Ningxia Hui People's Special Oil Cake

Name: Ningxia Hui People's Special Oil Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Plain flour; 3g Cougars; 890g Hot water around 55 degrees; 15g yeast; 28g salt; 220g Vegetable oil; 10g baking soda; 1000g Frying oil

by Xiaoyingzi Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I grew up in Ningxia and liked the special food there. The mutton offal soup there, the lamb and the oil cakes in the hands are so greedy as to think of it. Let's just say that the oil cake is delicious because of the addition of a special spice. Every year during the Chinese New Year, I have to fry a lot to send off to relatives and friends. Sometimes I don’t want to be lazy. I chase after I want it. There is no way anyone can make the pancakes delicious! I used to use the recipe for deep-fried oil cakes. He said in a few words. There is no formula from the hearsay. The ingredients are matched by myself. The deliciousness is the hardness of the jaw. When I want to make it, I think of the maxillofacial. His arms and shoulders hurt. When I returned to Ningxia on the National Day in 2013, I found a small workshop of local Hui people's deep-fried fried cakes. I bought and ate them and chatted with the owner while eating. I mastered some production skills during the conversation. I also found a reason to try the softness of the dough with my hands. Hardness, hey, I know it in my heart. The original production method needs to be improved. This time, based on the original production, the comprehensive shop owner’s description has been strictly prepared by me. Now the fried pancakes are soft and crispy, very delicious! Those who are interested in this recipe can try to make it. It is delicious even if it is made according to this method without the coumarone.
Haha, Shangzi!

Ingredients

Ningxia Hui People's Special Oil Cake

1. A. Dough: 1500 grams of plain flour, 890 grams of water at around 55 degrees Celsius, 890 grams of yeast, 15 grams of salt, 28 grams.

Ningxia Hui People's Special Oil Cake recipe

2. Knead into Sanguang dough

3. Fermented to double size

4. B. Shortbread dough: 460 grams of plain flour, 220 grams of vegetable oil, put it in the oil, heat it to a boil, and leave it for 2 minutes to cool

5. Pour the flour in

6. Mix and mix well into shortbread noodles

7. Mix the pastry with the yeast

8. To wake up and rub several times

9. Seasoning C: 10 grams of baking soda, 3 grams of cougars

10. Put on the C ingredient and knead the dough with full force

11. Cover the kneaded dough for about 20 minutes

12. Divide the awake dough into appropriate size agents

13. Knead like a steamed bun, cover with plastic wrap and wake up for about 2 minutes

14. Wake up and roll it into a small round cake with a thickness of about 6-7mm

15. And make two strokes in the middle

16. Pour the oil in the oil pan and heat it to 6-7 percent hot, change the low heat and put the rolled noodles in the oil pan to fry and float, then turn it over

17. Fry until 2 sides are golden and remove the oil control

Tips:
Xiaoyingzi's words:
1. Salt and yeast should be dissolved in water in advance, salt can be directly rinsed, and yeast needs warm water.
For the temperature of the water, I first boil the water to the boil, use 800 grams of water to rinse off the salt, and then wait for the temperature to cool down. Try it by hand, and when it feels hot, the maxillofacial area is still hot. Put 90 grams of water to warm and then add yeast to melt it
2. The pastry noodles can be made in advance when the noodles are soaked
3. The frying oil is heated to 10% hot and then cooled to 6-7% hot, the purpose is to remove the raw flavor of soybean oil
4. Knead about 6 pieces of dough at a time while frying, so that the dough will not become too thick and have a certain degree of firmness.
5. Deep-fried things with soybeans look good in color, golden and golden. Of course, peanut oil is also good.