Being infected by my mother, frying cakes is a success for me. In recent years, like my mother, I will go to the grain and oil store to buy yellow wheat at the end of each year and shop around. In fact, there is no difference in goods, because these grain and oil stores are often supplied by one supplier, and the price is not limited to these. At this time, I am like a little woman living at home, cautious. In fact, it is more about enjoyment, with a strong atmosphere of life and fireworks.
Yellow wheat is actually the ground surface of millet after shelling. Yellow wheat, like sticky rice noodles, is very suitable for steaming rice cakes and making fried cakes. Yellow wheat gives me the feeling that the viscosity is a little stronger than glutinous rice flour, and the taste has the special aroma of yellow rice. However, yellow wheat should be fresh, because it goes bad easily. Once it goes bad, it will taste bitter, which is why the price of yellow wheat in grain and oil shops is more than twice as expensive as that of glutinous rice noodles. Therefore, if the rice cake steamed from yellow wheat is bitter, it is probably because yellow wheat is not fresh.
Fried cakes are small and thin, and there are many kinds of fillings, but my family usually has white sugar fillings, as well as brown sugar fillings and bean paste fillings, which are the most common.
Once you learn how to make fried cakes, you will find it easy. The authentic method is that yeast is not needed. There are several key points in the operation process. As long as you master it well, the fried cake will not crack, reveal stuffing or flow sugar. The fried cake just made is crisp, tender and super delicious. Stir-fry a few more at a time. If you can't finish eating, you must keep it frozen. When you eat again, you can steam it back to the pot until it is soft. We call it distillation here. I especially like distilled cakes. Although it is not crisp, its soft glutinous rice is full of fried aroma, which brings both flavor and taste to the taste buds.
The correct method of frying cakes is for everyone, and the tips at the end of the article should also be carefully read!
Ingredients: 2 kg of yellow wheat, 50g of sugar, flour 10g, and proper amount of peanut oil.
Specific practices:
1, 2 kg of yellow wheat, I made 30 medium-sized fried cakes. The amount of yellow wheat can be increased or decreased as needed.
2. Take a proper amount of warm water (you can feel the water slightly hot when you put your finger in it), pour it into the water of yellow wheat and stir it with chopsticks until there is no dry powder in the basin and the yellow wheat is slightly wet.
3. Start by kneading the yellow wheat into a big dough. If the dough is dry, you can add a little warm water. I want to explain here that my mother has been using steamed rice cakes to splash yellow wheat since she was a child. When Huangmaisong is loose but can be kneaded into a ball, she puts the cake noodles in a steamer and then cooks them into a delicate yellow wheat while it is hot. But in that case, it was very hot when scooped up, so I made some improvements. Look carefully and you will understand.
4. Knead the dough as big as the one in the picture. This dough should be soft and moderate, not too hard.
5. Spread a piece of wet cotton cloth on the grate of the steamer, arrange the kneaded yellow rice balls into large dough with uniform thickness, and steam in the steamer for 25-30 minutes.
6. While steaming the yellow wheat, let's adjust the white sugar stuffing: add flour to the white sugar and stir it evenly so that the white sugar stuffing will not flow out. If only white sugar is used, the fried cake will burst easily and the sugar juice will flow out.
7. After the yellow rice balls are steamed, pour them all into a large bowl, which is very hot. Pay attention to protection.
8. Apply a thin layer of oil on the surface of yellow wheat to prevent it from drying. Because it is very hot and the surface dries quickly, oiling can prevent it.
9. When the yellow rice balls are not too hot but still hot, they need to be reshaped. Don't wait for it to cool before operating, because the hotter the yellow wheat, the more sticky it is, and the less sticky it is when it is cold. Grease your hands, pull out a small piece of yellow rice balls, flatten them with your hands, and add sugar stuffing.
10, wrapped, it is easy to wrap tightly, because the viscosity of yellow wheat is too strong, which completely covers the smoothness brought by oil, so there is no need to worry about the problem that the rice cake will not be wrapped in oil.
1 1. Just gently spread the fried cake in your hand.
12, I made all the fried cake blanks, and I made 30 at once.
13, heat the oil to 60% and fry the cake. There should be a certain distance between the two. Don't pour too much at a time to prevent adhesion. Don't worry about sticking occasionally, just fry until it solidifies and separate it with chopsticks.
14, fried in medium and small fire, will not bubble, will not burst, and naturally will not flow sugar. Fry until golden brown on both sides, remove the oil and fry everything in turn.
15. If you can't finish eating it, put it in a fresh-keeping bag, tie the mouth of the bag tightly and put it in the refrigerator for freezing preservation. Next time you eat in the pot, you can steam it until it is soft. Soft-fried cakes have another taste and are delicious. How about this kind of yellow wheat fried cake in the north? Are you greedy? The calories are not low, so don't be greedy if you are delicious!
1, do not operate until the yellow wheat is evaporated, otherwise it will burn you to doubt your life, but after cooling, you will not be able to operate it completely, which will lead to failure due to loss of viscosity.
2. You don't have to worry about the unstable sealing of fried cakes when you put oil on your hands during operation. The viscosity of yellow rice balls is enough to overcome the negative effects of oil.
3. When frying cakes, the oil temperature should not be too high, otherwise it is easy to burst, and basically it can be cooked in about five or six minutes with a small fire.
Many fried cakes bought outside are fried with flour instead of yellow wheat, which not only tastes much worse, but also is not cheap. I fry such a big pot myself, all the ingredients and oil can cost less than 20 yuan, which is quite affordable, and I use the best oil myself, so I can eat with confidence. So, if you want to eat fried cakes, please help yourself.
My family has never used glutinous rice flour to make fried cakes, but it should be delicious. If you can't buy yellow wheat, you can make it with glutinous rice flour. The method is exactly the same.
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