However, when sharing fried cakes with colleagues, I also learned that this snack has different practices in different places. There are salty fried cakes in central Inner Mongolia, usually leek tofu or carrots. There are also mung beans cooked and chopped into velvet, and it is also delicious to put some salt and pepper powder; There are also sugar fillings. Take a bite and the sugar juice will run down your fingers.
In addition to stuffing, the practice of skin is different. Some are made of ordinary flour, some are mixed with ordinary flour and glutinous rice flour, some are all made of glutinous rice flour, and some are made of yellow wheat.
But whatever you do, it's easy at home. Today, I will share with you the practice of frying cakes. Try it at home sometime. Eating while it's hot is much more delicious than buying it outside.
Fried cake (pure glutinous rice flour version) (shared from the bean and fruit food certification expert Happiness de tears love food)
Prepare ingredients
Glutinous rice flour150g, yeast1.5g, fine sugar10g, and appropriate amount of red bean paste.
Warm water (I used Xinliang glutinous rice flour with 130g water) 100- 150g.
Detailed practice
1. Mix all the ingredients, knead into a soft glutinous rice ball, and cover it for 30 minutes.
Just do it, and it will be twice as big as before. Because it is warm water and flour, my room temperature is 24 degrees, and it will take 30 minutes.
2, divided into six parts, wrapped in bean paste stuffing. Put it on an oiled flat plate and cover it with plastic wrap to prevent it from drying.
Let it stand for 10- 15 minutes, which is a little bigger than before and can be fried. There will be some holes when the surface gets bigger.
3. Heat the oil pan on low fire in advance, and put chopsticks in it to see small bubbles. Then put the dumplings in and fry them, often turning them over. Fry until golden on both sides, float, bulge in the middle, and it's cooked.
Eat it when it's out of the pot. Eating while it's hot is the best.
Because glutinous rice flour is not easy to digest, there is also a fried cake made of flour, which is filled with sugar.
Fried cake (pure flour version) (shared by Xiao He, an expert in bean fruit food certification)
80g of flour (for flour mixing), 200g of water (for flour mixing) and 20g of sugar (for flour mixing).
Flour (sugar stuffing) 10g, white sugar (sugar stuffing) 30g, and vegetable oil 500ml.
1, add 20 grams of white sugar to clean water and put it in a pot to boil, then pour 80 grams of flour.
Put sugar in the dough, or it will not be easy to color when frying. 2. Turn the heat down and mix the flour and water evenly with chopsticks. The noodles stuck to the bottom of the pot can be choked with a spatula. Turn off the fire when stirring until it is evenly dried.
3. When the noodles are not hot, grease them with your hands and knead them into very smooth dough.
Rub more oil on your hands when kneading dough, or it will stick easily. 4. Take another small bowl, add flour and sugar, and stir well to make sugar stuffing. The purpose of adding flour is to make the melted sugar more sticky when frying, so as not to flow out.
5. Knead the dough into small pieces of 35 grams, squeeze out the nest in the middle, add white sugar stuffing, wrap it tightly, and make it into a cake.
6. Burn the oil pan until the chopsticks bubble. Add the oil cake embryo and fry until golden brown.
In addition, you can also use yellow wheat to make yellow rice fried cakes, or cook mung beans into paste to make mung bean fried cakes. I will share this with you next time!