Old Beijing Butter Fried Cake

Old Beijing Butter Fried Cake

by Zhaojia smiled

4.6 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

The old Beijing cream fried cake is a small court snack. Although the materials required are very simple, it is quite a test of the skill and patience of the production! The number of ingredients is large, if the number of people eaten is small, please reduce by half as appropriate. Please use medium gluten and below for flour. "

Ingredients

Old Beijing Butter Fried Cake

1. Weigh out the flour, and another bowl to weigh out the butter, water, and sugar

Old Beijing Butter Fried Cake recipe

2. Pour the butter, sugar and water into the pot and heat it until the butter and sugar are completely melted (you can also heat it over water)

Old Beijing Butter Fried Cake recipe

3. When the butter is completely melted and the water is boiling, quickly pour in all the flour, and then use a stick to quickly stir. All the flour is cooked in a short time without white powder.

Old Beijing Butter Fried Cake recipe

4. Place the hot dough on the chopping board to cool. When the temperature is not hot, put in an egg.

Old Beijing Butter Fried Cake recipe

5. Grab the egg and dough evenly, place them on the chopping board and knead them into a fine quicksand. Then add the second few points, and then continue to knead the eggs and dough. Repeat this until all the eggs have been added (If you have an electric whisk at home, you can use the whisk instead of your hands and beat at low speed)

Old Beijing Butter Fried Cake recipe

6. When the dough and egg are completely fused and become very delicate as shown in the picture. (You must not be lazy, how fine the dough and eggs are, it will directly affect the taste of the finished product)

Old Beijing Butter Fried Cake recipe

7. Put a lot of oil in the pot and heat it to 30-40% hot. The egg dough batter is like a ball with your hands. The batter is formed into balls, scooped up with a spoon, and put into the pot.

Old Beijing Butter Fried Cake recipe

8. Always keep the low temperature to make the croquettes, the croquettes will gradually expand and become larger (3-5 times the volume before).

Old Beijing Butter Fried Cake recipe

9. When the ball is fully inflated, blow it with high fire until it is colored (all dark golden). Remove and serve, sprinkle with sugar.

Old Beijing Butter Fried Cake recipe

10. It tastes like puffs, fried well, and the inside is quite fluffy

Old Beijing Butter Fried Cake recipe

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