What are the recipe tips for fried cakes?

Oil cake is a traditional snack of Han nationality, which is usually eaten earlier. Like fried dough sticks, it is delicious with soybean milk or bean curd, just a small dish of shredded pickles.

Fried dough sticks and oil cakes are made in the same way, but in different shapes. The oil cakes sold on the street taste very soft, but they are all fluffy with baking powder. Most baking powder contains aluminum, which is harmful to people's health.

Here's how to make Northwest Oil Cake, which is absolutely healthy without adding additives such as baking powder. Of course, I am also a beginner, and my skills are not good. I want to ask you about your shortcomings!

Prepare ordinary medium-gluten flour, depending on the crowd.

Prepare 1 tbsp yeast powder, 1 tbsp salt, 2 tbsp peanut oil, 1 small pieces of lard, 2 tbsp sugar. Use a small spoon to drink soup at home. It doesn't matter a little more or less. Don't stick to proportion. Adding peanut oil and lard has a softening effect, and the fried oil cake is not hard after cooling. Adding sugar can speed up the fermentation and shorten the fermentation time.

Pour all the prepared ingredients into the flour. Of course, friends can also try to add spiced powder, and the fried oil cake tastes more fragrant.

Beat two more eggs in.

Add warm water and knead into a dough with moderate hardness, knead well, cover it and start to curl. When it's cold, you can put your hair in a hot pot.

When the dough is honeycomb-shaped and doubles in size, the dough is ready. Press a nest in the middle of the dough and pour in a little dry flour.

Blanch the dry flour with boiling water, cool it a little, and knead it with the cooked flour. A friend asked me why I wanted to add instant noodles. This is a trick my mother told me, saying that the fried cake is not hard. Most of our hometown Qingyang fried cakes in Gansu use this trick, and friends can try it.

Divide the dough into small pieces, take a piece of dough and rub it into strips on the chopping board, and divide it into small pieces with a knife.

Roll out the small dose with a rolling pin, not too thin, and drill a hole in the middle with your fingers.

Pour more rapeseed oil or linseed oil into the pot. When the oil temperature is 60% hot, add the cake blank and start frying. Turn over from time to time to prevent frying. Remember: insert a chopstick into the oil, and when oil flowers appear around the chopsticks, it means that the oil temperature is 60% hot.

To tell the truth, the oil cake fried under the guidance of my mother's phone for the first time has a bumpy surface and poor appearance, but it tastes really good. It tastes soft and delicious, but it doesn't harden when it is cold. I summed up my experience. The main reason why the surface of oil cake is uneven is that it is not fully kneaded after being made, and there is air inside. If you do it next time, it will be more successful. At the same time, please watch the video of making oil cakes uploaded by me.