Pastry(xiang su you bing )

Pastry

Introduction:

"Oil cake pays attention to color and fragrance. Just out of the pot of hot oil cake, and cold oil cake, taste completely different. Hot oil cake, soft and sticky, as if eating noodles, will not have the kind of astringent taste of eating other cakes. The cold oil cake and dough cake are crisp and Sandy. They taste chewy and sweet. In addition, you can put the cold oil cake on the cooked rice in the electric cooker for a few minutes. After it comes out of the pot, the taste is different. "

Production steps:

Step 1: beat an egg into the flour, put Angel yeast into a bowl, add a spoonful of salt, and then rinse with warm water, then add the yeast to the flour, and form a ball.

Step 2: wake up for 45 minutes. (45 minutes in summer, temperature dependent in winter)

Step 3: knead the dough into small balls

Step 4: roll a thin round cake and make a small hole in the middle

Step 5: pour a little amount of oil into the oil pan, heat it up, put in the rolled cake and fry it in high heat

Step 6: deep fry the dough in high heat until it foams, quickly change the other side to continue frying, and then turn to medium heat after this side also foams.

Step 7: turn it into medium heat, turn it back and forth and fry until it is golden

Step 8: the delicious oil cake is ready. Go and have a try.

Materials required:

Flour: right amount

Egg: 1

Salt: small amount

Yeast powder: right amount

Note: at the beginning, it must be fried with high fire. After bubbling on both sides, turn to medium fire and fry until golden

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: Original

Chinese PinYin : Xiang Su You Bing