The practice of home-cooked oil cake:
Put 1, 300g flour into a large bowl, and slowly add190g boiling water.
2. Stir slowly with chopsticks while adding until flocculent.
3. After the noodles are slightly cooled, knead them into smooth dough, cover them and simmer for more than 30 minutes.
4. Put the dough on the panel, sprinkle some dry flour and knead well. At this time, the dough is about 480 grams.
5. Sprinkle some dry flour on the panel, flatten it and roll it into a big round cake. The thinner the better, but be careful not to break it.
6, pour a spoonful of peanut oil, less than half a spoonful of salt, rub or brush evenly by hand, leave some space around, don't rub it to the side, otherwise it will leak oil when rolled up.
7, put a little peanut oil in the pot, keep a small fire, add the bread after the oil is hot.
8. After forming one side, turn over and fry the other side. After the other side is also formed, turn over and continue frying until both sides are golden.
Extended data:
Oil cakes and fried dough sticks are the flavor of old Beijing. Old Tianjin is called Pot Head, and old Beijingers usually eat it for breakfast. Old Beijingers eat oil cakes with soy milk.
The method of making oil cake is the same as that of fried dough sticks, but the shape is different. First, roll the noodles into round cakes, punch holes in them, then coat them with cooking oil, and then fry them in a pot. The cake is crisp outside and tender inside, oily but not greasy. Some people eat them for breakfast, which is more delicious with bean juice.
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