The oil bun head is a traditional noodle in the north, the practice of each place may have to go differently, for me, I am more familiar with and prefer our hometown of Henan Province, the town of Hu spicy soup with the oil bun head, and now I think of the oil bun head, can not help but drooling, especially just out of the pot of oil bun head, it is more crispy, salty and savory taste, young and old people are suitable for.

Oil bun head using low gluten flour, add eggs, salt, water and yeast fermented into a soft and hard dough, and then shaping and cutting into small strips fried to become, the middle of the dough ripe and swollen, and the local regular oil buns compared to a lot of small, known as the "oil bun head," also known as the " small oil bar". The small oil stick is also called "small oil stick". As the fist product of the breakfast store, loved by the local people, coupled with the price is also relatively affordable, often in short supply.

The practice of oil bun head is somewhat similar to the big oil bun and doughnut, but it is different, today, the countryside small kitchen to share with you a home can be made out of the practice of oil bun head, I hope to help you.

Ingredients Flour 500g Yeast 5g Salt 10g Sugar 5g Eggs 1 Warm water (less than 36 degrees) 250g

Procedure

1. Use the kitchen scale to weigh out the flour, yeast, salt, sugar and water separately. Put the yeast into a bowl, add the weighed warm water and let it rest for 3 minutes.

2. Pour the flour into a mixing bowl, then add the salt and sugar, stir well with chopsticks, add an egg, then pour the yeast water in several times and stir quickly with chopsticks, then mix into a soft dough, let it rise for 10 minutes, knead again, let it rise for 10 minutes, and repeat the process 3 times, and then put a layer of cooking oil on the surface of the dough and cover it with plastic wrap to rise.

3. When the dough rises to double its size, it is ready for frying. Put a layer of oil on the board, take out the dough and put it on the board, press it gently to exhaust the dough, organize the dough, press it into a thumb-length strip, and then cut it with a knife into small sections.

4. When the pot is hot, pour the oil in, a small half pot can be, when the oil temperature is 6% hot, put the small section of one by one into the pot, with long chopsticks quickly back and forth, so that the face section of the even heat, rapid expansion, to be the oil bun head bulging, the color becomes golden yellow, the surface is crispy, fish out of the oil can be controlled.