Fried cake with cream(nai you zha gao )

Fried cake with cream

Introduction:

"There are a variety of snacks in Beijing. There are steamed, roasted, fried, boiled, fried, sliced, stewed, stewed, dried, thin, satiated, and hungry. Today, we make a fried snack called "cream fried cake". It is said that the butter fried cake was improved after 1900 after the year of gengzi. The ingredients are flour, cream, eggs, sugar, vanilla and so on. Some of them are similar to the western style puffs I usually make. Ha ha, it's just a bit chewy. As soon as it came out, it was very popular with old Beijingers. Today, let's make it, Beijing style "butter fried cake."

Production steps:

Step 1: main raw materials.

Step 2: pour 450ml clean water into a large basin and bring to a boil.

Step 3:

Step 4: after boiling, pour dry flour into boiling water at one time.

Step 5: stir quickly with a wooden spoon or rolling pin.

Step 6: turn off the heat after mixing, put in the butter or cream, and mix well.

Step 7: stir until the oil and dough are well blended.

Step 8: when the temperature drops to 50-60 degrees, put an egg in the bowl and change the wooden spoon to stir quickly.

Step 9: stir until the egg and dough are well blended.

Step 10: stir well, put in the second egg, add 1 g vanilla essence at the same time, and continue to stir.

Step 11: stir until the eggs are well blended.

Step 12: add cool oil into the frying spoon, apply a little cooking oil on both hands, squeeze the batter into the pan like a ball, and then turn on the medium heat to gradually raise the temperature of the oil, with the maximum temperature not exceeding 60%. The main point is: to cool oil in the pot, with slow fire to fry.

Step 13: deep fried cream fried cake floating oil surface, at this time to use chopsticks rolling fried cake, make the color uniform coloring, deep fried to a little expansion burst can be out of the pot code plate.

Step 14: Sprinkle sugar while it's hot.

Materials required:

Flour: 200g

Eggs: 100g

Butter: 15g

Boiling water: 450ml

Sugar: 60g

Vanilla extract: 1g

Note: 1, hot face, the proportion of flour and water to master, to a flour quickly mixed. 2. Use butter block, cream block, light cream can be used, with the amount of butter, according to the ratio of flour and butter 0.8% on the line. Although three kinds of oil can be put, but I feel that butter is more fragrant. 3. Eggs can not be added at one time, to put one by one, each time to mix well, so that the egg surface is fully integrated, and then put the second egg. When the temperature is 50-60 degrees, eggs are the best. 4. Vanilla powder or vanilla essence can be used, there is no need to put, but the aroma is slightly poor. 5. When frying, cool the oil and gradually raise the temperature. The highest oil temperature should not exceed 60% heat. Frying with medium and small heat can achieve this effect. When the fried cake is fried to the surface of oil, use the tip of chopsticks to roll the fried cake back and forth, so that it is heated evenly and the color is uniform. 6. There are also ways to make cream fried cake. After the cake is evenly made, it is pressed flat and fried. I think if the batter is too soft, it can not be pressed flat. Only if the batter is slightly hard, it can be done. However, the hard noodles are not good in taste. They are made by squeezing balls. The noodles are a little soft. When they are fried, they will be crisp and soft inside. It tastes delicious.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Nai You Zha Gao