According to my many years of experience in pastry making, choosing the right flour, mastering the proportion of ingredients, and the temperature of the oil when frying, you can make delicious oil cakes.

Fried oil cake outside the crispy, tender, salty and tasty, is by the people like breakfast varieties.

Every morning, in front of the bustling breakfast store, a large pot is set up, the pot is rolling hot oil, the oil pot is a rectangular pancake, the chef with long chopsticks flipping the pancake, so that it is heated evenly, quickly expanding, the outer skin is crispy, the inside is soft and salty. There is a long line at the door of the breakfast store, and from time to time, you'll see grandparents walking home with the pancake in one hand and the pot of soymilk in the other, which is a bustling breakfast scene you can often see in Beijing.

I remember when I went to college, every morning the power to get up early is the school cafeteria, a fried pancake with a piece of Wang Zhihe's curd, chopsticks to the curd evenly smeared on the pancake, and then a bowl of millet congee, the mouth is full of oil to eat, the unique flavor is still not forgotten. Various local fried oil cake will have different practices, even if the same thing will have a different call, take Beijing's oil cake me as an example, Beijing's fried oil cake in addition to savory, there is also sugar oil cake, that is, in the production of the oil cake, add a piece of brown sugar and the surface, rolled together, fried oil cake on one side of the reddish-brown of brown sugar, sweet and salty, very distinctive.

The choice of flour is the key to frying oil cake, it is best to use the standard flour to and flour. The measure of standard flour is one hundred pounds of wheat milled eighty-five pounds of white flour. Standard flour is also called medium gluten flour, the color is not as white as high gluten flour, the color is darker, hold it in your hand and pinch it, the flour is slightly rougher. In daily life, people usually use it to make dumplings, buns, steamed buns, doughnuts, twists, fried cakes and other food, which is fluffy but a little chewy.

Fritters

FeaturesCrisp outside and soft inside, salty and savory, suitable for young and old

Main Ingredients500 grams of standard flour

Supplementary Ingredients4 grams of baking soda, 10 grams of salt, 325 grams of warm water

Making Process

Steps1.Weigh 500 grams of standard flour on a kitchen scale, and put it into a mixing bowl. Weigh 4 grams of baking soda and 10 grams of salt, put them in the mixing bowl and mix well with the flour.

Step 2: Prepare 325 grams of lukewarm water and slowly pour it into the mixing bowl, stirring as you do so, and then knead the flour with your hands to form a dough, cover it with plastic wrap, and let it sit at room temperature for one night, or for 12 hours.

Step 3. The next morning, look at the dough has become very stretchy, very soft, put the board on a little flour or grease, put the dough on the board, gently spread out, with a rolling pin to roll into an oval cake, with a knife across the top and bottom of the two, each one and then cut into a few small dosage h

Step 4. Roll out into a rectangular square and run a knife vertically through the center.

Step 5. pan hot, pour cooking oil, oil temperature 87 into the heat into the oil cake billet, into the pan, to be oil cake stereotypes, with long chopsticks quickly up and down, so that the oil cake evenly heated, the internal organization of the expansion of bulging bubbles, to be the oil cake bulging, frying golden brown can be out of the pan to control the oil.