Step 1: Put all the ingredients into the basin and fry the oil cake. We can choose ordinary flour for home use here. (Note:160g of warm water is written here, which is based on the water consumption of flour in my family. Different flours have different water consumption, so the water consumption should be added bit by bit according to their own flour. )
Step 2: put all the ingredients into the basin, stir them into a flocculent state with chopsticks first, and then rub them with your hands, so it is not easy to get your hands wet. Note: Because flour becomes sticky when it meets water, if you stir it with chopsticks, you can better avoid flour sticking to your hands. )
Step 3: After the flour is kneaded into a smooth dough, beat the dough with the method of tying, and then tie the dough with a little water on your hands, so that the water can be better kneaded into the dough. If you want to make the dough more moist, you can put the dough on the chopping board and beat it, so that the dough is more moist and smooth. Then put it in a pot and put it in a warm place to make it twice as big. When fermenting, the surface must be oiled. We will talk about the specific reasons later.
Step 4: The dough that has been proofed does not need to be kneaded again, and it is cut into equal portions of dough, then rolled into a cake, with two cuts in the middle, and set aside for twice proofing for 5 minutes.
Step 5: Cool the oil in a hot pot. The oil temperature is 60% hot. There is no thermometer at home. The way to judge the oil temperature is to insert a chopstick and the chopsticks bubble, so the oil temperature is hot enough. Add the oil cake that has been awakened, fry it until the oil cake floats, and then turn it over.
Step 6: fry until golden on both sides, put it on the filter screen to filter out the excess oil, and the crispy and delicious oil cake will be fried. In the morning, with some pickles, a bowl of porridge or soybean milk, a nutritious and delicious breakfast is ready.