Fragrant Soft Oil Cake
1.
Prepare a basin, add flour, yeast, baking soda salt, sugar, and mix well.
2.
Slowly add warm water or warm milk, my home is authentic, personal preference. At the same time, use chopsticks to stir it into a flocculent shape. The dough must be soft and not sticky. If it is hard, it will taste bad.
3.
Wake up the dough for a while, knead it smoothly, put it in a warm place to ferment to double its size, and poke it out into a honeycomb shape.
4.
Rub it smoothly with a little oil and wake up for 10 minutes.
5.
Divide the mixed dough into several small doses, add a little flour on the panel, and roll it round with a rolling pin. The dough is soft and easy to operate by hand. Make two cuts on the dough. The big one can be divided into three.
6.
Heat the oil (not too hot to make it easy to paste, you can throw a small piece for the interview first, and quickly puff up), and the dough is soft, and it can be stretched properly. Quickly tap the surface with chopsticks to make it easier to puff and swell Big, don’t fry too much at a time (frying one at a time is better, and you don’t need to put too much oil).
7.
The oil temperature is well controlled, and the fire can be adjusted slightly lower when the heat is big. You only need to fry the oil cake once in reverse! Look at the flipped...
8.
The fresh, fragrant, soft and crispy pancakes are out of the oven. Is your appetite great? Eat it while it’s hot and delicious. The leftover oil cake stew is also quite good.
Tips:
1. The noodles should be soft as earlobes;
2. The oil temperature should not be too hot, it is best to turn it once when frying. The softer the noodles, the better, and the oil temperature should not be too hot. If you want to eat it the next day, spread the noodles, add a little oil and knead them smoothly, wrap them in plastic wrap and put them in the refrigerator.
