The practice of big oil cakes, how to make big oil cakes delicious, the homely practice of big oil c

Ingredients. Heroin.

500g excipients. Oil. Amount.

Salt. Amount. Lard. Amount. Scallions. Amount.

Steps. 1.Prepare the ingredients and mix the noodles for a while.

2.Finely chop the lard and chop the green onion for later use.

3.When the dough is ready, flatten it with your hands, roll it out with a rolling pin, shape it in a rectangular shape, and put in a little oil.

4.Sprinkle with salt, add chopped green onion and press well with your hands, then put lard and spread evenly.

5.Then slowly roll up along the edges into strips.

6.Make a formula.

7.Roll out the dough into a round cake.

8.Heat a pan with a little oil.

9.Fold the cake over medium-low heat, and cover the pan when baking.

10.Cook until golden brown on both sides.

11.Cook and arrange on a plate.

Tips: Add lard according to the amount of noodles, not too much, it will be very greasy.

To prepare the mutton fat cake (chicken soup version).

And noodles, warm water and noodles, whether it is made or not, it is recommended not to send it. Protect from warm places for 20 minutes.

To make mutton fat, the cooked mutton fat that I realized was boiled in a pot with chili peppers. You can also use raw sheep fat and mix with chopped red peppers.

Mix an appropriate amount of green onion, ginger, five-spice powder, and salt together, and it is recommended to put more ingredients, because the mutton fat is too greasy, and if there are few ingredients, you won't be able to eat the taste at all.

Roll out the dough, spread the mutton fat filling evenly on the dough, roll it up like a mille-feuille, lift it up and slowly roll it into a roll from one side, pay attention to pinch it tightly on both sides so as not to fall out of the contents After rolling, stand up and flatten the cylindrical guy, and then roll it into a book

Heat the pan and add the rolled bread.

Both sides of the cake are golden brown, and they are out of the pot on the plate, because it is animal fat that is afraid of coagulation, so it should be eaten while it is hot, the original fragrance, crispy on the outside and tender on the inside.

The big oil cake is so delicious and not greasy.

1. Ingredients for large oil cakes: one pound of low-gluten flour, 1 green onion, appropriate amount of salt, a small amount of chicken essence, 400 grams of rapeseed oil, and an appropriate amount of hot water.

2. Blanch the flour with hot water and form a large dough, add an appropriate amount of salt, roll in the chopped green onions, add a spoonful of oil, grow into long strips, and then cut into small dough.

3. Roll out into a round cake shape.

4. If you fry on both sides, it will be harder, and if you fry on one side, it will be soft.

5. Both sides are blistered and scabbed, and they are cooked.

1. Scallion pancakes.

Ingredients: 250 grams of flour; 120 ml of boiling water; 50-60 ml of cold water; oil 50 grams; Appropriate amount of green onion; Salt to taste.

Method: Put the flour into a container, add boiling water, and stir well with chopsticks to make it snowflake-shaped. Add cold water, knead the flour by hand until the surface is smooth, wrap the dough in plastic wrap and let it sit for 30 minutes.

Roll the dough into long strips, then divide it into small dough of about 25 grams and roll it into strips. Press flat on the press plate. Roll it out into thin slices.

Brush with a layer of oil and sprinkle with salt, then sprinkle with chopped green onions and brush well. Fold from front to back, like folding a fan to fold a sheet. Finally, fold into long strips about 1 cm thick.

Then coil up a long strip, tie a slipknot and press the dough under the cake. Slightly flatten by hand and roll out the cake with a rolling pin about a centimeter thick. Take a frying pan, heat over low heat, pour in oil, add pancakes, and fry on both sides until golden brown.

2. Shortbread.

Ingredients: 300 grams of flour; 60 grams of lard; salt 3 g; black sesame seeds to taste; 1 egg yolk; A pinch of peppercorns.

Method: Take 250 grams of flour, synthesize the dough with warm water, (the remaining 50 grams of flour is used to make puff pastry) and let rise for 40 minutes. Add 50 grams of lard to 50 grams of flour, 3 grams of salt, peppercorn noodles and puff pastry, and the remaining 10 grams of lard are used for rolling noodles.

Remove the egg whites from the eggs and leave the yolks for later use. After the dough is awakened, take the dough and knead it for 2 minutes, and roll it into long pieces with a thickness of 2-3mm. In the middle of the dough sheet 1 3 area put in the puff pastry evenly flattened.

Fold the sides towards the middle. Press it on top with a rolling pin so that the puff pastries don't pile up on top of each other when rolling. Then roll it out into large slices.

The surface of the dough sheet is smeared with lard, divided into thirds and folded in the middle. Roll out into large slices and repeat 5 times. Then roll it up from one side.

Cut into 6 even pieces, take 1 piece and press it tightly on both sides to form a round cake. Roll out the cake into an oval shape, smear the egg yolk on the surface of the cake, and sprinkle with black sesame seeds. Line a baking tray with cooking paper, smear the paper with cooking oil, and place the cake underneath the side of the baking tray with black sesame seeds.

Spread egg yolk liquid on top of the cake and sprinkle with black sesame seeds. Put in the oven and turn the oven to "top and bottom, 180°, 15 minutes". When the time is up, the shortbread is baked and baked, and the crispy and delicious shortbread is ready.

3. Home-style oil cakes.

Ingredients: 300g flour; Salt to taste; Appropriate amount of green onion; Mix the oil to taste.

Method: Pour the flour into a large basin, knead it with water to form a smooth dough, and let it stand for more than 20 minutes. Take a small bowl, put a small amount of flour, pour in cooking oil, put the flour, salt and cooking oil.

Stir into puff pastry. Finely chopped green onion and set aside. Divide the resting dough into two portions.

Take one portion of dough and roll it out into a rectangular sheet. Spread half of the puff pastry on the dough sheet, sprinkle with a layer of chopped chives, roll the dough sheet from top to bottom, and roll it into long strips. Roll up the noodles from one end.

Squashed. Roll out the rolling pin into a thinner round cake. Preheat the pan in advance, pour some oil on the pan, put the rolled round cake into the pan, and smear some oil on the cake surface.

Cook on both sides until golden brown.

There are a lot of oil cakes, and some of them are very simple, and it is hard to imagine how this oil cake is made so delicious. Do you want to make your own delicious pancakes? Next, I will introduce you to the home-made method of oil cake.

Preparation of oil cake ingredients.

750g medium flour, 3 tsp yeast powder, 1/2 tsp salt, 1 tsp baking soda, 3 tbsp oil, appropriate amount of warm water.

Methodological steps. 1. Pour the yeast powder into warm water, mix well and let stand for a while;

2. Mix the flour, salt and baking soda well, pour it into warm water, stir and knead into a ball;

3. Then press a pit in the middle of the dough, pour in cooking oil, knead it evenly to form a smooth dough, cover the film and ferment;

4. After it is finished, divide the dough into small doses, then roll it into slightly thicker round slices, and cut two or three knives on both sides of the cake;

5. After the oil in the pan is heated, add the round cakes over medium-low heat, fry until frothy, and then fry on both sides for a few seconds.

Tip: Don't wait until the surface is browned, the color will become darker after frying.

Preparation of oil cake ingredients.

Half a pound of flour, 160 grams of hot water, appropriate amount of chopped green onions, appropriate amount of oil, a little pepper, and a little salt.

Methodological steps. 1. Pack the flour, add hot water, stir into a flocculent, then knead into a smooth dough, and let rise for half an hour;

2. Put the chopped green onion into a small bowl, boil a spoonful of hot oil and pour it into the bowl to burst the fragrance, then add salt and mix well;

3. Roll out the awakened dough into a large dough sheet, pour the scallion oil in the middle, sprinkle some pepper after smoothing well, and roll up the cake;

4. Cut into small agents of appropriate size, then press flat at both ends, press into a cake shape, and put them in a pan brushed with oil;

5. Fry over medium-low heat until golden brown on both sides.

TipsDifferent flour has different water absorption rates, the amount of water is controlled by yourself, and the dough is slightly softer.

Preparation of oil cake ingredients.

Appropriate amount of flour, warm water, chopped green onion, salt and pepper powder, salt, and oil.

Methodological steps. 1. Knead the flour into a dough with warm water, cover with a damp cloth, let it rise for 20 minutes, then knead it on the panel for about 10 minutes, and knead it into long strips;

2. Cut the dough evenly into small sections, take a small section, knead it round and press it flat, and roll it into a dough of about 1mm;

3. Brush with scallion oil, sprinkle with salt and pepper, salt and chopped green onions, then divide the dough into three equal parts with a knife, and fold the dough on the right;

4. Put the folded dough in half on the middle dough, and then fold the middle dough on both sides;

5. Then put it on the left dough, fold it up as well, and then roll it gently with a rolling bucket;

1. First of all, 100 grams of flour, 2 grams of yeast, 60 ml of warm water, let's make a dough first, knead it into a smooth dough and then rise to twice the size.

2. Knead an ordinary dough again, 100 grams of flour, 3 grams of salt, 60 ml of cold water, knead it into a smooth dough and let it rise for an hour, wrap it in plastic wrap and let it rise better.

3. Make a hot noodle again, 100 grams of flour, 60 ml of boiling water, the oil cake made of the hot noodles will be softer, even if it is cold, it is still very soft, knead it into a smooth dough after a little cooling, wrap it with plastic wrap to avoid air drying on the surface, all the dough has risen well.

4. The volume has obviously doubled, first take it out and put it on the cutting board, and the other two dough are also taken out, and put together to knead and exhaust.

5. Knead into a smooth dough and then knead it into long strips, divide it into dough pieces of equal size, continue to knead each dough, knead it smoothly and then round it, then roll it out, roll it round, cut three knives in the middle, and start frying it after all is done.

6. Pour a little more oil into the pot, and the oil judgment residue temperature is 60% hot Lingqi under the cake, fry it until it floats up and keep turning it over, remember to keep turning it over, this dough digging Wang Quiet cake will slowly puff up slightly, and fry it until it is golden on both sides and you can get out of the pot.

: Pour the noodles into a basin, add a little boiling water, stir with chopsticks, add hot water while stirring, and stop adding hot water when half of the noodles are left. Then add warm water that is not hot to your hands, and stir continuously with chopsticks until all the flour turns into a snowflake shape.

Then knead into a smooth dough, fan it with plastic wrap or other non-breathable materials, and set aside for about half an hour.

After half an hour, knead the dough into long strips, cut them into pieces about 3 cm wide, stick enough flour on both sides to not stick to your hands, press them into a circle with your hands, and roll them into thin cakes for later use.

Pour the oil into a small bowl, put a little flour in the oil and stir well, take a little stirred oil and pour it on the rolled cake, stick the oil evenly and set aside.

Roll the cake from one corner to the top and roll it into ** strips.

Roll from one side to the other in the shape of a **flower.

Press flat with your hand and tuck the connector underneath.

Roll out the prepared ingredients into a pancake shape and set aside.

Leave a little oil in the pot, put the rolled pancakes inside, wait for the middle to bubble, then turn over and cook for a while.

10.The hot pancake is ready!

The recipe of crispy green onion oil cake on the outside and tender on the inside.

Put two eggs in plain flour and pinch two pinches of baking soda with your fingers. Not more. Start by stirring them well with chopsticks.

Then pour hot water while stirring the flour with chopsticks. I didn't weigh exactly how much water was used. In the end, the dough is kneaded and smooth and soft.

I specially asked the master who made oil cakes, and he said that he made oil cakes with cold water and mixed noodles with hot water, so that the cakes could absorb less oil when they were baked again.

After pouring the water from the flour, you can stop adding water and knead the dough until there is no excess dry flour in the basin. Knead it more to make the pancake crispier. After kneading into a smooth dough, the surface is oiled and let stand for more than half an hour.

Use the resting time to make the puff pastry. Reserve some flour in the evening, don't need more, and then slowly add it when it's not enough. Pour more oil into the pot, to the extent that it can have depth in the pot, put green onion leaves, star anise, stir until fragrant, and leave only the oil.

Pour the oil into a flour bowl and make a thick milky shape that flows. Add salt and season to taste. You can put more salt.

Finely chop the green onion and set aside.

Take a piece of dough, roll it out thinly and spread it evenly with a layer of puff pastry.

It stands to reason that if you smear the puff pastry, you will have to spread the green onions, so I will not add it in order to let you see the folding technique more intuitively. That's it, from the bottom, fold it up.

Once you're done, set the noodles aside for a few minutes so you can tear them open and roll them up. Put it aside, we can remake the next oil cake embryo, and when the next oil cake embryo has finished folding, we can pull this awakened dough from the right end, one side to both sides, and the other side to the left. This allows you to roll a few more laps and make the cake more layered.

After rolling the dough embryo, let it sit for a few minutes, and then you can use a rolling pin to slowly drive it away.

Brush the pan with a thick layer of oil, put in the oil cake, fry over medium-low heat, fry until the bottom changes color, and then turn over. Otherwise, it will be easy to break.