How to make Home-made oil cakes - CornellRogahn's Recipe

This oil cake (also called Noodle Fish in Yantai) is today's breakfast. It is served with homemade soy milk, eggs, and side dishes. It is really delicious. The temperature is relatively low now, so the noodles were kneaded at around 9 p.m. the night before, fermented all night, and fried and eaten the next morning. When the temperature is not low, I also like to knead the dough the night before, put it in the refrigerator overnight, and take it out the next day to warm it for 30-40 minutes before it can be fried.
Made at home is much cleaner and cheaper than what is sold outside. However, fried food is unhealthy, so don't eat it often. Once in a while, just do it to satisfy your cravings.
750 grams of flour is enough for five or six people. For an average family of three, it is good to use half or 2/3 of the amount.

Sift the flour, add 10 grams of aluminum-free fried dough stick leavening agent and 2 grams of salt, and mix well, add an egg. Melt the yeast with warm water (slightly warmer than your hand, about 37-42 degrees), pour it into the flour little by little, and stir with chopsticks until there is no dry powder in the basin and the dough is soft.

Knead the dough into a ball with your hands, and add about 15 grams (two tablespoons) of peanut oil to continue kneading well. If the dough is soft, add a small amount of dry flour and knead the dough until it does not touch your hands. Then flatten the dough, rub peanut oil on both sides, place it in a container, and add plastic wrap to ferment. The kneaded dough should be in such a state that it will fall down when grasped.

Brush oil on the panel, apply oil with your hands, and remove the dough and place it on the panel. Roll the dough into long strips and divide it into pieces slightly larger than the size of a table tennis ball.