Ingredients: 600 grams of plain flour, 30 grams of sugar, 3 grams of yeast, cooking oil

Methods:

1, first of all, to make the dough one: 3 grams of yeast into 110 grams of warm water, and 200 grams of flour and into a soft and hard dough, and put in a warm place to ferment until 2 times the size. The next operation total dough;

5, the shortening, dough one, dough two all into a basin mix up and knead, this step is very important, hand knead more laborious, you can use the chef machine or bread machine to complete;

6, will be kneaded dough to rise for 10 minutes, put on the panel, smeared with a layer of cooking oil to lock the water to prevent sticking and preventing the skin rolled into long strips;

7, the dough will be divided into two parts, the first part of the dough is divided into two parts, the second part is divided into two parts. p>7, the dough is divided into evenly sized small doses, and then rolled out with a rolling pin into a dough, if you like thin and crispy on the roll into a bun skin almost thick, if you like the meat to call the soft pancakes, then rolled a little thicker;

8, cut two knives in each small crust, the pancake embryo is ready, at the same time, the frying pan poured into the right amount of oil to heat;

9, the oil heated to 7%, the pancake embryo one by one, and then the pancake embryo is ready, the oil pan poured into a suitable amount of oil heating;

9, oil heat to 7%, then the pancake embryo is ready, and then the oil pan poured into the oil pan. The oil will be heated to 70%, the good cake embryo one by one into the pan and turn to fry;

10, the cake will be fried until both sides of the golden brown can be out of the pan. If you want a crispy texture, then slowly fry over medium-low heat until golden brown on both sides, and feel the crust harden slightly when you use chopsticks to clip it;

11, crispy and soft pancakes are ready, with cold cucumbers and other small dishes, that is, appetizing and not greasy;

12, this kind of pancakes made with a ratio of 2:1 of hot and hairy flour is better than pure hot flour pancakes because of the hairy flour, which makes the pancakes more soft and filling in the mouthfeel. The internal organization of the cake is also extremely delicate, and compared to the pure hair of the oil cake, it has the advantage that it is not easy to absorb oil in the frying process, the heat will be relatively low.

13, this kind of oil cake to do than the doughnut simple delicious, very easy to succeed. At home war epidemic these days, you also try it!

Tips:

1, this fritter can also be made savory, and when the flour will be replaced by sugar for salt;

2, the oil for making the fritter can be used with hot cooked corn oil;

3, the fried oil cooled and filtered and then poured into the oil bottle, can be used for frying vegetables.