Fried oil cake is a common pasta in the north. Its main step is to ferment the flour and fry it, which is similar to fried dough sticks, but it is different from fried dough sticks in taste and mouthfeel. The fried oil cake is light in appearance, golden in color, fluffy and fragrant. What are the tips for frying oil cakes?

frying oil cake seems simple, but it also requires some skills, such as how to make the fried oil cake fluffy and fragrant. If you don't pay attention to these tips when cooking, the result may always be unsatisfactory when you finally cook. Let's share the tips of frying oil cakes first:

First, be soft. For pasta, dough mixing is always the most important step, and different pasta has different requirements for the hardness and softness of dough mixing. The fried cake after taking out of the pan should be fluffy, so it should be soft when kneading dough, and yeast powder should be added for fermentation, so that the fermented dough will have a honeycomb structure and be fluffy and bulging inside;

the second point: secondary eruption. For many wheaten foods, secondary baking is also an indispensable step, that is, when the oil cake is shaped, don't rush to the next frying, but coat the shaped oil cake with a layer of plastic wrap and let it naturally bake for a while. This process is called secondary baking, which can make the internal structure of the oil cake fluffy and soft, so that when frying,

point three: beat in the eggs. The fried cake after the pan requires golden color, which can be started from two aspects. First, the eggs are added when the dough is mixed, which can make the dough itself golden in color and soften the dough; Secondly, we should pay attention to the oil temperature when frying. It is easier to make the oil cake golden and crisp with medium and small fire frying, and there will be no scorching phenomenon.

Next, Xiaorui will share with you the method of frying oil cakes: Fried oil cakes: golden yellow in color, fluffy and fragrant, crisp outside and tender inside

Ingredients: 25g； flour;

auxiliary materials: 5g of yeast powder and 2 eggs;

seasoning: salt, sugar and peanut oil; Gourmet steps:

Step 1: Dough fermentation

First, pour the flour into a basin, put the yeast powder into a bowl, stir it evenly with warm water, then pour it into the basin, add 2 eggs at the same time, then stir it with chopsticks while pouring warm water, and then directly knead the flour into a smooth dough by hand. Finally, pour a proper amount of peanut oil on the dough and use it. (-Note: if you like sweet taste, you can add sugar, if you like salty taste, you can add salt)

Step 2: Roll out the oil cake

When the dough is twice as big, open the plastic wrap, take it out and put it on the chopping board, meanwhile, sprinkle a proper amount of dry flour, knead the dough into strips, cut it into small pieces with a knife, and then roll it into a circle with a rolling pin. (-Note: you don't need to roll the oil cake too thin, otherwise it won't swell when frying)

Step 3: Fry the oil cake slowly

Put a proper amount of peanut oil in the pot, heat the oil to about 7% heat, and the oil temperature can be judged by chopsticks. The method is to insert chopsticks into the oil, and if bubbles appear around the chopsticks, it proves that the oil temperature is suitable. Slowly put the rolled oil cake along the edge of the pot. When the oil cake floats, turn it over with chopsticks to continue frying. When both sides become golden, take it out and control the oil. (-Note: Use medium and small fire in the frying process to prevent the oil cake from burning due to too high oil temperature)