The practice of home-cooked oil cake:
1, 300 grams of flour into a large basin, slowly add 190 grams of boiling water.
2. Stir slowly with chopsticks while adding it until it is 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 it evenly. 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, wipe or brush evenly by hand, leave some space around, don't wipe it to the side, otherwise it will leak oil when it is rolled up.
7, put a little peanut oil in the pan, keep a small fire, add the bread after the oil is hot.
8. After one side is formed, turn over and fry the other side. After the other side is also formed, turn over and continue to fry until both sides are golden yellow.
Extended data:
Oil cakes and fried dough sticks are the same flavor of old Beijing. Old Tianjin is called Guotou, and old Beijingers generally regard it as breakfast. Old Beijingers eat oil cakes with soy milk.
The method of making oil cakes is the same as that of fried dough sticks, but the shape is different. First, roll the noodles into yuan cakes, make a few holes in them, and then coat them with cooking oil, and then fry them in the pot. Oil cakes are crispy outside and tender inside, oily but not greasy. Some people eat them as breakfast, and they are more delicious with bean juice.
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