Northeast oil cake

Oil cake practice: raw materials recipe on the white flour 2 kg fine salt 100 grams of 600 grams of chopped scallions Peanut oil 1.5 kg (about 800 grams) Preparation method 1.will be poured into the flour in the tank, the middle of the nest, add peanut oil (400 grams) and 30 ~ 50 ° C (spring and fall) 800 grams of hot water, and uniformly kneaded into the oil and water dough (3.25 kilograms), molasses about 15 minutes.

2. First with oil and water (400 grams), on an oiled board, kneaded round snap flat, with a rolling pin rolled into a diameter of about 40 centimeters of round dough, evenly sprinkled with salt (25 grams), minced green onion (125 grams) rolled horizontally into long strips, and then rolled straight into a ball shape. Another oil and water (about 250 grams) kneaded and snapped flat, rolled into a diameter of 20 cm round dough, green onion dough into the center, into the shape of eel head.

Snapped flat and rolled into a 40 cm diameter oil cake blank. 3. Place a pan on the stove fire, put peanut oil (1 kg), burn to five mature, put the oil cake blanks flat in the frying pan.

Poke a small hole in the center, use two long bamboo pieces to press the oil cake rotation. Fry until both sides of the golden brown, the middle of the layer, take out the oil, use a knife to change into 8 pieces of triangular cake, plate that is complete.

This is the practice of taro cake: Main Ingredients: taro 300 grams Auxiliary Ingredients: 120 grams of orange cake Seasoning: 30 grams of sugar, 15 grams of salad oil, starch (corn) 5 grams of taro cake: 1. taro peeled and cut into the skin, into the pot of high-fire steaming for about 20 minutes, take out of the crushed into the mud; 2. taro puree into the starch, salad oil, sugar (15 grams) kneaded into a ball, then divided into portions, and flattening; 3 . Chopped tangerine cake, wrapped into the taro dough, and then put a small kumquat on top, all done; 4. into the pot over high heat, steaming for about 5 minutes, take out; 5. another pot, add half a cup of water and 15 grams of sugar, bring to a boil, add cornstarch to thicken the sauce, pouring taro on the can be. Taro cake production tips: 1. taro selection to the surface without holes, at the skin dry is good; 2. taro peeled and cut and then wash your hands or the skin will be itchy.

Food Compatibility Taro: Taro should not be eaten with banana.

How to make Northeastern home cooking oil cake delicious, Northeastern home cooking oil cake home

Step

Northeastern home cooking oil cake practice steps 11. first and flour, put the salt in the flour while heating the water while stirring, there is a little bit of dry flour is to add a little bit of cold water to stir the flocculent

Northeastern home cooking oil cake practice steps 22. flour sprinkled on the board molten dough kneaded into two parts

The molten flour is divided into two parts

The molten flour is divided into two parts

The molten flour is divided into two parts. Take one portion of the dough and roll it into a big pancake. Take it up and put it aside, then roll out another one (if you have a big enough tool, you can just roll out a big pancake, or roll out a slightly thicker one). Step 55: Roll it into a cylinder shape

Step 66: Pull it into a dosage, twist the dosage a little bit and flatten it

Step 77: Roll it out

Step 88: Heat the oil in a pan and add the rolled out dosage on a low flame, then turn it over when it turns brown. Turn over,

Northeastern home cooking oil cake practice steps 99. Turn over and brush with oil, both sides of the golden brown on it

Northeastern home cooking oil cake practice steps 1010.

Ingredients:

2 bowls of white flour

2 eggs pho

Soybean oil in moderation

Baking Powder

Salt or sugar

Soda

Recipe Directions:

1. Mix the flour with the baking powder

2. 2 bowls of flour to put so much.

3. Beat 2 eggs

4. Pour some soybean oil

5. Scratch and hot water and knead more will be softer.

6. Fermentation for 3 hours on the alkali noodles kneaded well and continue to wake up for an hour

7.

8. Prepare a basin. A cool water on the furniture.

9. Take the hand to occupy the water to hand not even li. You then touch the oil

10. Touch on the bottom of the basin

11. Hand in possession of water. Hands and feet are not connected to occupy the oil. Otherwise, the oil will burn in the pot. Take some noodles and put on the bottom of the pot

12. Hand-open

13. With a spoon to cut 2

14. oil is cooked into the pot to deep-fry.

15. On the opposite side

16. Repeat after all sides. The pan is out of the special virtual. It is not put alum to eat color. Not as red as those sold on the street. But more delicious than the sale. I'm sure you'll be able to eat it. p>

Moderate amount

Soybean oil

Moderate amount

Fine salt

Moderate amount

Pepper

Moderate amount

Steps

1. Mix the flour with noodle starter.

2. Add water little by little and knead the two together.

3. Knead into a ball.

4. Knead into a smooth dough and let it rise in a warm place.

5. Ferment until the dough is about 2 times its size, and the surface has a honeycomb.

6. In a bowl, add some more flour and knead the dough well.

7. Knead into a smooth dough, take it out, divide it into small pieces, and put each piece on the board and continue to knead with dry flour.

8. Knead the air holes in each small piece of dough well.

9. Roll it out.

10. Sprinkle dry flour.

11. Roll thin repeatedly.

12. Until it is rolled into a large sheet.

13. Sprinkle with chopped green onion.

14. Sprinkle salt and five-spice powder

15. Coat it well not.

16.Roll into a roll.

17.Cut sections with a knife.

18. Segments of equal size.

19. Knead the two heads of each segment towards the center and knead into a round cake.

20. Roll out each round cake thinly.

21. Let it rest for 15 minutes.

22. Heat oil in a pan.

23. Cook until golden brown on both sides.

Tips

1 Have the noodle guide with the noodle guide, no can use yeast normal fermentation.

2 The dough should be soft.

3 It takes about 1 hour to ferment in summer and longer in winter.

4 More oil for the pancakes.

3 In summer, it takes about 1 hour to ferment.