How to make oil cakes crispy and fluffy

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.

To make oil cakes, if you want to fry them to be crispy, you must get the noodles right in the early stage, which is the key, from the selection of flour, the raw materials of the dough, the fermentation of the dough, the control of oil temperature, etc., all aspects must be accurately controlled in order to make crispy and delicious oil cakes. Oil cake is a kind of food that many people love, many people will fry a few cakes when they fry fritters at home, the method is simple, and it is delicious, but if you want to eat well, you need some skills, I will share it in detail below.

1. Flour 1, flour choose to make oil cakes, if you want to eat crispy, you should choose all-purpose or low-gluten flour, because this kind of flour, gluten network is not rich, that is, we often say low gluten, the pasta will be more crispy, like biscuits are made of low-gluten flour, mainly crispy. 2. In addition to the normal yeast, water, sugar, salt, etc., add some lard, lard is the fat oil refined from fat pork, this oil is very fragrant, after adding to the flour, the pasta made is not only white and bright, but also crispy and crispy, and it is delicious when cooled. If you want to make pasta crispy, you can put lard in any pasta.

Second, after the noodles and kneaded to a smooth dough, it is the noodles, as long as it is the pasta that needs to be made, the step of the noodles is the core, very important, because this step determines the final effect of the pasta, after the noodles are made, the pores are abundant, which can make the noodles fluffy and soft. Because the yeast is the most active when it is about 30 degrees, that is to say, when we make noodles, we must ensure that they are placed in a temperature environment of about 30 degrees, so that we can make noodles more efficiently and better. Many people fail to make pasta, and they fail in this step, in fact, it is very simple, just pay attention to the temperature of this food.

3. After the fried dough is made, it is the same as the fried dough sticks, and there is no need to knead the dough anymore, because there are many pores in the dough at this time, which can be fried out fluffy and soft, so directly make out the small dough and roll it into a small round cake, and then draw two knives in the middle, so that it is easier to fry it quickly and fry it thoroughly. After the bread is ready, the oil temperature is 50% hot and fried in the pan, and you can use chopsticks to insert the oil into the bubbles, at this time the oil temperature is about 50% hot, you can go to the pan and fry, the oil temperature can not be too big, too big is easy to get out of control, resulting in the oil cake fried and so on. Summary:

Frying oil cakes is simple, but if you want to fry delicious and crispy oil cakes, you can fry them according to my above experience, these are my grandmother's decades of experience, and the fried oil cakes are crispy and delicious, and they are not hard when cooled.

If you want to eat healthy oil cakes, then you still have to make them at home, although it is a little troublesome, but it is clean and healthy, and the family can eat it with confidence.

The list of ingredients is as follows:

500 grams of all-purpose flour, 3 grams of yeast powder, 1 egg, 10 grams of oil, appropriate amount of salt.

The steps are as follows:

and the process of raising the face.

Step 1: Divide half of the flour, beat in the eggs, add the yeast powder, salt to taste, pour in warm water and live into a soft dough.

Adding eggs to the dough can make the noodles more fluffy, and if you just add egg whites, it will be more chewy, and it is generally suitable for adding egg whites to make noodles.

The dough made by the blanching method is very soft and does not harden even when it is cold.

Step 3: Knead the two types of dough together, pour in 10 grams of oil and knead into a soft dough with a smooth surface.

Adding a little oil can make the dough smoother and softer, with a higher appearance, and it will be easier to knead the dough, without drying or being hard.

Step 4: Cover the dough with a lid, or cover with plastic wrap, and let it rise in a warm place at about 30 degrees to about twice the size, with a honeycomb inside and full of gas.

If you want to fry the pancakes the next morning, you can put them in the refrigerator at 5 degrees Celsius, and the fermentation rate of yeast will be reduced at low temperatures, and it will be just right the next day.

If it is overdone the next day and there is a little sour, prepare a little baking soda, boil the warm water and knead it into the dough.

Step 5: After the dough is ready, knead it slightly to expel the air. Roll into noodles and cut into small, evenly sized pieces. Then use a rolling pin to roll out a thin round sheet of dough and use a knife to cut two or three openings in the middle.

The process of frying oil cakes.

The steps are as follows:

Step 1: First prepare the oil pan, pour in an appropriate amount of oil, turn on high heat to raise the oil temperature to about 7-8 percent, insert chopsticks to make a lot of bubbles, and then adjust to medium-low heat.

Gently put the oil cake blank into the oil pan, and quickly turn it with chopsticks to make the oil cake evenly heated, if the dough is well, the more evenly heated when frying, the more beautiful the surface of the oil cake after frying.

Step 2: Fry until golden brown on both sides, remove the oil cake and put it on the oil pan to control the dry oil.

You can prepare a long chopstick, put it on the oil pan, and put oil cakes on it to control the oil. Or just use chopsticks to skewer the pancakes.

Tips] It is very important to control the temperature of the oil cake, adjust the heat at any time, if the color changes too quickly when frying the oil cake, then the oil temperature is too high, at this time, the heat should be slightly lower, otherwise the oil temperature is too low, you need to increase the heat slightly.

There are always kitchen friends who report that their baked cakes are not crispy, and today my family is baking cakes again, look at the specific steps, and I must teach everyone.

Ingredients: 400 grams of flour.

Salt 4 grams. 140 grams of boiling water.

Cold water 140 grams.

Tips for pancakes that are not hard Once you have mastered it, you can also see the practice of soft and multi-layered cold and not hard small oil cakes.

A group photo of all the ingredients. Tips for pancakes that are not hard Once you have mastered it, you can also see the method of making small oil cakes that are soft and multi-layered, and they are not hard Step 1

Add salt to the flour, pour 140 grams of boiling water first, then pour 140 grams of cold water, knead into a soft dough, soft dough is the first key to not hard pancakes. Divide into four parts, brush the surface with oil and cover with plastic wrap to relax for more than half an hour. Tips for pancakes that are not hard Once you have mastered it, you can also see the method of making small oil cakes that are soft and multi-layered, and they are not hard Step 2

A tablespoon of flour and a teaspoon of salt, drizzled with hot oil, make a puff pastry, the hot oil can make the layer effect better and more fragrant. Tips for pancakes that are not hard Once you have mastered it, you can also see the practice of soft and multi-layered cold and non-hard small oil cakes Step 3

Roll out the loose dough into a circle, smear it with puff pastry, cut it with a knife, roll it up from one end to the other like **, knead it on the side, close it at the bottom, point it up, press it flat with the palm of your hand, and roll it into a round cake for ten minutes. Tips for pancakes that are not hard Once you have mastered it, you can also see the practice of soft and multi-layered cold and non-hard small oil cakes Step 4

Put it in a pot preheated with oil, brush the oil on the surface to lock in the moisture, cover the lid to avoid water loss, about a minute or so one side is cooked, turn over and then burn, the second side is about a minute, and both sides can be cooked. Don't stay in the pan for too long, the cake will dry hard. Tips for pancakes that are not hard Once you have mastered it, you can also see the practice of soft and multi-layered cold small oil cakes that are not hard Step 5

Here comes the finished picture, which is particularly soft and very uniform in color. Tips for pancakes that are not hard Once you have mastered it, you can also see the practice of soft and multi-layered cold small oil cakes that are not hard Step 6

Dynamic** Presentation time is up, the cake is crispy outside and soft inside, and there are small thin layers inside when you tear it off, so it is strongly recommended that you collect it and try it. Tips for pancakes that are not hard Once you have mastered it, you can also see the practice of soft and multi-layered small oil cakes that are cold and not hard Step 7

1.The flour has different water absorption, and a small amount is added many times, and the dough is soft in the end.

2.The heat of the pancake is very important, the heat should not be too small, the water will be lost due to the slow burning of low heat, and the cake will be dry and hard.

3.Cover the lid all the way, and the pancake will be hard if the pancake loses moisture when it is opened.

4.One side is about one minute, and one piece of bread should not exceed two minutes.

5.Don't turn it too often, the water will be lost if you turn too much, and the cake will be hard.

6.The residual temperature that can't be eaten is covered with a food bag, and it is still soft and delicious.

When making it, you must pay attention to the proportion, and then the proportion and the heat are very important two steps, and then the oil cake can be more crispy.

Add salt and water to the flour, sprinkle in an appropriate amount of chopped green onions, stir into a thick batter, then add an appropriate amount of starch, and stir until there are no particles; Relax the oil in the pan, scoop a spoonful of batter and spread it out, and fry until both sides are crispy.

Homemade pancakes want to be made in multiple layers with this method, the skin is crispy and the inside is soft, and the layers are clear.

To make the oil cake crispy, first of all, the dough should be lived, and secondly, the oil cake should not be too thick, and the oil temperature should be high enough.

How to make oil cakes.

The key to the deliciousness of this kind of cake is whether the ratio of water and flour is balanced. If you don't do it as required, or if the noodles are not well matched, it will be difficult to eat. The seasoning should also be good, fresh, authentic peanut oil, do not use some blended oil.

Before making it, you should first prepare some flour, eggs, milk, sesame oil and other ingredients, find a basin, pour the flour into it, pour in an appropriate amount of water, and beat another egg. Put the flour in a pot and boil, put in the noodles after boiling, and when it turns red, add some honey to continue kneading, and you can also add some milk to make it taste better. Don't leave it in a cold place, it's best to rub it next to the heater, and the next day, it will slowly start soaking.

Then flatten it, and draw two knives from the middle, the shape will be better and easier to cook, and then you can put it in oil and fry it.

When making it, if you want to make it softer and tastier, you need some skill, you can add some yeast powder, it will be softer. When frying, the fire should be well controlled, not too big, not too small. In the process of cooking, both sides should be fried to the front and back, and the heat should be evenly heated.

After one side is cooked, flip the other side and fry it. You can use peanut oil, or some cooking oil, not olive oil, it is expensive and the boiling point is not high.

In the process of frying, pay attention to the dough, if there is a bubble, use chopsticks to hit the surface, so that it will not bulge too much, and the taste will be better and softer. When frying, don't turn it too often, it will affect its texture and become very hard. It is better to do it with some iron pans, not non-stick pans or pans, which will be more fuel-efficient and will have better heat transfer.

When making it, especially when kneading the dough, don't use boiling water, it will burn your hands, and generally use cold water. In the process of cooking, it is necessary to constantly stir with chopsticks, so that its moisture will be more easily absorbed by the flour and the taste will be better. When frying, you can also use lard, which will also be very fragrant.

In the process of kneading, if it is sticky, you can put less water and add more flour so that it will not be so sticky. When kneading, you can add some green onions mixed with green onions, preferably white green onions, the taste will be more delicious. You can also add some peppercorn powder, but when buying, you should carefully distinguish it, and it is best to go to a big supermarket to buy it, so that you can buy **.

Compared with other breads, this method is relatively simple, not very complicated, easy to learn, and has a good taste, especially suitable for breakfast or afternoon tea, as a snack.