Old Beijing oil cake(chan zui xiao chi lao bei jing you bing )

Old Beijing oil cake

Introduction:

"Old Beijing oil cake is a delicious snack in my memory. Remember when I was a child, a cake 5 cents, a bowl of soy milk 2 cents, you can eat a comfortable breakfast. It's a pity that it's just a trace of missing in my memory. Now with the abundance of condiments, I can make all kinds of delicious food at home. This aluminum free dough stick leavening agent can easily make this delicious snack. Crispy, salty and delicious cakes are still memorable. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: add dough sticks leavening agent and sugar to flour, and stir with water.

Step 3: make a soft dough and let it ferment.

Step 4: ferment the dough to twice the size.

Step 5: take out the fermented dough and put it on the oiled chopping board.

Step 6: divide the dough into small equal parts. Take one and roll it into an oval long piece. Make two cuts on it. Do not end at the center.

Step 7: heat the oil in the pan, put in the green dough and deep fry until both sides are golden.

Materials required:

Flour: 500g

Aluminum free dough stick leavening agent: one bag

Sugar: a little

Water: 300g

Note: to follow the instructions on the aluminum free dough stick leavening agent to mix noodles. It said that it could make 10 fried dough sticks, and I made oil cakes, so I only made 7. When rolling to the dough, you must apply oil on the chopping board, because the dough is very thin and soft, it will stick to the chopping board, and it will be very easy to apply oil. When frying, the oil temperature must be high to make it fluffy. My first oil temperature is a little low, so it's not very fluffy in the middle. When frying the oil cake, you should pull the two ends of the dough cake, first put the middle of the dough cake into the oil pan and fry it a little, then let it all go into the oil pan until it is golden and fluffy.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Chan Zui Xiao Chi Lao Bei Jing You Bing