Ningxia style fried pancake; ingredients: 750g all-purpose flour (dough), 8g salt, 5g baking soda, 100g sugar, 445g water, 230g all-purpose flour (pastry noodles), 110 grams of vegetable oil (for pastry)

grams, 8 grams of yeast, 15 grams of vanilla; features: sweet and delicious, unique flavor.

Ingredients of Ningxia-style fried cakes. The preparation of Ningxia-style fried cakes is as follows: 1. First, weigh out two portions of ordinary flour, one for dough and one for puff pastry, and then add them into the dough respectively.

Add appropriate amount of baking soda and mix evenly.

Then weigh 200 grams of water and pour in an appropriate amount of salt and stir until it melts. Then make a hole in the middle of the dough surface and pour in the salt water and stir. Then weigh 245 grams of water and pour in an appropriate amount of sugar and yeast powder and stir to dissolve.

How to make Ningxia-style fried pancakes, step 12 in the picture and text, then pour the yeast water into the flour and continue to stir, stirring while pouring, and finally knead it with your hands to form a smooth dough, cover it with plastic wrap and let it stand for 15 minutes, then knead again

into smooth dough.

Place the dough in a bowl, cover with plastic wrap or a lid, and place in a warm place to ferment.

Then pour an appropriate amount of vegetable oil into the pastry basin, mix and knead evenly into a smooth dough, put it in the basin and cover it with plastic wrap and set aside.

How to make Ningxia-style fried pancakes, step 23 in pictures and text, when our dough has fermented until it has doubled in size (usually we dip our fingers in some dry flour, poke a hole in the dough, and the hole will not shrink when we take it out, that is)

It has fermented well. If the holes shrink, it means it has not fermented well. Continue to ferment. If the surface collapses, it means it has fermented.) Uncover the plastic wrap and knead the dough until it is deflated. Cover it again with plastic wrap and let the dough cool for 10 minutes.

How to make Ningxia-style fried pancakes, step 34 in pictures and text, then knead the dough and puff pastry together. You can first break the puff pastry into small pieces and put them into the dough and knead vigorously until evenly mixed.

(Xiaocai thinks this step is the most laborious. It is a laborious task. Of course, if you have a kneading machine, just laugh.) I kneaded it for half an hour and felt that it was not completely even. I covered it with plastic wrap and let it sit for 10 minutes (

Take a break by the way) and continue to take it out and knead it.

Ningxia-style fried pancakes are made in step 45 with pictures and text. During this period, you can sprinkle some vanilla powder into the dough (you can leave it out if you don’t have it), and knead until the vanilla powder is evenly distributed in the dough and the dough is smooth and delicate.

Cover with plastic wrap and let cool for another 10 minutes (I finally kneaded it after an hour).

Then roll the dough into a long strip as thin as your wrist, and cut it into several evenly sized pieces with a knife.

How to make Ningxia-style fried cakes, step 56 in pictures and text, then knead each dough evenly again, roll it out with a rolling pin into a 5 cm thick round cake (other dough can be covered with plastic wrap to prevent it from drying out), roll it out

A cake embryo should also be covered with plastic wrap.

When all the cake embryos are rolled out, heat the pan and add oil. When the oil temperature rises (insert chopsticks into the oil pan and it will bubble immediately), take out a cake embryo and make two cuts in the middle of the cake embryo with a knife.

, change to the lowest heat and fry in the oil pan.

Ningxia style fried pancakes, step 67 with pictures and text. When both sides of the fried pancakes are golden brown, you can control the oil and take them out of the pan (make sure to turn them over during this period to make the pancakes evenly heated). Place the fried pancakes once and let them cool.

, can be bagged and sealed, and can be stored in the refrigerator for about half a month without spoiling.

The freshly fried pancakes taste soft, but after a day of storage, the crunchy inside tastes great.

This is the end of step 7 in the picture and text of how to make Ningxia-style fried pancakes. Our Ningxia-style fried pancakes are ready.

The method seems to be a bit troublesome, but it depends on how tempting you are to delicious food.

I believe you can make delicious cakes as long as you like it.