trait
Its color is as white as jade, the crisp layer is distinct, it tastes crisp and sweet, oily but not greasy.
operate
1, take flour 1/3, add oil, mix well and knead thoroughly to make crispy noodles;
2. Add 1 10 ml of boiling water to the rest of the flour, stir and knead into snowflake-shaped blocks, and spread it to cool;
3. After cooling, throw out about 15 ml of cold water, add oil, and knead until it is soft and smooth, so as to make an oily surface;
4. Choose the pastry and water-oil dough into 10 pieces;
Production materials (12 sheets)
5. Take 1 tablet of water-oil powder, wrap 1 tablet of powder into a flat shape, wrap it up, roll it into a long flat piece, roll it into a long flat piece from one end, roll it into a long piece with a uniform thickness, roll it into a long piece with a width of about 3 cm, roll it up along the length direction, and divide it into two round cakes with the knife pattern facing upwards.
6. Drain the oil from the pot. When the fire reaches 60% heat, remove the pan end from the fire, stir with a spoon to make the oil surface rotate, and then put the cake blanks in batches (it is appropriate to fry about 5 pieces per pan);
7. Put the pan on medium fire and continue to gently push the oil surface with a spoon to prevent the oil cake from burning;
8. When the oil cake is fried until it floats and the two sides become jade white, pick it up, drain it and put it on the plate;
9. Put soft sugar, green plum, sweet-scented osmanthus and rose petal fragments on each cake.
skill
1, making crispy noodles is an important part of making crispy cakes. The proportion of oil, water and noodles in crispy noodles and oily noodles must be correctly configured and left for a period of time after kneading;
It's easier to make small pieces, but it's more troublesome. You can also take the method of "large crispy noodles and oily noodles", that is, directly wrap them (the same binding method) to make large rolls, and then cut them into small round cakes and roll them into shapes;
3. Roll the cake embryo gently from the center to the periphery to keep the crisp layer clear and tidy. Cover the rolled blank with a small towel before frying to prevent cracking.
4. frying oil should be clean. When frying, the pan should be kept away from the fire, and the oil level should be kept rotating to prevent the blank from sinking and burning.
Exercise 2
material
800g of wheat flour
condiment
Suitable blending oil
Yeast (dry) 6g
Proper amount of water
working methods
1. After the yeast is melted with warm water, let it stand for three to five minutes, and then add it to the flour. Then add a little water to make the noodles similar to the earlobe. Put it in a warm place and wake it up twice as big.
When the hair is good, just put your finger in the middle of the flour and don't retract it.
3. Take out the pan, add flour after hot oil, and stir slowly.
4. Turn off the heat when the flour changes color. Don't stop stirring the spoon, because there is residual temperature, so it won't be burnt.
5. This is fried cake.
6. Ventilate the prepared noodles and mash them into noodles of similar size.
7. Roll the dough into a cow tongue.
8. Spread pastry evenly.
9. Roll up from top to bottom, roll up.
10. Roll it all up, put it aside and wake up for about ten minutes.
1 1. After waking up, rub the rolled blank into strips, and lift it twice while rubbing it, as long as possible.
12. Roll up the tape. Make a cake.
13. That's it, isn't it beautiful, like a little snail?
14. After the baking tray is preheated, gently flatten the snail and roll it into a circle, not too thin. Bread cake is delicious only if it is a little thicker.
15. Grease the electric baking pan, add the cake, bake for two minutes, then turn it over and bake for another two minutes. The soft cake succeeded. Let's eat.