There are two most important points: close the face and put it behind. In fact, if it is pastry, these two steps are all the most important, and the most important thing is that only by making the noodles well, you will have achieved more than half of your success. Most of the pastry-making needs kneading dough to wake up. Actually, fried cakes are all the same as fried dough twists, steamed buns and steamed buns. Let's talk about the raw materials of fried cakes in detail: 400 grams of wheat flour, 3 mother eggs, 5 grams of yeast, a proper amount of salt, 20 grams of white sugar, vegetable oil, milk 100ml. Nowadays, it is difficult to love to eat fried cakes outside.
That's not as good as frying it yourself. It's not only delicious, but also safe with cooking oil. It's no problem to eat more. Although it's fried food, just pay attention to the frequency of eating. Many friends feel that fried oil cakes are too inconvenient. If they want to eat it in the morning, they can eat it quickly in two steps. Beijing time-honored fried oil cake and fried dough twists are different. Let's talk about oil cake noodles, which are half-baked noodles.
Add some soda to the dough and a little oil at the same time. There is no baking powder in the old age, and no matter how expensive the raw eggs are, they are willing to add them to the dough. After sufficient kneading, brush the oil and wake up for two or three hours. In the case of the third steamed bun, drop it as much as possible. Brush the chopping board with oil instead of thin noodles. When rolling the oil cake, it is thinner in the middle than around, draw two lines and put it into a 70% hot pot. The finished product is brown and tender inside, and the slightly thicker noodles around it are more delicious, soft and not skinned.