How are oil cakes made? How to make oil cakes

There are many ways to make oil cakes, basically all of them can be called "oil cakes" when fried in oil, although the method of oil cakes is relatively simple, but many people make oil cakes that are not delicious, either not crispy, or too hard. In the final analysis, it's just because the way of making noodles is wrong.

In fact, the most correct way is to use semi-hot noodles, because if you use cold water and noodles, the cake will taste hard and not soft, which is what we often call "dead noodles", and all the boiling water and noodles are used, although the cake is very soft, but it lacks some chewiness, so making oil cake semi-hot noodles is the most perfect way.

In addition to the way of mixing the dough, the oil cake should be crispy, and the puff pastry is very important, and we usually make the puff pastry with flour. The puff pastry made from its practical cornmeal is more delicious, and when the cornmeal puff pastry is added, the oil cake looks golden in color and is very beautiful.

【Ghee cake】

Main ingredients: flour and cornmeal

The first step is to pour 300 grams of flour into the basin, add a spoonful of salt to increase the gluten, first stir the salt evenly, and then separate the noodles from the middle, half with 180 ml of boiling water and noodles, half with 160 ml of cold water and noodles, stir the flour into a dough wadding, no dry powder.

The second step is to knead the cotton wool into a dough, knead it into a dough and put it on the cutting board, knead it repeatedly, knead the dough completely until smooth, smear the sorted dough with cooking oil, and let it rise for half an hour.

The third step, put a spoonful of cornmeal in the bowl, and then splash it with hot oil to make a puff pastry, if you like to eat salty, you can add an appropriate amount of salt and pepper, stir well, and the puff pastry can not be too thin.

Fourth, put the awakened noodles on the cutting board and continue to knead for a few minutes, then knead them into long strips, then cut them into 8 small agents of uniform size, arrange the cut noodles into circles, and then put them under the plastic wrap to prevent them from drying out.

The fifth step, take an agent and put it on the board and press it flat and then roll it into a thin cake, put an appropriate amount of puff pastry after rolling it out, then spread it evenly, cut a knife on the radius of the dough, and then slowly roll it up, so that the baked cake has many layers, pinch the closing place tightly, flatten it and continue to relax for 5 minutes.

The sixth step, when the time is up, continue to roll the agent into a pancake, you can put it on the pot, put the dough cake after the oil is hot, brush some oil on the surface to lock in the moisture, cover the pot with a lid and burn over low heat, burn until the surface is bubbling and turn over and continue to burn again, until the surface is golden and crispy.

What are your specialties over there? I'll give it a try.

Add flour to warm water and knead it into a smooth dough, then roll it out with a rolling pin, brush it with a layer of oil on the surface, sprinkle it with some salt and roll it up, then press it into a cake shape again, and then put it in a pan and fry it until golden brown on both sides.

First of all, we prepare flour, add warm water to knead the dough, wake up for about half an hour to make the shape of the cake, and then heat the oil in the pan after the oil is hot, put the pie crust into the pan and burn it until both sides are golden brown and cooked thoroughly.

Prepare the flour, add yeast to knead the dough, cover it with plastic wrap and set aside, wait for the dough to rise and roll it out into a dough, then apply it with puff pastry, stack the dough and make it into an oil cake, put it in a pan and fry it.

First of all, we knead the dough with warm water, let it rise for half an hour, then make it into a cake shape, heat the oil, put in the pie crust, and burn it until golden brown on both sides, and it can be cooked thoroughly, which is super delicious.

Here's how to make the oil cake

Ingredients: 300 grams of flour, 100 grams of glutinous rice flour, two carrots.

Excipients: appropriate amount of rapeseed oil, 4 grams of yeast, appropriate amount of sugar.

Steps: 1. Prepare the materials.

2. Wash the carrots into small pieces, cook them thoroughly in the steamer, and gently prick them with chopsticks to break them, and they can be taken out of the pot.

3. Crush it with a spoon or add a food processor to puree, or use a meat grinder to puree, and let it cool through.

4. Stir 300 grams of flour, 100 grams of glutinous rice flour and 4 grams of yeast evenly (adding glutinous rice can make the oil cake softer and glutinous, and it will not be hard when it is cold).

5. Add sugar, carrot puree, vegetable oil and mix evenly to form a smooth dough, so that the dough reaches the softest state and does not stick to the inner wall of the basin. It is what we often call the "three lights", hand light, pot light, dough light, because there are carrot puree different water and noodles.

6. When the lid is twice the size of the fermentation, knead it more to drain the air, and generally let it rise at room temperature for 2-3 hours (in winter, you can make dough overnight in advance).

7. Rub into long strips and divide them into small agents, the same size is the best, so that the jujube fingers are fried thoroughly.

8. Rub the small agent round, smear it with rapeseed oil and flatten it by hand, so that it is easy to roll.

9. After rolling into small round pieces, use a knife to cut two knives in the middle, so that it is not easy to bubble when frying.

10. Heat the pan with cold oil, and the oil is hot for 7 into the oil cake blank, which should be fried slowly over medium and low heat.

11. Use chopsticks to gently press the stool with pressure oil to tease the surface of the cake, so that the oil cake is heated evenly.

12. Blow one side through first, and then blow the other side.

13. Fry until golden brown on both sides, remove and drain the oil.

Production process:1Put salt and flour in a bowl and pour boiling water. (Boiling water is the first secret to making the dough crispy).

2.Stir the chopsticks quickly and evenly, and knead them into a ball without burning your hands. Let stand for 30 minutes. (The second tip: be sure to let it stand, the bread is not smooth and crispy).

3.At this time, chop the green onion and set aside.

4.After the dough rests, cut into small pieces, and the dough rolling machine is almost smooth, which is the best effect.

5.Sprinkle corn oil, sprinkle sea salt and black pepper mixed seasoning, it must be Amway, super delicious, is the soul of the cake.

6.Sprinkle in the fried sesame seeds, then add the chopped green onion and roll into long strips.

7.Roll both sides to the middle, guess the skin and finally fold it, press the panel, and then use a dough stick to push it flat.

8.Turn on the steak function of the Fagor multi-purpose pan, heat the oil, then add the dried shallots and stir-fry until fragrant. (The third tip).

9.Add the crust and turn to 2000 watts, remember to cover and simmer. (Tip 4: This is the method of frying the skin to make the skin crispy and fragrant on the outside and tender on the inside).

10.After opening the lid, brush the oily dough, turn it over again, and close the lid again.

11.At this time, open it to see that it is not golden enough, fry it again, and you can serve it!

12.Eat hot and crispy and tender, the next day it will not be crispy when you eat it cold, but it is not hard, it is really one bite after another, and it is so delicious that it is fragrant and dry.

Such as under the attack:

Ingredients: 300 grams of flour.

Auxiliary ingredients: 160 grams of boiling water, 2 eggs, 3 chives, appropriate amount of oil, and a little refined salt.

Step: Late burning.

1. Add boiling water to the flour little by little, and stir it with chopsticks until it is flocculent without dry noodles.

2. Let it cool slightly, then start to mix the dough into a smooth dough, then cover with plastic wrap and relax silently for about ten minutes. At the same time, wash the chives and cut them into chopped green onions.

3. Divide the good dough into equal parts, and divide it into several you have the final say. Take one of the agents, roll it out, brush it with oil, sprinkle with salt and chopped chives.

4. Roll it up from top to bottom, close it and pinch it.

<>6. Beat the eggs.

7. Roll out into a large dough sheet, try to roll it thinner, and the force should be even when rolling.

8. Brush the bottom of the frying pan with a layer of oil, put in the raw blank of the pan, brand the hidden Zen plum over low heat, and brush the surface with a layer of egg liquid.

9. After turning over, brush the back with a layer of egg wash, pay attention to turning it over until the belly of the pancake is bulging.

The preparation of scallion pancakes is as follows:Ingredients: Appropriate amount of wheat core flour, 1 green onion.

Excipients: 130 grams of boiling water, 30 grams of cold water, appropriate amount of salt, appropriate amount of oil.

Steps: 1. Pour boiling water into the flour, stir while pouring it, let it dry until it is hand warm, then add cold water and form a dough.

2. Knead the surface of the dough smooth for 15 minutes.

3. Start making puff pastry: add 5 tablespoons of flour to the bowl, pour about 30 grams of salad oil into the pot and heat it, pour the oil into the bowl of flour and mix it into a paste pie.

4. Chop the green onion in the big dust liquid, sprinkle a little salt and mix well, not too much salt, and have a slightly salty taste.

5. Roll out the dough into a large pancake shape and coat it with a layer of puff pastry.

6. Sprinkle with chopped green onions.

7. Roll up. <>

8. Divide into 10 cm long segments, and each section is flattened and elongated with the palm of your hand.

9. Roll up from one end, leave a piece at the end, and press it flat.

10. Roll the cake column and plum in the flat place of the remaining bread.

11. Flattening.

12. Roll out into a pancake shape.

13. Put oil in a frying spoon and put in the rolled cake base.

14. Blanche both sides golden.

15. a finished product.