Natural Yeast Frying Pancake

Name: Natural Yeast Frying Pancake
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 300g Flour; 2g salt; 75g natural yeast; 170g water; 3g baking soda; Some Salad oil

by ousgoo

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

1

When I was young, I would often find a breakfast stall on the way to school, sit down, order a bowl of hot soy milk, order a deep-fried oil cake, accompanied by a plate of pickles, it was delicious, and occasionally order one. Root fried dough sticks, tear the fried dough sticks into several sections by hand, then put them in soy milk, soak and eat, the taste is also delicious. Drinking soy milk and eating oil cakes have become beautiful fragments of breakfast memories in my childhood. I have made deep-fried dough sticks with natural yeast before, and today I will continue to bring you deep-fried dough sticks made with natural yeast. In fact, the method is similar and the operation is very simple. On weekend mornings, the fragrant deep-fried dough sticks are paired with the fragrant five-grain soy milk made by the soymilk machine. A nutritious and fragrant breakfast is complete. You can also eat breakfast alone with relish.

Ingredients

300g Flour
2g Salt
75g Natural Yeast
170g Water
3g Baking Soda
Some Salad Oil

Natural Yeast Frying Pancake

1. Mix flour, natural yeast, salt and water evenly and knead into a smooth dough, cover it with plastic wrap for 1 fermentation, knead it into the alkaline noodles when it is 1.5 times larger and continue to ferment

2. Take the fermented dough out of the basin and divide it into several portions. I made a few small pancakes and two large pancakes.

3. Place the dough on a greased chopping board and roll it out with a rolling pin. If you like crispy oil cake, you can roll it to 1mm thick, if you like meaty oil cake, you can roll it to 2mm. Use a knife to cut the middle of the dough into two layers.

4. Pour an appropriate amount of cooking oil into the pot. I use corn oil. I hope that the relatively light-tasting corn oil will not obscure the alkaline noodle aroma of the oil cake itself.