When I asked how to fry the oil cake crispy, I thought of the oil cake with fried dough, which is a common oil cake by default. The method and taste are similar to those of fried dough sticks, and it also needs to be fried, but the shape is different. This kind of oil cake with fried dough is different from the onion cake, as long as it is fried well, the skin is very crisp, and like fried dough sticks, it is a traditional Chinese breakfast. Many people like to eat it with soy milk.
The pastry is very hot when it's just out of the pan. Eat it when it's not hot. It's crispy outside and tender inside, fragrant and crisp. If it's left in the air for a long time, the skin will soften, so it's very important to eat the crispy pastry.
The fried cake with dough is crispy in taste and will not be hard when it is cooled, which is related to the following points: dough mixing, dough making and frying.
Remember before kneading dough, to make fried food such as fried dough sticks and oil cakes, generally the dough should not be too hard, and the state of being soft and slightly sticky is the best, so that it tastes softer and crispy. If it sticks to your hands during shaping, you can apply oil on your hands to prevent sticking.
(1) flour
Flour cakes are traditional Chinese meals. Generally, Chinese meals use medium-gluten flour. Low-gluten flour is low in gluten, easy to break, and can't wrap the stuffing. High-gluten flour is high in gluten and tastes hard when fried. Therefore,
You should choose medium gluten flour for frying oil cakes.
(2) Hot noodles
Although the cake is made of fried dough, the flour can be scalded before the dough is made, so that the gluten of the scalded flour becomes soft, which reduces the hardness and gluten of the flour. The dough is easier to swell, and the fried dough will taste crisper, even if it is left for a long time, it will not become hard.
There are two ways to scald noodles: one is hot water scalding, with hot water of 65-100. You can choose full-scalded noodles or semi-scalded noodles, while pouring hot water, while stirring the flour with chopsticks to make it evenly heated. After scalding, wait for the flour to cool down to about 30 degrees, and then add ingredients such as eggs and yeast powder to start kneading and leavening.
The other is hot oil scalding, because the temperature of oil is very high, you can choose to scald some flour, not all of it, and then mix it with other flour after cooling down, add eggs, yeast, etc. and knead it into dough.
No matter which method is used to burn noodles, it is important to remember that the temperature should be reduced to 30 degrees before putting yeast powder and eggs.
(3) eggs
Whether making fried dough sticks or oil cakes, adding eggs to flour has two functions, one is to enrich the taste and nutrition, and the other is to add eggs, which makes the oil cakes more fluffy and crisp.
(4) Edible oil
"Crispy" in "Crispy" means flour and cooking oil. Only when cooking oil is added can the food be crisp. Therefore, when frying oil cakes and noodles, it is necessary to add a proper amount of cooking oil, which will have a good crisp effect, and it is best to add lard.
(5) baking soda
Adding baking soda to flour can make dough more fluffy. When making fried dough sticks, dough cakes and biscuits, adding a little can make food more crisp. You can also put some fried cakes, but pay attention to the proportion. 1 00g flour and1g baking soda are enough. If you add too much, it will taste bitter.
If you want to make dough, the oil cake tastes good, and fermentation is very important. The fried oil cake will be crisp after fermentation. The suitable fermentation temperature is about 30 degrees, and the temperature of the liquid used for dough is also about 30 degrees. Under such conditions, the dough will swell to twice the original size when the fermentation 1 hour is up and down, and then the oil cake will be made by venting.
If you want the oil cake to be more fluffy, after making the dough blank, you can make the dough twice for about 20 minutes and then fry it in the pan.
After the green embryo of fried oil cake is made, you must put more oil in the pot, preferably covering the height of the oil cake, which is beneficial to the floating of the oil cake after it is fried. The oil temperature when the oil cake is cooked is also very important, and it is more appropriate to fry it in the pot at 70% oil temperature.
Practice introduction:
Step 1:
First, melt the yeast powder with warm water of about 30 degrees (5 grams of white sugar can be added to promote fermentation), then mix the flour, salt and eggs evenly, slowly pour warm water into the flour and stir evenly, then add 10 gram of edible oil.
Step 2: Make a sticky dough, cover it and ferment at about 30 degrees for 1 hour until the dough expands to twice its original size, then stir the batter and exhaust.
Step 3:
Grease your hands to prevent sticking, grab a small dough, press it flat and stretch it a little longer, and make two cuts in the middle. Put more oil in the pot, and the oil temperature will be so hot that you can put a lot of small bubbles in chopsticks, or throw a piece of dough down and it will float quickly, indicating that the oil temperature is ok. Turn to low heat and add oil cakes to start frying.
Step 4:
Deep-fry until golden on both sides, remove and control the oil.
Summary (1) You can make oil cakes with different flavors. After the dough is fermented, add chopped green onion, spiced powder and other flavors you like.
(2) After the dough is fermented, don't knead the dough by hand when venting, just press the venting. If the dough is kneaded excessively, the dough has good toughness, and the fried oil cake is very chewy, and the taste is hard and not so crisp.
(3) If you want the cake to taste more crisp, don't make the cake too big or too thick, but a thinner and smaller cake will be more crisp.