Shanxi special flavor pastry - oil cake how to do?

There is a custom in Shanxi that the old people in the family will make oil cakes for the children on their birthdays, which means that the children will grow taller in the coming year. I also grew up from eating my grandmother's oil cakes to eating my mother's oil cakes. And now my little nephews and nieces have to eat oil cakes on their birthdays. With the progress of the times, although the oil cake has become want to eat can eat things, and no longer engraved in the depths of childhood memory of the kind of mystery, but still by virtue of its delicious by the majority of the people's favorite, today, we will introduce you to the oil cake of the authentic practice.

First, and noodles.

Seriously speaking, the oil cake is divided into rice flour cake and hair flour cake, do not like mixed grains also hate the trouble of friends to eat hair flour cake to a little more, but the authentic or rice flour cake. Rice flour cake is mainly made of yellow rice flour. The choice of surface is very important, if you buy a bad quality yellow rice flour to do out of the oil cake will not have a soft and sticky texture.

Good yellow rice noodles are creamy white or yellowish in color, white or white is added whitening agent. And no additives and fresh yellow rice noodles will smell a wheat aroma, twisting and rubbing up the feel will be astringent. The Yuji Handmade Oil Cake selected by Tribute to the World is made from the absolute highest quality yellow rice noodles.

Put the yellow rice flour into a pot, add cold water in small amounts, and the dough becomes a state that can be easily pinched into a ball but becomes granular when gently mixed. Steamer the water in a steamer basket over high heat, pad a moist steam cloth, put the kneaded rice noodle dough, steam for about 20 minutes. Put the steamed rice noodles on a board coated with cooking oil and knead the dough while it is still hot, or wrap it in a damp towel if it is hot. If you make a lot of oil cake, you can first take out part of the divided into small doses, about the size of the small dumplings, the rest of the dough must pay attention to the temperature, oh, if the rice noodles cooled down is very difficult to wrap.

Second, the filling.

Our custom there is generally red bean filling. Red beans should choose small red beans so that the texture will be good. Red beans can be put into brown sugar during the cooking process, and after cooking three or four times, the red beans can be mashed. Of course, there are also wrapped sugar, only a little hot mouth. For cabbage, wrap it in a half-crescent shape to differentiate it from the bean cake. The filling of the vegetable cake can then be cooked to your favorite filling! Finally, it's time to wrap and cook. It's almost the same technique as buns, but you have to wrap it tightly and don't leave the little tail on the top, which is often disliked by my mother. After the oil rolled into the packaged oil cake, the color becomes golden, then you can fish out the oil control to eat it! With egg soup or vegetable soup, it is simply delicious!