Fried oil cake is a common noodle dish in the north, the main step is to ferment the noodles for frying, similar to the fried dough, but the taste and texture and the doughnut and different, out of the pot after the fried oil cake appearance of light and thin, the color of golden, fluffy and soft.

What are the tricks of the trade?

Fried doughnuts seem very simple, but the operation also requires certain skills, such as how to make fried doughnuts both fluffy and soft? If you don't pay attention to these tips when cooking, you may end up with a poor result when you cook. Here are some tips on how to make fried pancakes:

First, the dough should be soft. For pasta, and the noodles is always the most important step, different pasta for and the soft degree of hardness requirements are different. The dough should be fluffy, so it should be soft, and yeast should be added to ferment the dough so that after fermentation, it will have a honeycomb structure and be fluffy and bulging;

The second point: the second molasses. For many pasta, the second molasses is also an indispensable step, that is, when the oil cake shaping is completed, do not rush to the next step of the frying, but the shaping of the oil cake on a layer of plastic wrap, so that it naturally molasses for a period of time, the process of the second molasses, which can make the oil cake internal structure becomes fluffy and soft, so that in the frying, the oil cake can be quickly drummed up;

The third point: beat the egg. After the frying pan of the fried pancake requires a golden color, you can start from two aspects, first of all, in the pasta when the egg, so that the dough itself is golden, but also make the dough soft; secondly, in the frying time to pay attention to the temperature of the oil, medium-low heat frying easier to let the pancake become golden and crispy, there will be no scorching phenomenon.

Here's how to make fried pancakes:

Inputs: 250g of flour;

Accessories: 5g of yeast, 2 eggs;

Seasoning: salt, sugar, peanut oil in moderation;

The first step is to make a fermentation dough

The first step is to put the flour into the dough and then put it into a bowl of water and then into a bowl of water. p>First of all, pour the flour into the basin, yeast powder into the bowl, with warm water, stirring evenly melt, then poured into the basin, at the same time, beat 2 eggs, add the right amount of sugar, after pouring warm water while using chopsticks to mix the flour into flocculent, directly with the hands of the flour kneaded into a smooth dough, and finally the right amount of peanut oil poured on the dough, and spread evenly with the hands, apply a layer of plastic wrap, put into the greenhouse, fermentation for about 2 hours;

First step: fermentation of the dough, and then put into a greenhouse. Use a rolling pin to roll it into a round shape, rolled out with a knife in the top of the oil cake two cuts, all cut, covered with a layer of plastic wrap, continue to molasses for about half an hour; (- Note: the oil cake does not need to be rolled out too thin, otherwise the oil cake can not be bulging in the frying)

Step 3: oil cake slow frying

Put a proper amount of peanut oil in the pot, heat the oil to about 70% hot, the temperature of the oil can be used to judge chopsticks, the method is to insert the chopsticks into the oil, and the oil temperature can be used to judge the oil temperature, the oil temperature can be used to judge the oil temperature, the method is to insert the chopsticks into the oil. The oil temperature can be determined by inserting chopsticks into the oil. If small bubbles appear around the chopsticks, the oil temperature is suitable. Slowly place the rolled out pancakes along the side of the pan. When the pancakes float, use the chopsticks to turn them over and continue frying, and then fish them out to control the oil when they become golden brown on both sides. (-Note: Use medium-low heat during frying to prevent the oil from getting too hot and causing the fritters to scorch)