I want to eat fried cakes, fritters, and oil cakes. If the fritters are cold, it will be too strong, so I will make some improvements. Traditional breakfast fried cakes are eaten, and then the bowl of soy milk. Note: If there is no aluminum fritters, you can also use 5 grams of yeast or baking powder. If you switch to yeast, it is best to cook the dough and put it in the refrigerator for the next day.
Anqi has no aluminum leavening agent.
Mix all the ingredients and knead them into a smooth dough. If the dough is sticky, apply a proper amount of salad oil to the hands. Cover with plastic wrap and let stand for 30 minutes at room temperature. (Or the next day you can fry in the freezer for one night.)
Divide into small doses. (If it is a refrigerated dough taken out of the refrigerator, warm it up for 15 minutes.)
Apply a little oil to the chopping board, take a dose, pry open, slightly thin but not too thin. Drill a hole in the middle with your finger.
Put the oil in the pot, slightly hot about 200 degrees, put the cake embryo.
Quickly blow up, flip over, and flip twice.
Wait for the goldens on both sides.
1 Add eggs and oil to the flour to make the cake more crisp. 2 When you fry, you should flip it to avoid frying. 3 and the surface should be slightly softer.