Bubble Oil Cake

Bubble Oil Cake

by tgcyy

5.0 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

Every Chinese New Year, every household in Shanxi will pack oil cakes to eat. The best thing is that the surface of the oil cake just out of the pan is covered with small bubbles. Take a bite. The bubbles on the surface of the oil cake are broken in the mouth. The soft and waxy yellow rice noodles are wrapped in sweet red bean paste. It is super satisfying to eat. ! Because the oil cake is fast, the noodles will harden when it is cold, so the whole family will go to the battle every time the oil cake is wrapped. The aunts and the girls are sitting around the stove and talking and laughing, and they are amused and laughed while working. . The wrapped oil cake is placed in a small urn, covered with a thick cloth, and placed outside in the ice and snow. It will not dry out and deteriorate. You can eat it until the Lantern Festival! "

Ingredients

Bubble Oil Cake

1. Yellow rice noodles and red bean paste.

Bubble Oil Cake recipe

2. Add warm water to the yellow rice noodles and mix into small pieces.

Bubble Oil Cake recipe

3. Knead into a pie.

Bubble Oil Cake recipe

4. Put it in the steamer, boil the water and steam for 20 minutes.

Bubble Oil Cake recipe

5. The steamed yellow rice noodles are very sticky. Dip it in the oil and knead it evenly.

Bubble Oil Cake recipe

6. While the yellow rice noodles are warm, wrap the red bean paste and press into a cake. The wrapped oil cake must be covered with plastic wrap in time to prevent it from drying, because the oil cake will crack after air drying.

Bubble Oil Cake recipe

7. Medium heat, deep-fried oil cake.

Bubble Oil Cake recipe

8. There will be many small bubbles on the surface of the fried oil cake.

Bubble Oil Cake recipe

9. Bubble oil cake.

Bubble Oil Cake recipe

Tips:

1 Be sure to wrap the red bean paste while the yellow rice noodles are hot. If the noodles are cold, steam it for a few minutes and it will become soft.
2 The wrapped oil cake must be covered with plastic wrap in time to prevent air-drying, because the air-dried oil cake will crack.

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