Old Beijing cream fried cake
By VicentaLakin
The old Beijing cream cake is a small snack for the court. The materials are simple, but the technology and patience of making it is rather tested! The quantity of ingredients is large, and if the number of people eating is small, please reduce it by half, as appropriate. Flour is used in the middle band and below。
Recipe Recommendations
- low-gluten flour 250g
- butter 50g
- Shelled egg 375g
- white sugar 50g
- water 375g
- sweetening
- fried
- several hours
- senior
Steps for Old Beijing cream fried cake
1
Call the flour and take another bowl of butter, water, sugar
2
Pour butter, white sugar and water into the pot and heat it up to the full melting of butter and white sugar (also in water)
3
The butter is fully melted, and when the water boils, it pours into all the flour quickly and then mixs it quickly with sticks. Make all flour hot for a short period of time, without powder。
4
Burned noodles on the board. When the temperature is not hot, put an egg in。
5
The eggs and the noodles were ploughed and placed on the board in a tiny, fine, flowing sand. A second point was then added, and the eggs and the noodles were then kept flattened. This cycle until all the eggs are filled
6
The face-to-face group and the eggs are fully integrated and become, as intended, a delicate state. "Don't be lazy, how thin the noodles and eggs are, directly affecting the taste of the finished product"
7
The pot was filled with oil and burned to thirty-four percent. The egg noodles, with their hands like a ball, form a ball, dig it with a spoon and put it in the pot。
8
Keep it cold to fry the balls, which expand slowly (3-5 times the size previously)。
9
When the ball fully expands, it is blown to the top colour (all dark gold yellow). Get the plate, just put sugar on it。
10
Tastes like a puff. It's a good blow