Crispy and fluffy fried oil cake practices and recipes are as follows:

Tools/materials: 250g of medium gluten flour, 1g of baking soda, 25g of water, 160g of lukewarm water, moderate amount of cooking oil, 2.5g of salt, 2.5g of sugar, 2.5g of yeast, moderate amount of parsley leaves.

1: Put the prepared medium gluten flour, sugar, salt and yeast into a bowl and mix well.

2, add warm water, first use chopsticks to stir into floc.

3, and then hand kneaded into a ball, a little kneading for a while to organize the round can be put into the basin, covered with plastic wrap for fermentation.

4, fermentation until 2 times the size, with a finger dipped in flour on the surface of the dough poking holes in the hole, the hole does not retract, the dough does not collapse can be.

5: Add baking soda and 25g of water, then add chopped shallot leaves.

6: Keep pressing the dough, folding and pressing, and repeat this until all the water is absorbed and the chopped parsnips are evenly distributed.

7, pour a little more oil in the pot, high heat, pull a small piece of dough to test the temperature of the oil, the dough immediately after the pot around the tiny bubbles and rise from the bottom of the pot, it can be, turn to medium-low heat, hands smeared with oil, a piece of dough, to the four sides of the support, the middle of the hole can be poked, stretching the face of the upper side of the pot, do not rush to turn.

8, when the face from the bottom of the pan floated up and then turn over, both sides of the frying until golden can be fished out to drain the oil.

9, the drained oil fried pancakes into the plate, and so on to room temperature state can be served.