Ingredients: 200g flour, 2g yeast, 15ml cooking oil, an egg and salt.

Production step

1.200g flour, 2g yeast, 15ml cooking oil and an egg, and mix well.

2. Add a spoonful of salt, use 100ml, warm water of about 30 degrees, and make dough. The dough is soft, but it won't stick to your hands when you add cooking oil.

3. After the dough is mixed, put it in a warm place and ferment it to twice the size. The dough is made with dense honeycomb holes.

4. We don't need to knead the dough after it is made. We just divide it into the right-sized preparations and put a layer of oil on the panel in advance to prevent sticking.

5. Press each dose into a circle and make two cuts in the middle. This way, the oil cake is cooked faster. Cover the cake with plastic wrap and let it wake up for 5 minutes. We didn't add baking powder, just used the bubbles generated by the fermentation of the cake to make the cake fluffy.

6. Use chopsticks to test the oil temperature. When chopsticks are inserted, the air bubbles will be fine soon. Add the oil cake and start frying. Turn it over several times in the middle to make the oil cake evenly heated.

7. Deep-fry until golden brown, and you can go out of the pot when it is all bulged. This oil cake is still fluffy and crisp without baking powder, and it is delicious.