You are no stranger to oil cakes, and you are a breakfast lover. Especially in places like ours that mainly rely on pasta. That's the most common breakfast. But oil cakes are popular with the public, but the practice in each place is different. The characteristic is Xinjiang, a multi-ethnic place with strong national characteristics.

Main ingredients:

400g flour

Accessories:

Vegetable oil, sugar 20g, yeast 4g, fenugreek 20g, milk150g and flour oil 50g.

Exercise:

1. Mix flour with yeast, milk, fragrant beans, sugar and vegetable oil evenly to synthesize smooth dough.

2. When the fermentation is twice as big, cover it and knead the air.

3. Knead into long strips and divide them into small doses.

squeeze

5. Roll it into a small original piece and use it to make two cuts in the middle.

7. Cool the oil in the hot pot to 70% heat, and the cake blank is ready.

8. Fry one side thoroughly, then turn the other side over, fry until both sides are golden, and drain the oil.

Tips:

Oil cakes should be soft. Xinjiang likes to use milk and flour instead of water.

Rapeseed oil and flour are generally used, and ghee and flour can also be added.