The practice of crispy oil cake in Fengwo, the method of crispy oil cake

The method of crispy oil cake is 300 grams of glutinous rice flour, 1000 grams of auxiliary ingredients, 1000 grams of vegetable oil, appropriate amount of sugar, and the practice of fried cake 1Wet glutinous rice flour kneaded into white sugar 2Roll it into a circle first, then flatten it 3

Put it on oiled tin foil4Brush with oil 5Put it in the oven and bake for 10 minutes, and bake for 6

Usually fried fried cakes are fried directly, but this time I want to try a new method, first set and then fry, don't worry about sticking together7Heat the oil and put it into the finished cake crust 8Medium-low heat can be fried over yellow and hollow.

The correct way is: put water into the pot, add 20 grams of sugar to boil, change to medium heat, pour in flour, stir quickly until you can't see dry flour, put it on a cutting board and let it cool.

Step 2: Preparation of crispy fried oil cake**.

Put the cold hot noodles and sprinkle them with 1 handful of dry flour, I didn't specify it, you can catch as much as you can. Add another 60g of cooking oil, which is the key to crispy crust. Knead until you can't see the dry powder and the dough is smooth.

Step 3: Crispy fried oil cake at home.

Don't use the noodles, just knead them into strips and cut them into evenly sized pieces, each of which is about 35 grams, which is just the right size for the oil cake. Each agent is formed into a round ball, covered with plastic wrap and set aside.

Hello, this crispy oil cake, do I think the dough should be made first? After the dough is ready, put it in the pan and fry it.

It is made by fermenting glutinous rice with baking powder, and then frying it in a hot oil pan.

Main ingredient: yellow rice noodles.

500g red bean paste filling.

500g of excipient oil.

Appropriate amount of white sugar.

Appropriate steps. 1.Raw material map (The bean paste filling is made by our family, and it will be drier than the red bean paste sold on the market.) ）2.Add a bowl of water to the middle of the yellow rice noodles and stir the noodles while pouring the water.

3.After pouring the water, spread the yellow rice noodles with your hands so that the yellow rice noodles are moist and not too dry.

4.Make water in the steamer, put on the steamer cloth, and spread a thin layer of yellow rice noodles.

5.When you see hot air coming out of the area, spread another layer, and so on.

6.When the flour is fully cooked, turn off the heat, and it takes about 30 minutes to make all the flour.

7.The cutting board and rolling pin are oiled, and the steamed yellow rice noodles are rolled out into a dough with a smooth surface.

8.The appearance of kneading the dough.

9.Take out a small agent.

10.Use your hands to form small discs that are slightly thinner in the middle and thicker in the middle.

11.Wrap the red bean paste in it, pinch it tightly and press it into a flat circle.

12.That's what the package looks all about.

13.Pour oil into the pan.

14.When the oil pan is hot, put the oil cake in it and fry it until it is golden brown on both sides.

15.After the fried oil cake is drained and sprinkled with a little white sugar.

Tips: The humidity of yellow rice noodles is just enough to break up, and you can knead a ball of flour by hand.

When steaming yellow rice noodles, you can poke them with chopsticks to make them breathe faster and cook faster.

Crispy and crispy oil cake preparation.

Ingredients: 150 grams of flour, 180 grams of boiling water, auxiliary ingredients: brown sugar, white sugar, a little oil flour.

Method 1Add 1 tablespoon of sugar to the flour and mix well, then pour in boiling water, stir while rinsing, and knead into a dough.

2.The dough is very sticky, just rub an appropriate amount of oil on your hands and knead the dough to make it slightly smooth.

3.Prepare brown sugar and white sugar to taste. Divide the dough into small pieces.

4.Take a small agent, pinch it thinly with both hands, wrap it in brown sugar (or white sugar), sprinkle a little flour on top of the sugar, wrap it into a circle, and gently pat it flat.

5.Pour enough oil into the pot, boil until a chopstick is inserted, and many small bubbles will float immediately, turn to low heat, and fry until golden brown on both sides.

6.Drain the oil and place on kitchen paper to absorb excess oil.

Tip 1If the boiling water is boiling, it can ensure the glutinous and soft taste, so it will be very sticky when it is with the dough, and it is easy to apply oil on the hands.

2.Sprinkle a little flour on top of brown sugar or white sugar to prevent the sugar from splashing after being heated, a little is enough, more flour will affect the fluidity of the sugar.