which may lead to the process of frying, oil cakes**, and may also be because of the moisture in the oil cakes caused by the oil cakes**. When frying the oil cake, it is necessary to control the oil temperature, so that the oil cake can be reduced.

Fried oil cake is a snack in Shanxi, Shaanxi, Yanqing, Beijing, also known as rice cake, jujube cake, this food is refined from jujube, after frying vegetable oil, the taste is sweet and delicious. The method of frying oil cake is not very difficult. First of all, put the noodles of the oil cake in the basin of noodles, Da Huichun slowly poured water into it, and then knead the noodles vigorously, paying attention to using some strength, so that the steamed oil cake is not glutenous, it is recommended to make the noodles of the oil cake harder, and into a small piece.

After steaming the cake, knead the cake by hand, if the temperature of the steamed cake is relatively high, you can put more cold rolling and water resistance at this time to prevent burns. Prepare the bean paste, put these fillings in the cake, wrap it, and start frying the oil cake. When frying oil cakes, pay attention to the temperature of the oil should not be too high, and the oil should not be too small.

Step 1: First add 300 ml of water and 30 grams of white sugar to the pot, boil it over high heat, stir the white sugar with a shovel until it melts, then turn off the heat, add 200 grams of ordinary flour, stir well, and then let it cool for later use.

Step 2: Mix a sugar filling, add 20 grams of sugar, 5 grams of black sesame seeds, 1 spoon of flour to a small bowl (add flour to prevent the sugar filling from flowing out, and burn when eating), stir well, and our sugar filling is ready for use.

Step 3: Smear some cooking oil on the board to prevent sticking, put the cooled dough on it, knead it smooth, and then directly knead it into long strips, cut it into agents of equal size, and then knead each agent round, press it flat, and then wrap it with the sugar filling we have made, close it at will, as long as it is not sugar filling, reunite again, press flat, and our fried cake will be ready. Spare.

Step 4: Pour a little more oil and cooking oil into the pot, the oil temperature is fifty percent hot (put the chopsticks in and there are small bubbles around it) put in the fried cake raw body, turn to medium and low heat to fry, turn it over with chopsticks frequently, so that it is heated evenly, and it can also make the fried cake expand quickly, about 3 minutes or so, the fried cake is swollen and bubbled, and both sides are golden, so that our fried cake is ready, and the oil can be fished out, so that the fried cake skin is particularly crispy, and the inside is sweet and delicious.

Deep-fried cake. <>

This is a home-style fried cake, no need to blanch noodles, no steps to repeat the pie, easy to learn and delicious.

Ingredients: 200 grams of glutinous rice flour.

Yeast 2 grams.

10 grams of sugar.

Warm water 170 grams.

260 grams of bean paste filling.

Edible oil is suitable for high amounts.

Preparation of fried cakes.

Add yeast and sugar, warm water and soft dough to glutinous rice flour, cover with plastic wrap and let rise for half an hour.

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Prepare 6 portions of bean paste filling for reunion, divide the glutinous rice dough into equal 6 parts, wrap it in bean paste filling, wrap it tightly, and pat it flat.

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The area is covered with a pit with your fingers, wrapped in bean paste filling, and wrapped tightly.

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Cover with plastic wrap and let rise for 10 minutes.

Heat the oil, turn to low heat and fry when the oil temperature rises, turn over repeatedly and fry until golden brown.

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It was especially delicious. <>

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I make the bean paste filling myself, and if you have time to give a tutorial, you can also go to the supermarket to buy the bean paste filling.

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Tips: When frying, the oil temperature should not be too high, as the fried cake is easy to break.