What are some tips for fried pancakes? The easiest way to fry pancakes

Fried pancakes seem simple, but they also require certain skills to operate, such as how to make the fried pancakes fluffy and soft? If you don't pay attention to these tips when cooking, you may end up with unsatisfactory results, so let's share some tips for frying pancakes

The first point: the dough should be soft. For pasta, noodles are always the most important step, and different pasta dishes have different requirements for the softness and hardness of noodles.

The fried oil cake should be fluffy, so it should be soft when mixing the dough, and yeast powder needs to be added to ferment, so that the dough after fermentation will have a honeycomb structure inside, fluffy and bulging;

The second point: the second hair. For many pasta, the second hair is also an indispensable step, that is, when the oil cake is shaped, do not rush to the next step of frying, but apply a layer of plastic wrap to the shaped oil cake, let it naturally grow for a period of time, this process is the second oil, it can make the internal structure of the oil cake fluffy and soft, so that when frying, the oil cake can quickly bulge;

Point 3: Crack in the eggs. After the pan out of the pan, the fried oil cake is required to be golden in color, you can start from two aspects, first, beat the egg when mixing the dough, which can make the dough itself golden in color, but also make the dough soft; Secondly, pay attention to the oil temperature when frying, frying over medium and low heat can make the oil cake golden and crispy, and there will be no burning.

1. When frying oil cakes, you must pay attention to the heat, and the frying time should not be too long or too short, otherwise it is easy to appear that the fried oil biscuits are hard or uncooked on the outside or uncooked on the inside;

2. The water content of various flours is different, so you must add an appropriate amount according to the water content of your own flour;

3. When making raw embryos, be sure to make one and cover it with plastic wrap to prevent air drying;

The technique of frying oil cakes is to use baking soda and noodles, and then let them rise for 10 minutes before they can be fried. In addition, if it is dough, it can only be fried until the dough has opened. It's still delicious.

[Ingredients]: flour (standard powder) 500g; 2 tsp (10g) salt; baking soda 1 2 tsp (3g); 1 2 teaspoons (3 g) of baking powder; Oil 1000ml (actual consumption 30ml).

Method]: Take a large basin and add flour, salt, baking soda and baking powder. Slowly add cold water, stir evenly with chopsticks, and then use your hands and dough to make the dough reach the softest state without sticking to the inner wall of the basin.

Finally, brush the dough with a layer of oil to prevent the skin from drying out. Let it rest at room temperature for 2-3 hours (in winter, you can make dough overnight in advance). Take a large flat plate and brush it with oil, pull out a small ball of noodles with your hands, put it on a plate and roll it out with your fingers and press it thinly.

Make 3 cuts in the center of the dough. Heat the oil in the fryer over high heat until it smokes. Put the dough cake flat into the pan and fry one side thoroughly first, then turn the other side.

Browned on both sides, drain the oil.

Oil cake before putting the pan in oil.

Name of pasta]: oil cake [Jinnan language]: oil tray.

Ingredients]: water, flour, edible salt, baking powder (or yeast), pepper leaves (pepper leaves).

Method]: See Beijing oil cake method.

Different from Beijing oil cakes, Shanxi's oil cakes are round, focusing on color and fragrance.

Tips]:1Do not turn the pancake back and forth frequently during the frying process to avoid the texture of the pancake becoming hard.

2.Choosing an iron (iron supplement product, iron supplement information) pot as a fryer will have better heat transfer than a non-stick pan.

[Name of pasta]: Oil cake.

Local dialects]: oil is pronounced nasally, and cake is pronounced softly.

Ingredients: water, flour, baking powder, oil, eggs, fresh milk, vanilla, (Muslim secret recipe).

Method]: After the dough is fermented, add eggs, fresh milk, vanilla (the secret recipe is added at an unknown time), divide into small pieces, roll into a circle, cut two knives in the center of the dough (usually two knives), fry it in an oil pan until golden brown, and drain the oil.

[Appearance]: Compared with other places of oil cakes, after Ningxia Muslim oil cakes are out of the pot, the surface of the dough cake is smooth and smooth without blistering.

Characteristics]: Ningxia Huimin oil cake and Shanxi oil cake are both round, focusing on color and fragrance. The difference is that Ningxia Muslim oil cakes are mainly sweet, but not greasy.

The hot oil cake that has just come out of the pot has a completely different taste from the cold oil cake after it has been cooled. Hot oil cakes, the dough cake is soft and sticky, as if eating noodles, there will be no astringent taste like eating other cakes. Cold oil cake, crispy and sandy, chewy and sweet taste.

In addition, you can put the cold oil cake on the steamed rice in the rice cooker and let it simmer for a few minutes, and after it comes out of the pot, the taste is different, so please try it yourself.

[Name of pasta]: Oil cake.

Ingredients: soybeans, rice, water, chopped green onions.

Method: Soak soybeans and rice in water for 10 hours after washing, grind soybeans and rice with graphite, and do not add water in the middle. Add the salt and chopped green onion to the ground pulp and stir well.

Pour oil into the pot, boil until it is 6 hot, then put the pulp in a round iron spoon and flatten. Fry in a pan of oil until bulging on both sides. Golden brown scoop up.

The easiest way to fry oil cakes is a step:

Ingredients: 300 grams of plain flour, about 160 grams of warm water.

Auxiliary ingredients]: 1 egg, 3 grams of yeast powder, 10 grams of salt, 10 grams of sugar, and an appropriate amount of black sesame seeds.

Tools Required]: Pot.

Start Making]:

1. Mix noodles. Stir the flour, eggs, yeast powder, sugar, and salt together according to the amount, stir the egg mixture, and then add warm water and noodles in small amounts and many times, stirring while pouring water, until the large dough is in a state of adding cooking oil and black sesame seeds, and then start to mix into a smooth and slightly soft dough, cover with plastic wrap and ferment to twice the size in a warm place.

Adding eggs to the fried cake can make the cake more fluffy and nutritious;

The purpose of adding white sugar is to promote a fermentation effect of yeast;

The main purpose of adding table salt is to adjust the saltiness and increase the gluten of the flour;

Stir into a large dough and add cooking oil, one is to make the dough softer, and the other is that it will not stick to your hands when mixing the dough;

Sesame seeds can be used both raw and cooked;

2. Exhaust. In winter, it is more difficult to make noodles in cold weather, I usually put them in the oven to ferment, about 40 minutes or so, after the noodles are ready, the step we need to carry out is to exhaust, the purpose is to discharge the gas produced by the noodles in the fermentation process, about three or five minutes to the original size can be kneaded.

If the dough is slightly sticky when mixing the dough, it will be more sticky after fermentation, and the process of taking it out will become very troublesome, you can sprinkle a layer of dry flour on the dough or smear oil on the palm, so that it is convenient to take out the dough;

3. Make raw embryos.

After exhausting, the dough is arranged into a long tube, and the agent is started, and then each dough is kneaded evenly and rounded, and then rolled into a round cake embryo, and two knives are drawn in any two places on the cake embryo, and it must be noted that the two ends can not be cut off, so that the embryo is ready.

Make an embryo and cover it with plastic wrap to keep one;

4. After the fried cake embryo is done, you can start frying, pour cooking oil into the pot, pour a little more oil, and wait until it is burned to six or seven hot when the embryo is born, and the embryo will float immediately when it encounters hot oil.

The oil cake made in this way is particularly soft and delicious, and in some places it is still hollow, and the taste is salty and salty mixed with the aroma of flour, which is delicious.

1. Raw materials: 300 grams of flour, 2 grams of salt, 5 grams of natural yeast, 170 grams of water, 3 grams of baking soda, and the appropriate amount of salad oil.

2. Mix flour, natural yeast, salt and water evenly into a smooth dough, cover with plastic wrap for 1 fermentation, and knead into the alkaline surface to continue fermentation when it is twice the size.

3. Take the fermented dough out of the basin and divide the socks into several parts.

4. Put the dough on the oiled board, roll it out with a rolling pin, if you like the thin and crispy oil cake, you can roll it into 1mm thick, if you like the meat whirring oil cake, you can roll it out into 2mm, and cut two lines with a knife in the middle of the dough sheet.

5. Pour an appropriate amount of cooking oil into the pot, and the appropriate one is corn oil, because the relatively light corn oil will not mask the alkaline flavor of the oil cake itself.

6. Put in the dough sheet when the oil temperature is 8 hot, and gently press the surface of the oil cake with chopsticks to heat the oil cake evenly.

7. Turn over the oil cake and fry it until golden brown on both sides.