#trust of Beauty# Country Fried Oil Cake

Name: #trust of Beauty# Country Fried Oil Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 3g yeast; 3g salt; 1g Sugar; 1 tablespoon Pepper leaf; 1 tablespoon Cooked Sesame; 330g warm water

by Line line 3896

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

At the age of 8 or 9 years old, after the implementation of the distribution of production to households in rural areas, each family has its own land and life has greatly improved. The main manifestation is that there is more oil! Because I grow cotton in my hometown, every household has a lot of cottonseed oil, which is squeezed by the oil mills in each village. The oil is dark in color, but it tastes very fragrant.
At this time, there are newborns in the village. Neighbors will send 3, 5, and 7 eggs according to the distance between them, or put a pair of dimes on the child. The money is folded into quarters and tied into a necklace with a red string. Wear it around your neck when you see a newborn. When the child is over the full moon, the host’s family will invite someone to help, and in their yard, they will put a frying pan fried oil cake (the native dialect of fried oil cake is called "boiled steamed bun").
Prove the noodles one night in advance, put salt and pepper leaves in the noodles, and put some fried sesame seeds in the noodles. Roll the dough into a size more than one foot in diameter, and finally use a striped rolling pin to cross-roll it into a small diamond grid pattern, poke a hole in the middle with chopsticks, and fry the golden color. The host will personally take a large basket full of fried oil cakes, and each family will send three or five oil cakes one by one with the gift as a thank you. Every time I eat oil pancakes, my sister and I are happy. "

Ingredients

500g High-gluten Flour
3g Yeast
3g Salt
1g Sugar
1 tablespoon Pepper Leaf
1 tablespoon Cooked Sesame
330g Warm Water

#trust of Beauty# Country Fried Oil Cake

1. 500 grams of Wudeli high-gluten flour, 3 grams of salt, 330 grams of water for kneading, and 3 grams of yeast are dissolved in warm water. Note: Water cannot be poured in at a time, and at least about 30 grams of water should be reserved! First mix into a slightly soft dough, then dip your hands in water, and slowly pour the water (chuai) into the dough. This will make the noodles more gluten and tension. If you suspect that the oil cake is too gluten, you can add some oil or eggs when making the noodles to change the molecular structure of the noodles and make the oil cake tissue softer and easier to bite.

#trust of Beauty# Country Fried Oil Cake recipe

2. When the dough is close to kneading, add a spoonful of crushed pepper leaves and a spoonful of fried cooked sesame seeds. If there is no Chinese pepper leaves, a little allspice powder can be used instead, but the effect will be much worse. Some people use bitter bean leaves, but I don’t feel the scent of pepper leaves.

3. The dough has doubled in size, and a uniform honeycomb shape appears when you tap it with your hands. Sprinkle a little flour on the chopping board, and also dip your hands with flour (because the dough has high moisture content, it will stick to your hands). Remove the dough from the fermentation basin. Just rub it lightly into a strip, don't rub it! Don't rub it!

4. Put more oil in the pan (I put about 800ml in the pointed-bottom wok) and start heating the oil. Cut the long strips into uniform doses. I divided this portion into fifteen. Sprinkle some flour on the chopping board and the agent. Don't use too much flour, just don't stick to your hands. Press lightly to flatten it and make it round.

5. Use a rolling pin to gently roll it into a round piece. Make sure to poke a hole in the middle. Don't get too much flour (there is too much flour, there will be a lot of flour in the oil pan after frying the pancakes).

6. Or it can be cut three times.

7. The oil is heated to 180 degrees, the oil is hot but does not smoke. You can try the next pancake without a thermometer. If the temperature is right, the oil cake will expand soon after it goes down. If the oil temperature is low, the oil cake will not expand. If the oil temperature is too high, the oil cake will quickly turn black instead of golden yellow. When the oil cake expands and floats, turn it over quickly, and turn it over again when the second side turns yellow. , Let the color of the first side turn into a gratifying golden yellow, don't blow it into golden yellow just once.

8. When frying, the oil temperature should be maintained as much as possible, not too high or too low. I usually put two to three oil cakes at intervals, wait for the first one to expand and float, put in the second oil cake, and then turn over the first oil cake. The fifteen oil cakes will soon be fried.

Tips:
Depending on the water content of the flour, the water consumption is also slightly different. I use a high-gluten flour from Wudeli.
The oil temperature must be high, not lower than 180 degrees. If the oil temperature is low, the texture of the fried oil cake will be very hard and not stale.