Among the snacks in old Beijing, there is a traditional food called "fried cake". There are two ways to make fried cakes, one is fried cakes with hot noodles, and the other is fried cakes with glutinous rice noodles. The fried cake is white flour. The noodles are boiled in a boiling water pot. The ratio of flour to water should be appropriate. After being boiled, take advantage of the warmth, apply oil with your hands to grab a piece of noodles and fry it while wrapping the stuffing. It's good to eat it hot, but when it cools, it's cold and hard. If you go back to the pot, it won't be like that anymore. You can't eat it!
Another method is to use 80% of glutinous rice flour, mix it with 20% of white flour, combine the flour, put the dough into a basin, and ferment it with water. After the dough is cooked, you can wrap the stuffing and fry it in an oil pan. After frying, the skin is crisp and soft inside. It is good to eat when cooled, and the taste is still so good. Generally, fried cakes are filled with red bean stuffing or bean paste stuffing. They taste in three layers. First, the skin is crisp, then the dough is smooth and soft. The stuffing at the innermost is sweet. Take a bite. It's authentic, ha ha!
Today, let's make this "Jiangmi Noodle Fried Cake and Sesame Ball". It feels good. Just try it at home and see if it tastes good. If it tastes good, I won't have wasted my work. It doesn't feel good, just pretend you didn't see anything, hehe!
Fried cakes and sesame dumplings
By CloydWitting
Recipe Recommendations
- high-gluten flour 40 grams
- dry yeast 3 grams
- qingshui 110ml
- sesame 25 grams
- bean paste 150 grams
- sweetening
- fried
- half an hour
- ordinary
Steps for Fried cakes and sesame dumplings
1
Leather; 180 grams of Xijiang rice flour, 40 grams of high-gluten flour, 3 grams of dry yeast, 110ml of water, 25 grams of sesame seeds; stuffing; 150 grams of bean paste stuffing purchased from the supermarket, 30 grams of brown sugar, 30 grams of dry fried flour; 300ml of fried peanut oil, 80 grams of fuel consumption.
2
Mix well the glutinous rice flour, white flour and dried yeast.
3
Combine the dough with 110ml of water.
4
Pour water into the basin, then soak the dough in the basin for slow fermentation.
5
Add 30 grams of brown sugar to the bean paste filling bought from the market. Since the bean paste filling bought in the supermarket is too soft to make fried cakes, it needs to be dealt with.
6
Add 30 grams of dry fried flour to the bean paste filling.
7
Mix well and set aside.
8
Decant the water from the fermented dough bowl.
9
Knead the dough again.
10
Then pull a piece of dough of suitable size from the dough, wrap the filling, and start frying in a frying pan. Cool the oil and put it into the pan.
11
After floating, fry the cake with 50% hot oil temperature until cooked. The method of making sesame balls is to wrap the filling, cover the outer skin with sesame seeds, and fry them in cold oil.Fried cakes and sesame dumplings Make Tips
Characteristics of Fried Cakes: The outer crust is crispy, the inner layer is soft and chewy, and the filling is sweet.
Friendly Reminder: 1. The dough must be fermented submerged in water to ensure a good taste; the texture remains good even when cooled. When placed in water, the dough will initially rest at the bottom. Once it has undergone initial fermentation, it will float to the surface. At this point, pour off the clear water, and the dough is ready to use; there is no need to over-ferment it.
2. For Fried Cakes and Sesame Balls, place them in cold oil (you can add them before turning on the heat). Increase the temperature gradually. When the cakes and balls begin to float to the surface of the oil, continue frying until they take on color, then remove them. If the oil temperature is not properly controlled, they may easily burst and cause burns. Pay close attention to the technique and safety during frying. Using this type of leavened dough to make Fried Cakes and Sesame Balls is relatively safe; it expands without easily bursting. Unleavened dough is the most prone to bursting and also has a poor texture when eaten cold.