Fried oil cake crust how crispy
To do the oil cake crust crispy bubbles, the key has two points. One is to make flour, and the second is to fry to the time to grasp.
Below I will share with you the specific method of this "bubble oil cake", and the recipe and specific fried to the process of operation and share with you, like to eat fried oil cake friends must not miss.
---- Fried bubble oil cake ----
Preparation ingredients: 800 grams of yellow rice flour, 300 grams of hot water, 10 grams of baking soda, 400 grams of red beans, 200 grams of cowpeas, 200 grams of red dates.
Steps to practice:
1. First of all, the red beans, cowpeas with warm water soak one night in advance, the next day, the two kinds of beans into the pressure cooker with water, (beans and water ratio is 1:1.5) on the gas pressure for twenty minutes to be used.
2. Red dates with water and cook until the skin is open and soft, turn off the heat and let it cool, remove the core of the date, put the core of the date and the two kinds of beans together and mix well, the oil cake bean filling is made.
3. Put the yellow rice flour into a pot, add baking soda, pour hot water into the pot in three times, use chopsticks to stir into the flour floss, let it sit for a while and knead it into a dough with your hands.
4. Boil water in a pot, put a piece of soaked gauze on the grate, put the yellow rice noodles into the steamer, cover with a lid and steam over high heat for 20 minutes.
5. Find a ceramic pot, the pot inside a layer of salad oil, 20 minutes after the steamed yellow rice noodles into the pot, the surface of a layer of oil brush to prevent the skin from drying and crusting. Steamed yellow rice noodles are hot and sticky, now can not begin to operate. You need to leave it for half an hour before operating.
6. Half an hour later, hand dipped in oil, pulled a piece of yellow rice noodles, about 30 grams or so, in the palm of your hand, with the palm of your hand to press it out of a cake, dig a tablespoon of red bean filling, placed in the middle, with the same as the package of buns, the bean filling wrapped tightly and then pressed flat. Find a tray, brush a layer of oil, and then put the wrapped oil cake into it.
7. Boil oil in a pan and deep-fry the cakes until they are golden brown and crispy on both sides, then remove them from the pan to control the oil.
Points to note:
1. and the noodles must be mixed with hot water in three times and then start to mix the noodles, adding baking soda to the noodles can make the oil cake in the process of deep-frying to the easy bubbling.
2. The process of deep-frying should be hot in the pot, if you wait for the cool and then deep-frying, the surface of the oil cake is not easy to bubble, and not crispy.
Why will the fried dough cake explode
When frying the fried dough cake, the fried dough cake explosion, may be due to the oil temperature is relatively high, which may lead to the process of frying, the fried dough cake explosion, and may be due to the water in the fried dough cake caused by the explosion of the fried dough cake. In the deep-fried oil cake, to control the oil temperature, so that the oil cake can reduce the explosion.
Fried oil cake is Shanxi, Shaanxi, Beijing Yanqing local snacks, also known as rice cake, date cake, this food is refined from jujube, after the vegetable oil frying, the flavor is sweet and delicious.
The method of frying oil cake is not difficult. First of all, put the dough in the basin, slowly pour water into it, and then knead the dough, pay attention to use some force, so that the steamed oil cake is not gluten, it is recommended to put the dough of the oil cake and the dough of the harder, and into a small piece of a small piece.
Begin to steam the oil cake, put a layer of cage cloth, and then this can prevent the cake from falling into the water from the small holes in the cage drawer, and then sprinkle the cake with a layer by layer into the cage drawer.
After steaming the cake, knead the cake with your hands. If the temperature of the steamed cake is high, you can put more cool water to prevent burns.
Prepare the bean filling, put these fillings into the cake, wrap it, and then start frying the oil cake. When frying oil cake, you should pay attention to the temperature of the oil is not too high, and the oil can not be put too little.
Tips for not cracking the fried cake:
1, the noodles of the fried sugar cake should be hot, and should be very soft, so that the sugar cake will not crack because the noodles are too dry.
2, the batter must be thoroughly battered, to avoid the middle of the raw dough lumps, easy to crack when frying.
3, the package sugar cake is to seal the seal pinch tightly, to prevent broken skin leakage filling.
4, when frying sugar cake, do not put too much at a time, to prevent each other from sticking, to maintain a small fire throughout the slow frying, and constantly turn over, to prevent frying paste.