How to make lazy oil cakes so that they can be frothy, crispy on the outside and soft on the inside?

Add salt, lard, light soy sauce and water to the flour, add an appropriate amount of baking powder, and stir into a thinner batter; Pour wide oil into the pot, pour in a part of the batter and fry until the batter is formed and golden brown on both sides.

The first step is to prepare the pancakes, preferably fresh, as they will taste more textured. And it is not easy to get tired, and then marinate with seasoning for half an hour according to your taste. The second step is to heat the pan with oil, then add the green onion, ginger and garlic and stir-fry until fragrant, then add the marinated oil cake and fry until golden brown on both sides.

The third step is to submerge the oil cake with water, and then simmer for 10 minutes to remove from the pan.

The practice of lazy oil cakes is actually to prepare the batter, and then put it in the pan and fry it until golden on both sides, and then at this time you will find that the screen is actually foamy, and it is crispy on the outside and tender on the inside, very crispy and delicious.

Here's how to make a fluffy and crispy oil cake:

Ingredients: eggs, milk, bread flour, salt, yeast.

1. Put the eggs and milk in a bowl.

2. Add a spoonful of salt and stir well.

3. Put yeast in it, or you can replace it with baking powder.

4. Add an appropriate amount of flour.

5. Mix the dough until it is not sticky, put it in the refrigerator for an hour, and you can use it the next morning.

6. After rolling out, cut into small pieces.

7. Roll it into a circle and draw two knives in the middle.

8. Put it in a preheated oil pan.

9. Wait for the oil cake to bulge and turn over and continue to fry.

10. Fry until golden brown on both sides.

11. The finished product of the oil cake.

When mixing the noodles, you add boiling water to the noodles, and the cake is soft and crispy.

Ingredients: 150g flour.

Excipients: 60g salad oil, 4g salt, 1 shallot, 80g boiling water.

How to make scald scallion oil pancakes.

1. Weigh the flour and wash the shallots.

2. Chop the shallots, add 40g of salad oil, and mix well.

3. Add the flour to boiling water and let the dough stand for 15 minutes.

4. The dough is dry into rectangular slices.

5. Spread salt evenly and spread the scallion oil filling.

6. Roll into long strips.

7. Then coil the long strips into a round cake shape.

8. Gently roll out into 1 cm thick pancakes.

9. Pour 20g of oil into a non-stick frying pan and put it into the scallion pancakes.

10. Slowly sear over medium-low heat until one side is golden brown and turn over.

11. Cover and continue to sear until the golden cake is cooked on both sides.

12. Then change the knife and put it on a plate to eat.

Preparation of dough shortbread.

Ingredients; 500 grams of flour.

Accessories; 50 grams of sugar, 70 grams of salad oil, 5 grams of yeast.

Pour grams of flour, 50 grams of sugar, and 5 grams of yeast into a basin.

2. Mix warm water into a smooth dough and let rise for 30 minutes.

g flour 70 g salad oil and form a dough for later use.

4. Knead the proofed noodles and divide them into small agents, and make the oil noodles into slightly smaller agents than the water surface.

5. Roll out the water surface agent into a pancake with oil.

7. Roll it up from one end again, and roll it again.

8. Roll the rolled biscuits into a cake shape, don't roll them out too thinly.

9. Heat the pan and put the bottom oil, put the cake blank in, and cook it over medium-low heat until golden brown on both sides.

10. The finished product of the dough shortbread.

Here's how to make the pancakes crispy and fluffy:Tools Ingredients: 150g flour, 60g salad oil, 4g salt, 1 shallot, 80g boiling water, pot, bowl, knife, rolling pin.

1. Weigh the flour and wash the shallots.

2. Chop the shallots, add 40g of salad oil, and mix well.

3. Add the flour to boiling water and let the dough stand for 15 minutes.

4. The dough is dry into rectangular slices.

5. Spread salt evenly and spread the scallion oil filling.

6. The volume is late and the old long strip of the state.

7. Then coil the long strips into a round cake shape.

8. Gently roll out into 1 cm thick pancakes.

9. Pour 20g of oil into a non-stick frying pan and put it into the scallion pancakes.

10. Slowly sear over medium-low heat until one side is golden brown and turn over.

11. Cover the messy plum and continue to burn until the golden cake is cooked on both sides.

12. Then change the knife and put it on a plate to eat.

Ingredients: 180 grams of water, 3 grams of salt, 10 grams of yuanzhi sugar, 2 grams of yeast (dry).

Exercise: 1Place all the ingredients together in a pot and stir to combine.

2.Knead into a dough and let it rise.

3.Divide the leavened dough into agents of the same size and roll out thinly.

4.Cut two knives on it.

5.Fry slowly in a pan over low heat.

6.Turn it over on one side and fry the other side until golden brown on both sides.

How to make oil cakes soft and delicious: Fuzhou oil cakes.

Ingredients: 200g oyster cake mix, stir-fried flour, salt and chives.

Exercise: 1Prepare the materials.

2.The ratio of oyster cake mix to fried flour is about 20-30% (it doesn't matter if you don't have fried flour.) Add a little to make it crispier).

3.Add water and a little salt, stir until thick (granular with chopsticks) and let stand for half an hour.

4.Cut the shallots into small pieces.

5.Add it to the batter before frying.

6.Stir to combine.

7.This is a special spoon for fried oyster cakes. To be customized, it is a flat iron spoon.

Steps of the oil cake:Ingredients: 500 grams of flour.

Excipients: appropriate amount of oil, appropriate amount of salt.

1. The first step in making pancakes is to mix noodles.

2. Knead the two types of dough together, then cover with plastic wrap and let rise for half an hour.

Add 25 grams of hot oil to the flour and stir well so that the puff pastry is ready.

4. After the dough is awakened, take it out, no longer need to knead excessively, and roll it directly into a large round cake.

5. You can sprinkle a little dry flour on the top, which can also play a better layering role, roll up from one end and roll into a long strip.

6. Then coil up the rolled strips, as shown in the picture above.

7. Finally, use a rolling pin to roll out a round cake, don't roll it too hard when rolling, and roll it gently, so that the layers will not be compacted.

8. Put oil in a frying pan or electric baking pan, put in the rolled cake and start to bak the cake, and when the surface of the cake bulges up a big bag, then turn it over, the bulging bag means that there are many layers in the oil cake and it has not been compacted.

9. Bake until golden brown on both sides, turn the noodles three times, and it is almost done, so that a pancake is ready.

10. Crispy on the outside and soft on the inside, with clear layers.

Here's how to make the oil cake soft and layered:1. The noodles should be soft enough, mix the noodles with hot water, the water temperature is about 60 degrees, add a little salt and yeast powder.

2. The dough should be fermented to twice the size, dip your fingers in flour and insert it into the dough.

3. The dough should be divided into small pieces, rolled into thin cakes, smeared with oil and a little salt, folded in half, then rolled into long strips, and then folded in half and rolled up.

4. The rolled dough should be placed in a warm place to ferment again for about 15 minutes, and then rolled into a round cake.

5. When frying the oil cake, the oil temperature should be moderate, not too high and not too low, and gently press the middle part of the oil cake with the chopsticks to let it swell.

6. Put the fried oil cake on a paper towel to absorb the excess oil, and eat it while it is hot.

The crispy and soft method of oil cake is as followsTools Ingredients: appropriate amount of cake flour or all-purpose flour, appropriate amount of water, appropriate amount of cooking oil.

1. Choose the right flour: use low-gluten flour or all-purpose flour, which can make the oil cake more soft.

2. Control the amount of water: In the process of mixing the dough, gradually add an appropriate amount of water to make the dough moist but not sticky. Too much water can cause the oil cake to be too fluffy.

<>4. Proper fermentation: Place the mixed dough in a place buried in warm liquid for fermentation, which can make the oil cake more soft.

5. Cooking skills: When frying pancakes, you can fry them on medium-low heat until golden brown on both sides, and then fry them over high heat until crispy.

In fact, it is very simple to make some oil cakes at home, when people learn different methods, so the results of its production are also different, when you want to make some crispy and fluffy oil cakes to eat, you have to learn some methods, and the method is relatively simple, which can make your oil pen crispy on the outside, soft on the inside, and very delicious. At this time, we need to prepare some raw flour, and we need to add some salt to the flour, only three grams of salt is needed, and we need to use warm water and noodles, let chopsticks stir the noodles into flocculents, and finally pour in our cooking oil, and then knead the dough with our hands, at this time we must knead it into a softer dough.

When we make the dough, we need to smear the dough with a layer of oil, at this time, when we finish the oil, we can wrap it in some plastic wrap, and we need to wash the face for 30 minutes. In the process of resting the dough we need to make some puff pastry, so that it is more crispy, at this time we need to put some flour in the bowl, only 30 grams, then put in three grams of salt and 5 grams of pepper powder, and then pour some oil into it, especially the hot oil needs to be stirred evenly with chopsticks.

In fact, it is very simple to make some oil cakes at home, when people learn different methods, so the results of its production are also different, when you want to make some crispy and fluffy oil cakes to eat, you have to learn some methods, and the method is relatively simple, which can make your oil pen crispy on the outside, soft on the inside, and very delicious. At this time, we need to prepare some raw flour, and we need to add some salt to the flour, only three grams of salt is needed, and we need to use warm water and noodles, let chopsticks stir the noodles into flocculents, and finally pour in our cooking oil, and then knead the dough with our hands, at this time we must knead it into a softer dough.

Add an appropriate amount of flour in the container, add an appropriate amount of salt, mix the dough with warm water, knead the dough, add cooking oil, let the dough rise for half an hour, take a small bowl and put a little flour in it, add a little salt, Sichuan pepper, add oil and heat it and stir it with chopsticks, cut the awakened dough into a uniform dough agent, and then roll it into a pancake, evenly coat the pancake in the middle, roll up the pancake, press it flat by hand to change it into a cake shape, the electric cake weighs the bottom surface of the oil, and then put in the dough, brush the surface with a layer of oil, and turn it over after a minute, When the crust is crispy, it can be cooked.

Prepare a bowl of flour, 10 ml of oil, add a little salt, chicken essence, Sichuan pepper and other seasonings, mix the noodles with warm boiled water, knead the noodles into a smooth dough, let them rise for half an hour, cut the dough into equal parts, spread it out into chopped green onions, roll it out into a pancake, put oil in the pan, spread the pancakes into the pan in turn when the oil is hot, and turn it back and forth until both sides are golden and take it out.