Oil cake is a kind of food that people like very much. The oil cake has a strong flour flavor, the outer layer is crisp and delicious, and the inside is soft. Oil cakes are best eaten after finishing. Hot oil cake with some soup is a perfect combination. When cooking oil cakes at home, there are some tips to pay attention to, so that the oil cakes will not be hard when they are cold, but they are still so crispy and delicious.

Step 1 screening

Medium gluten flour and low gluten flour are mixed according to the ratio of 1: 1. This is to make the shell have a better sense of exit. Of course, sesame powder, whole wheat powder, whole grain powder and other materials can also be added according to personal preference. After mixing all the powders, pour them into a sieve and sieve them.

Add salt

Adding some salt will make the dough taste more delicious, but remember to gently shake the steel basin after adding salt to make the salt evenly distributed. Of course, you can also add chicken essence or other seasonings to taste according to your personal preference. Ironing noodles

Boiled hot water should be poured into the flour. After mixing the hot water with the flour, leave it for about 10 minutes, and then knead it when the water is not so hot. The amount of hot water is about 60% of the weight of flour.

malaxation

Press down directly with your shoulders and knead the dough repeatedly with the power of your palm. Rub the dough into an oval shape with your fingers and knead it repeatedly until the dough looks smooth.

Wake up.

Put the dough in a steel basin and cover it with a wet cloth to keep the dough moist. Leave it for about 30 minutes to wake up.

The purpose of putting the dough for a period of time is to make the dough more elastic and make the cooked food taste better.

Dough forming

When the dough is smooth, gently press the dough in the steel basin with your index finger. When the dough can rebound automatically, the dough that can be used for molding can be taken out of the steel basin.

The practice of oil cake:

30% flour is oiled, 70% flour is mixed with warm water, after waking up, the two kinds of mixed flour are kneaded into long strips and cut into agents, flattened, rolled into thin slices, with oil and flour on the top and warm water on the bottom, chopped shallots, mixed with salt and oil, added with scallion oil, rolled up, squeezed at both ends, flattened by hand, rolled thin, brushed with oil, and taken out of the pan (or microwave oven).