What are some recipe tips for fried pancakes?

1.When you have noodles, add some eggs, sesame oil, and some sugar to make the pancakes taste better and fluffier. 2.

When frying, the oil should not be too hot, and if the oil is too hot, the oil cake will easily turn black, which will affect the appearance and taste. 3.In dry oil cakes, you can make a cut in the middle to make the oil cake evenly heated and easier to cook.

The recipe tricks of fried oil cakes are that the dough should be well proofed, the second is that the oil cake should not be rolled too thin, and the third is that the oil cake should be fried slowly with peanut oil over low heat, so that the appearance of the fried oil cake after the pan is light and thin, golden in color, fluffy and soft.

There are two keys to the trick of fried oil cakes: one is the oil temperature, seven or eight ripe; The second is fermentation, which should be fermented to about twice the size.

First of all, the most important thing is to mix the noodles, the noodles must be soft, which helps the oil cake to puff up and puff up, and the taste is full, and then it must be made twice, which helps the internal tissue of the oil cake to become soft, and finally the eggs, which will make the oil cake more delicious.

Here's how to make the old-fashioned fritters::

Ingredients: 300 grams of flour.

Excipients: 3 grams of yeast, aluminum-free baking powder.

4 grams, 2 grams of salt, 1 egg, appropriate amount of warm water, cooking oil.

Amount. Steps:

1. Add baking powder, salt and eggs to the flour, and the yeast melt into the dough with warm water (about 30 degrees, not hot hands).

2. The yeast is melted with warm water (about 30 degrees, not hot hands) and the dough, not enough warm water, the dough must be particularly soft, and the state is to form a dough but it is slightly sticky. Let stand for about 2 hours.

3. Take out the loose dough, and apply some oil or flour to the cutting board to prevent sticking. Press into long strips with your hands.

4. Knead into a small dough of about 50 grams by hand.

5. After rolling into slices, use a knife to draw two lines in the middle. This step must be smeared with oil on the cutting board. If it is not easy to roll, you can also dip your hand in oil and press it flat.

6. Put an appropriate amount of cooking oil in the pot. The oil temperature is 7 hot, and the chopsticks stand in the oil, and there are small bubbles around it. Put in the oil cake.

7. Fry over medium heat until golden brown on both sides. The fire must not be too big, so that it will be cooked on the outside and still raw on the inside.

The recipe and recipe for fried oil cakes are as follows:Ingredients: 500 grams of flour, 50 grams of corn flour, 50 grams of soybean flour.

Excipients: appropriate amount of salt, appropriate amount of water, 5 grams of yeast, 6 eggs, appropriate amount of Sichuan pepper leaves, and a little five-spice powder.

Steps:1Pour the flour, soybean flour, corn flour into a basin, add, eggs, salt, five-spice powder, chopped pepper leaves, yeast powder as well. Then add an appropriate amount of warm water (the water temperature should not exceed 30 degrees), and mix the dough as you go, so that you can control the softness and hardness of the dough.

2.When the dough is kneaded in such a way, the lid can be closed and the dough ready to rise.

3.It's hot in the summer, so it's good for a maximum of 2 hours.

4.Sprinkle some flour on the cutting board and pour some flour on top of the poured noodles so that they don't stick to your hands.

5.Once the dough is kneaded, knead it into long strips and cut into pieces of this size.

6.I used a small chopping board with a little grease on it so that I didn't have to use flour and didn't stick to the board. Small boards are also easy to clean. Once the cake is rolled, make 3-4 small cuts with a knife.

7.Add an appropriate amount of oil to the pan and when the oil is hot (a little smoky), add the finished cake. After cooking, the cake will swell until it is golden brown on both sides.

8.The extra noodles were also made into a pot of steamed buns. Mixed with cold dishes, and tomato and egg soup.

Dear, fried pancakes are a traditional pastry that tastes crispy and delicious. The following song potato dates are the recipe and production method of fried oil cakes: Ingredients:

500 g flour - 2 eggs - 200 ml purified water - 1 4 tsp baking powder - 2 tbsp sugar - Cooking oil to taste: 1Combine the flour, baking powder, and sugar in a large bowl.

2.Crack the eggs in a separate bowl, add purified water and stir to combine. 3.

Mix the eggs and flour and knead into a smooth dough. 4.Place the kneaded dough on the table and gently roll it out into a round cake shape with a thickness of about 1 cm.

5.Cut into small pieces with a knife or use a mold to cut out the shape. 6.

Pour cooking oil into a saucepan and heat to about 180 °C. 7.Place the sliced dough pieces in a pan and fry until golden brown on both sides.

8.Remove the oil cake and put it on a paper towel to absorb the oil. 9.

Once the pancakes have cooled down a bit, you can enjoy the delicious pancakes. Note: The amount of ingredients in the recipe can be dismantled, and it needs to be appropriately increased, decreased and adjusted.

Recipes and recipe tips for fried crackers:

Ingredients: 500 grams of ordinary all-purpose flour, 5 grams of yeast, about 280 grams of warm water, 2 grams of salt, and an appropriate amount of cooking oil (for fried oil cakes).

How to make fried oil cakes:

Knead all the ingredients together except the cooking oil to form a smooth dough, separate the salt and yeast, and add the water as appropriate due to the different water absorption of the flour, so that the dough should be slightly softer.

Put the kneaded dough in a warm and moist place to ferment until it is twice as large (it can also be fermented directly in the bread maker when it is cold), and the finger poke the hole without retracting or **.

The tissue inside the dough is honeycomb-shaped.

Knead the dough again and cover with a damp cloth and let the dough rest for 10 minutes. Knead the dough into long strips and divide into small portions. It's 50 grams apiece, which is a bit careless. Then take a dough and roll it into an oval shape, and use a knife to cut three lines in the middle, and you can also play with the shape at will.

If you feel sticky at this time, you can apply oil on your hands and try not to add dry powder. Remember not to operate on the silicone pad, it will be broken.

Pour cooking oil into the pot, pour more oil, and when the oil temperature is hot, put in the fried oil cake, it will float up quickly, and wait until one side turns golden brown, and turn over immediately.

Fry on both sides until golden brown, then remove and drain the oil. Keep the heat medium throughout the whole process, because the fire is too big and it is easy to fry the oil cake. The frying time should not be too long, as the oil cake will become hard after a long time. Therefore, when you see the oil cake turning golden brown, you should take it out immediately.

It's reassuring to make it yourself, and the freshly fried pancakes are so fragrant.

Tips: We eat oil cakes as a staple food, so there is no sugar, and those who really like sweets can replace the salt in the recipe with an appropriate amount of sugar. The fried pancakes are delicious while they are hot, because there is no leavening agent and baking powder, the texture will be slightly hard when it is cold, and the next time you eat it, heat it in the microwave or electric cake stall before eating.

If you want the oil cake to have a soft taste, you should control the time and temperature when frying, and you can take it out after turning it over twice, and the taste will be hard and easy to paste after frying for a long time.

[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.

The recipe and recipe for fried oil cakes are as follows:Ingredients: 100 grams of flour; 1 egg.

Excipients: 1 gram of baking soda; Salt 2 grams.

1. Pour flour, baking soda, salt, eggs, and cooking oil into a bowl and stir into a flocculent shape.

2. Knead the dough and let rise for one hour.

3. Brush the dough with oil, cut it in half, press it into a cake, and cut three knives in the middle.

4. Remove from the pot and pour oil, wait until it is hot, put in the oil cake, fry it on low heat until golden brown on both sides, and then serve it out of the pot.