Crispy Fried Oil Cake
1.
Instead of boiling noodles in boiling water, the correct method is: add clean water to the pot, add 20 grams of sugar to a boil, change to medium heat, pour in the flour, and mix quickly until no dry flour is visible. Take it out and put it on the cutting board to cool.
2.
Let the hot noodles cool and sprinkle with a handful of dry flour. I didn't specify it. You can grab as much as you can. Then add 60 grams of cooking oil, which is the key to crispy skin. Knead until no dry powder is visible, and the hot dough is smooth.
3.
You don’t need the noodles, just roll them into strips and cut them into even-sized doses. Each dose is about 35 grams. This size of oil cake is just right. Each agent is grouped into a ball, covered with plastic wrap and set aside.
4.
Let's make a sugar filling. 50 grams of cooked peanut kernels and 10 grams of cooked black sesame seeds are beaten into froth with a wall breaker. Add 80 grams of sugar and 10 grams of dry flour and mix well.
5.
Make the hot noodle agent into a nest-like shape, put a spoonful of sugar filling, wrap it, and press it into a round cake. There is an important point here, in order to be round, you must press the edge. Use two palms to thin the entire side circle.
6.
Start the pan and heat the oil, the oil temperature is 60% hot, put in the raw embryo, and fry slowly (this is the key point, it must be a low fire). The sugar cakes that are slowly fried out of low heat will bubbling and will not break the skin. Each is hollow and crispy and does not stick to teeth.
