oil cake
100 grams of sugar osmanthus 10 grams of roses 5 grams of preserved plums 10 grams of each appropriate amount. Characteristics of the white color like jade, crisp layer clear, when eaten crisp and sweet, oil but not greasy. Operation 1, take 1/3 of the flour, add oil and mix well, knead through, made of shortening; 2, the rest of the flour plus 110 ml of boiling water, stirring and rubbing into a snowflake-shaped piece, spread out and cool; 3, after cooling, dumped on the cold water 15 ml or so, add oil, mixing and kneading until soft and smooth, modulated into a water-oil noodles; 4, shortening, water-oil noodles, water-oil noodles, the two pieces of dough each picking into 10 dosage; 5, take the water-oil noodle dosage of a, pressed flattened round, wrapped in the Crispy noodle agent 1, wrapped together and rolled into a long sheet, rolled from one end, and then flattened rolled into a long sheet, and then rolled from one end, rolled into a long strip of uniform thickness, and then rolled into a long piece about 3 cm wide, rolled together along the length of the dissected into 2 round cakes, the knife pattern surface facing upwards, rolled into a diameter of about 8 box rice round shortening biscuit billet with a rolling pin, according to this method of rolling out all the biscuits biscuits; 6, put the pan with the oil, with a strong fire to 60% hot, the end of the pan away from the fire, stirring with a hand spoon to make the oil surface rotation, and then the biscuit billets into batches (each pot of fried 5 or so appropriate); 7, will be placed in the pot on medium heat, the oil surface continues to use a hand spoon to gently push the rotation, in order to prevent the cake scorched bottom; 8, to be fried to the cake floats, both sides of the jade white, that is, fish up to drain the oil, plate; 9, each shortening cake put on the sugar, plum, sugar cinnamon, a little bit of cinnamon and rose petal fragments can be. Practice two ingredients wheat flour 800g seasoning seasoning oil moderate amount of yeast (dry) 6g water moderate amount of shortbread practice 1. yeast melted with warm water, let stand for three or five minutes, then add to the flour. After that, add water little by little, and mix the dough until it is almost the same state as the earlobe. Put in a warm place to wake up two times large. 2. hairy face, fingers dipped in flour in the middle of the insert a little, not retracted, that is, hairy. 3. start the pan, hot oil, add the flour over low heat and slowly stir. 4. stir frying until the flour brown that is, turn off the fire, the spoon do not stop, to keep stirring, because there is a residual warmth, lest it be battered. 5. this is a good frying of the shortbread. 6. will be good hairy face after exhausting the pulled into the size of almost the dessert. 7. Roll out the dough into a cow tongue shape. 8. evenly spread the shortening. 9. roll up from top to bottom, into a roll shape. 10. all rolled up like, put aside to wake up for about ten minutes. 11. after waking up, the rolled up blanks rolled into long strips, rolled up while picking up and picking up twice, as long as possible. 12. long strips of disk. 13. all the long strips. All is this way, beautiful, like a small snail. 14. electric cake pan preheating, the small snail gently flattened a little, and then rolled into a round, not too thin. The dough is a little thicker to be delicious. 15. Grease the electric cake pan and put the cake into it, cook for two minutes, then turn it over and cook for another two minutes. Fluffy cake success.