Oil cake
By VicentaLakin
And our cakes from the west of the mountains are made of sweets such as date mud and soybean sand, made of fried foods, and a special snack from the west of the mountains. There are many different types of rice cakes, which are made in different ways, such as cloud cakes, date cakes, baked cakes; rice cakes, food cakes, which are known for their different raw materials; and cakes and cakes, which are often married or married on the occasion of an annual holiday or for the sake of a “high” tune. Over the years, oil cakes have been accompanied by old welcome and celebration as traditional foods popular in Shanxi. I learned to make cakes from my parents. It's normal, but I can taste it. Characteristics of the cuisine cakes: external charred, colored yellow, scented noses, soft and lush, sweet fragrances
Recipe Recommendations
- millet flour appropriate amount
- red bean paste appropriate amount
- sweetening
- fried
- an hour
- simple
Steps for Oil cake
1
It's for cooking
2
The yellow-meal surfaces will be filled with adequate water
3
It's like you've got the creeps, you've got the hands, you've got the loose and the loose
4
Wet cages in the cages, squeezing the yellow flour into the cages
5
It's evaporated on an electromagnetic stove for about 30 minutes
6
The fertilized yellow noodles pour into the pot and pour cold water with their hands
7
Add a proper amount of dry powder and a clean noodle
8
Touching a proper amount of edible oil on the board, putting the noodles on the case and putting them on the table
9
Squeeze a piece of the tablet with a hand and wrap it in the right amount of red bean pie
10
It's like making soup
11
Make all the cakes in turn
12
It's hot in the pan
13
It's going down, it's going up, it's going up
14
It's gonna blow up in gold
15
Spray the sugarOil cake Make Tips
1. Watch the heat; violent splattering in the pot means the heat is too high, making the skin prone to darkening, the sugar hard to dissolve, the inside undercooked, and the taste poor; 2. A calm oil surface with only bubbling means the heat is too low, making the cake skin prone to cracking, causing sugar leakage, and resulting in poor taste as well; 3. The heat is most suitable only when the oil is rolling gently and the cake floats immediately upon entering the pot.