Yeast 3

Medium gluten flour 220

condiments

Salt 1

Rapeseed oil 500

Qingshui 140

Edible alkali 2

first step

1. Prepare whole wheat flour and medium gluten flour.

Second step

2. Dry yeast is dissolved and activated with warm water.

Third step

3. Stir the flour evenly.

Fourth step

4. Add a little salt to the flour and mix well.

Step five

5. Pour the yeast water into the flour and stir well.

Step 6

6. Prepare alkaline water.

Step 7

7. Dip your hands in alkaline water and knead the dough repeatedly.

Step 8

8. Knead until the dough is elastic and easy to stretch without breaking.

Step 9

9. Put the dough into a cooking basin and ferment it in the refrigerator overnight until the dough becomes 2.5 times larger.

Step 10

10. Take out the dough, heat, exhaust, divide, round and relax 15 minutes.

Step 11

1 1. Take a portion of batter and roll it into a circle.

Step 12

12. Cut a few small holes in the dough with a knife, which is convenient for venting when frying.

Step 13

13. Pour rapeseed oil into the pot to boil, and add the cake embryo.

Step 14

14. Fry on medium and small fire until golden and crisp on both sides.

Step 15

15. Fried oil cakes taste best when they are hot. The appearance is soft and chewy, and you can eat the most primitive fragrance of natural wheat.