Healthy oil cake
By MyronKirlin
Now I am used to eating steamed buns and oil cakes I bought. I once went home and ate steamed buns steamed by my mother. I ate eight with fish soup. When I came back, I tried to make it myself, first using yeast to make the dough. But I can't taste it like my mother steamed it. Make up your mind to learn the traditional method of fat dough. Finally, I made a small achievement, and the traditional noodles are better when used to fry oil cakes. And it is relatively easier than steaming steamed buns. Even if you put too much baking soda. It's not like steamed buns that are yellow at first glance. The oil cake itself has color and cannot be seen.
Recipe Recommendations
- flour appropriate amount
- baking soda appropriate amount
- flour fertilizer appropriate amount
- salad oil appropriate amount
Steps for Healthy oil cake
1
This is the flour fertilizer I left. There is no flour fertilizer at home, so I can grow a small piece of flour and put it in a warm place. It's like summer weather, it's rich in half a day.2
Soak the flour fertilizer in water and tear it into small pieces. I use milk. There are several bags of expired milk at home, but they are not bad. It's a pity to throw it away, so I use it to make dough. Only after the dough was spread did I realize that the dough made with milk was too sticky, so I'd better use water in the future.
3
It's living dough. Add the right amount of flour according to the amount of water. Knead the dough until it does not stick to your hands. Beginners should be tough on the face. When I put baking soda after the dough is spread, I don't know how much to put, so I can only put it in small quantities. Because baking soda needs to be boiled in water, the more times it is added, the more water will increase, and it will become batter.
4
If the dough is grown like this, you can see the texture of the dough.5
This is the key. I heard from my mother that the amount of baking soda should be determined based on the amount of dough and the degree of dough. I am also a beginner, so I can only play it bit by bit. Dissolve the baking soda with water, pour it evenly on the surface, and then start kneading. You know that the surface feels non-sticky, elastic, and does not smell sour. You will basically do it. If you are not at ease, you can steam a small steamed bun and have a look. My mother always uses fire, but I don't think it looks intuitive. If the steamed buns are still sour when steamed, you have to add baking soda. If it turns yellow, scratch the dough several times with a knife, place it on the chopping board, and let it evaporate. You can also knead some white vinegar in. Dry noodles must not be put in this step. If I kneaded it until it didn't stick to my hands when I was kneading the dough yesterday, the dough wouldn't touch my hands today. When the baking soda is ready, add some dry noodles.6
You can fry it now. It's best not to use a chopping board. I used a floor tile. The panel absorbs oil. Apply oil to the tiles first. Cut a small piece of dough with a knife and place it on the tile, roll it out, and use a knife to make three slits.
7
Put the sewed oil cake into a hot oil pan and fry it on one side and then on the other side. The oil temperature should not be too high. Put your hand on the top of the pan and feel a little hot.8
This is it, better than the oil cakes I bought. You can also use edible alkaline noodles instead of baking soda. But once too much alkali is put in, there is basically no way to remedy it.