Beijing has a wide variety of snacks and various foods. There are steamed, roasted, fried, boiled, fried, stewed, dried, thin, enough to fill the stomach, and enough to relieve hunger.
Today, make a fried snack called "cream fried cake". It is said that cream fried cakes were learned from foreigners after the Gengzi Year in 1900 and later improved. The ingredients are flour, cream, eggs, sugar, vanilla, etc. Some of which are similar to the Western Puffs I usually make, haha, they just taste a little chewy. As soon as this thing came out, it became very popular among old Beijingers.
Today, let's make it, a Beijing-style "cream fried cake".
fried cake with cream
By JimmieFeeney
Recipe Recommendations
- sweetening
- fried
- three-quarters of an hour
- ordinary
Steps for fried cake with cream
1
Main raw materials.
2
Pour 450ml of water into a larger basin and bring to a boil.
3
.....
4
After the water boils, pour the dry flour into boiling water at one time.
5
Stir quickly with a wooden spoon or rolling pin.
6
After stirring well, turn off the heat, add butter cubes or cream cubes, and stir well.
7
Stir until the oil and dough blend well.
8
When the temperature drops to 50-60 degrees, put an egg in and change to a wooden spoon to stir quickly.
9
Stir until the egg mixture and dough are fully blended.
10
After stirring well, add the second egg, add 1 gram of vanilla extract, and continue to stir.
11
Stir until evenly mixed until the egg surface is fully blended.
12
Heat the frying spoon and inject cool oil, apply a little cooking oil with your hands, squeeze the stirred batter into the pan like squeezing meatballs, the size should be uniform, and then turn on medium heat to gradually heat the oil. The oil temperature should not exceed 60% heat. The main point is: Put the oil in the pan and fry it over slow heat.
13
Fry the cream fried cake and float out of the oil surface. At this time, use wooden chopsticks to continuously roll the fried cake to make the color evenly colored. Fry it until it expands slightly and bursts before it can be taken out of the pan.
14
Sprinkle with white sugar while hot and serve.fried cake with cream Make Tips
1. When making the scalded dough, control the ratio of flour to water well; pour the flour into the water all at once and stir quickly to mix evenly. 2. You can use butter blocks, cream blocks, or light cream. If using butter, follow a ratio of 0.8% butter to flour. Although all three types of fat can be used, I feel butter is more fragrant. 3. Do not add the eggs all at once; add them one by one. Stir thoroughly each time to fully integrate the egg and batter before adding the next egg. It is best to add the eggs when the temperature is between 50-60 degrees. 4. You can use vanilla powder or vanilla extract; if you don't have any, you can omit it, but the aroma will be slightly less. 5. When frying, put the batter into cool oil and gradually raise the temperature; the oil temperature should not exceed 60% heat (moderately hot), which can be achieved by frying over medium to low heat. When the fried cakes float to the surface of the oil, use the tip of chopsticks to roll them back and forth so they heat evenly and color uniformly. 6. There is another method for making cream fried cakes, which involves shaping the batter evenly, flattening it, and then deep-frying it. I believe that if the batter is too soft, the flattening step cannot be performed; only slightly stiffer dough works. However, stiff dough does not taste good. The method of squeezing into balls tastes better; with slightly softer batter, the fried result is crispy on the outside and soft on the inside, making it very delicious to eat.