I said that I am going to share the old Beijing oil cake fritters here (there is applause here)! As a Beijing-born girl who lives in Beijing and is a Beijing-based child, the oil cake fritters can be said to accompany me from small to large. Why do you say that? I remember when I was a child, I often got up early in the morning and followed my grandmother with a steel basin to go to the alley to line up to buy oil cakes. I had to eat sugar cakes, and it might not be late, hehe. When I grew up, I moved into the building, and the health of the stalls was not as good as it used to be. Fortunately, the chef had a meal that would cook, and occasionally I would improve the food for the mothers (we) and get some of the fried noodles. Still very happy. Now I still can't forget this early, after all, it is to eat snacks, so the little chef took over the daddy in the hands of Dad, got this skill, I want to eat when I eat, after 80. Mothers (we) are so capricious!
The salt is mixed evenly with ordinary flour.
Yeast powder and baking soda should be stirred evenly with warm water.
Pour the yeast moisture 2-3 into the flour to form a dough.
Then knead the dough on the chopping board. (There is no need to pull out the glove film like a loaf of bread)
Cut the dough into a portion, the big dough is used to make fritters, oil cakes, and the dough is used to make sugar noodles.
Brush a layer of corn oil on the dough with a brush. Place the large dough in a large bowl, cover with a layer of plastic wrap and let stand for 2 hours.
Take small dough and brown sugar, mix the brown sugar and the dough thoroughly. It is recommended to add a little water. The sugar surface is better than the white flour.
After the smashed sugar noodles, use a brush to brush a layer of corn oil on the dough, also in a small bowl, cover with a layer of plastic wrap and let stand for 2 hours.
After 2 hours, the dough was twice as large as the original. At this time, the dough was vented and kneaded into a strip shape for use. At this point, apply a thin layer of oil to the long dough and wake up for about 20 minutes. You can put the used plastic wrap on top to avoid dry skin.
At this point, 1000g of corn oil is poured into the pot and set aside.
Wake up the dough and divide the dough into small pieces with a knife. The width is narrow and according to your preference. If the fritters are recommended to be 2 fingers wide per knife, it is recommended to cut 4 fingers per knife.
Start making fritters! ! ! ! Stack 2 small pieces of dough together, press one by hand (as shown), and stick the two pieces, otherwise the process will be separated during the frying process.
Hold one end of each hand and stretch the face. It should be said how long the fritters are made, and the longer the fritters are, the more beautiful they are.
Turn on the oil pan, heat the oil over medium heat, and place the fritters under the oil pan. Don't wait for the oil to smoke, otherwise it will stick to the oil immediately; the oil should not be too cold, otherwise the dough will not swell immediately in the oil and will inhale more oil. The fritters that are placed in the oil pan will expand immediately and float up. Usually, one frying pan can put two fritters at the same time, and the fritters will expand and quickly turn over to avoid frying. The fried fritters are placed in a colander next to the filter to remove excess oil.
The fritters are out!
Start making sugar cakes! ! ! ! Stack the sugar noodles on a white surface and knead them into a pancake with a rolling pin.
Take 2 knives on a good pancake, the oil cake will have a look like a cake!
After frying until the two sides are discolored, remove the oil control. The remaining oil can be filtered and poured into stainless steel vessels. It can be reused 2-3 times a month, or fried fish or fried shrimp can be used as a life-saving small expert!
The sugar cake is out of the pan, and it’s fragrant.
Have you learnt that? I am looking forward to your homework!