How to Make Old Beijing Snack Oil Cake

Oil cake is a kind of snack in old Beijing, often eaten as breakfast. The method of making oil cake is actually not difficult, it is the same as the method of making doughnut, in fact, it is the shape is different. It's the same as fritters, but it's just the shape that makes it different. Here are the oil cake's . Practice and recipe.

Beijing oil cake

Main ingredients: flour (standard flour) 500g, salt 2 teaspoons (10g), baking soda 1/2 teaspoon (3g), baking powder 1/2 teaspoon (3g), 1000ml of oil (actual consumption 30ml).

Directions: Take a larger bowl and put in the flour, salt, baking soda and baking powder.

Slowly add cold water, stir with chopsticks, then mix with your hands to make the dough as soft as possible without staining the inside of the bowl.

Brush the dough with oil to prevent it from drying out. Let the dough rise at room temperature for 2-3 hours (in winter you can make the dough overnight).

Brush a large flat plate with oil, pull out a small ball of dough with your hands, put it on the plate and roll it out with your fingers. And make 3 slits in the center of the pastry.

Heat the oil in a frying pan over high heat until smoking. Place the dough flat into the frying pan and fry on one side, then the other. Remove from the pan and drain.

Shanxi oil cake

Ingredients: water, flour, salt, baking powder (or yeast), pepper leaves (pepper leaves).

Practice: see Beijing oil cake practice and Beijing oil cake is different from the Shanxi oil cake is round, focusing on color and aroma.

Tips: 1. Do not flip back and forth too often in the process of deep-frying the oil cake to avoid hardening the texture of the oil cake.

2. Choose iron (iron supplement products, iron supplement information) pot to do frying pan will be better than non-stick pan heat transfer.

Suitable for people: the general public can eat.

Ningxia Hui people oil cake

Ingredients: water, flour, baking powder, oil, eggs, fresh milk, vanilla, (Hui people secret recipe).

Method: Ferment the flour, add eggs, fresh milk, vanilla (secret recipe to add time unknown), divided into small pieces.

Roll out into a circle, cut two cuts in the center of the pastry (usually two cuts are necessary), put it into a frying pan and fry until golden brown, then remove from the pan and drain the oil.

Appearance: Compared to other places, the surface of Ningxia Hui people's oil cake is smooth and free of bubbles after frying.

Fujian oil cake

Ingredients: soybean, rice, water, chopped green onion.

Practice: wash soybeans and rice with water and soak for 10 hours, graphite soybeans and rice grinding pulp, without adding water in the middle.

Add salt and scallions to the ground pulp and mix well. Pour oil in a pan and heat it to 60%, then put the pulp inside a round iron spoon and flatten it out. Put into the frying pan and deep fry until both sides bulge. Golden brown.

Characteristics: soft texture and flavor.

Home made oil cake

Ingredients: flour, water, a little salt, eggs, sugar, oil.

Methods

1. Use self-raising flour with the right amount of sugar, eggs, a little salt and water to blend into a dough (dough to be softer), placed in a warm place to wake up half an hour after you can start making.

2. Divided the dough into a number of doses, two hands rubbed with oil to the dose by the flat, with a knife in the center of the three cuts (the purpose is to avoid the process of frying the dough piece of big bubbles).

3. Put into the hot oil (high temperature) in the open frying, one side of the blisters and then turn over and fry to the upper color, a fritter only two minutes to cook.

Nutritional Knowledge

Knowledge of the oil cake: oil cake similar to the doughnut, is a deep-fried food, but shorter than the doughnut, crispy oil cake, into a small circle shape, and the mouth of the bowl is almost large.

Nutritional analysis of the oil cake: oil cake is as high-calorie, high-fat food as the doughnut, in a continuous high-temperature frying.

Containing a variety of volatile toxic substances, it is not suitable for long-term use, it is recommended to eat with soy milk.

Additional information on oil cakes: 1. This type of breakfast is high in calories and fat, best eaten sparingly, and is recommended to be eaten with soy milk.

2. Too much greasy food can cause memory loss and accelerate human aging.

3. Oil cakes are made by frying in a continuous high temperature, containing more than ten kinds of non-volatile toxic substances, long-term overconsumption can lead to hepatitis, enteritis or cancer.

Oil cake for the crowd: the general population can eat high blood fat patients, diabetics, liver and kidney insufficiency should not be eaten; the elderly, pregnant women, obese people eat less or do not eat.

Oil cake practice guide: in the pasta cooking methods, steaming and branding is better, fishing, cooking will make the pasta in the nutrients run to the soup.

And fried pasta, such as doughnuts, oil cake, etc., because the production of oil temperature is too high, resulting in the destruction of food vitamins.