Old Beijing oil cake is a delicious snack that remains in my memory.
I remember when I was a child, I could have a comfortable breakfast for 5 cents for an oil cake and a bowl of soy milk for 2 cents.
Unfortunately, now it has only become a trace of longing that cannot be erased from my memory.
Now with the abundance of various condiments, I can also make all kinds of delicious food I want at home.
This aluminum-free fried dough stick leavening agent can easily make this delicious snack you miss.
The crispy, crispy, salty and palatable oil cakes are still as memorable as in memory.
Old Beijing Oil Cake
By NeldaMurray
Recipe Recommendations
- flour 500 grams
- sugar a little
- qingshui 300 grams
- salty and fresh
- fried
- several hours
- ordinary
Steps for Old Beijing Oil Cake
1
Prepare all the ingredients.
2
Add dough stick leavening agent and sugar to flour, and stir with water.
3
Mix into a soft dough and let it sit and ferment.
4
Leaven the dough to twice the size.
5
Remove the fermented dough and place it on a greased chopping board.
6
Divide the dough into small equal portions of dough. Take a long oval piece and roll it into a long oval piece, and make two cuts on it, not just with the head in the center.
7
Heat the oil in the pan, add in the green dough, and fry until soaked until golden on both sides.Old Beijing Oil Cake Make Tips
Follow the instructions on the aluminum-free fried dough stick leavening agent to mix the dough. It says that you can make 10 fried dough sticks, but I made oil cakes, so I only made 7. When rolling into the dough, be sure to apply oil to the chopping board, because the dough is very soft and will stick to the chopping board, making it easy to apply oil. When frying, the oil temperature must be high to be very fluffy. My first oil temperature was a little low, so the middle was not very fluffy. When frying the oil cakes, you must drag the two ends of the dough cake, first put the middle of the dough cake into the oil pan and fry it slightly to shape, and then let go of the dough cake to enter the oil pan until it is golden and fluffy.