Fried cake and dough(zha gao he ma tuan er )

Fried cake and dough

Introduction:

"In the snacks of old Beijing, there is a traditional food called" fried cake ". There are two ways of fried cake, one is hot fried cake, the other is jiangmi fried cake. The hot fried cake is white flour, which is cooked in boiling water. The proportion of flour and water should be appropriate. After hot, take advantage of the warmth, wipe oil, pull a piece of flour, wrap the stuffing and fry it. It's good to eat while it's hot, but when it's cold, it's cold and hard, and then it's not the same thing. It can't be eaten! Another way is to mix 80% of jiangmi flour with 20% of white flour, and then put the dough into the basin. After the dough is made, it can be stuffed and fried in oil pan. After the dough is fried, the skin is crisp and the inside is soft. It's good to eat when it's cold, and the taste is still so good. Generally, fried cakes are filled with red beans or bean paste. There are three kinds of layers when eating. First, the skin is crisp, then the noodles are smooth and sticky. The innermost filling is sweet. Take a bite of it, hehe! Today, let's make this kind of "fried rice cake and dough". Feel good, you try to do it at home, try to taste delicious, if delicious, I'm not busy. It doesn't feel so good. You can't see anything. Ha ha

Production steps:

Step 1: skin material; 180 g of Xijiang rice flour, 40 g of high gluten flour, 3 g of dry yeast, 110 ml of water, 25 g of sesame; stuffing; 150 g of bean paste stuffing, 30 g of brown sugar, 30 g of dry fried flour purchased from supermarket; 300 ml of fried peanut oil, 80 g of oil consumption.

Step 2: mix the dry yeast of rice flour and white flour.

Step 3: use 110ml water to synthesize dough.

Step 4: pour water into the basin, and then soak the dough in the basin for slow fermentation.

Step 5: add 30g brown sugar to the bean paste stuffing bought in the market. Because the bean paste stuffing bought in the supermarket is too soft to make fried cake, we have to deal with it.

Step 6: add 30g dry fried flour to the bean paste filling.

Step 7: mix well and set aside.

Step 8: decant the water in the fermented dough basin.

Step 9: knead the dough again.

Step 10: then pull a piece of dough of appropriate size from the dough, wrap the stuffing, and then start frying in the oil pan. Cool the oil in the pan.

Step 11: after floating, fry the cake with 50% hot oil until it is cooked. The method of making dough is: after packing the stuffing, the skin is covered with sesame seeds, which can be fried in cold oil.

Materials required:

Jiangmi noodles: 180g

High gluten flour: 40g

Dry yeast: 3 G

Water: 110ml

Sesame: 25g

Bean paste filling: 150g

Fried peanut oil: 300ml

Fuel consumption: 80g

Note: fried cake features: crisp skin, soft waxy endodermis, sweet filling. Warm tips: 1. The dough should be buried in water for fermentation. It's delicious only when it's made, and it doesn't affect the taste when it's cold. Put the dough into the water. First, let it stand at the bottom. After the initial fermentation, it will come to the surface. At this time, it can be decanted and used without too much water. 2. Fried cake and dough, to cool oil pot, do not fire pot can also be, to gradually heat up, when fried cake and dough began to surface oil, and then fried to color can be fished out. If the oil temperature control is not good, easy to burst, easy to burn people, must pay attention to the essentials, pay attention to safety. It is safer to make fried cake and dough with this kind of dough. It will swell and not burst. Dead noodles are the easiest to burst and taste bad when eaten cold.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet

Chinese PinYin : Zha Gao He Ma Tuan Er