Yeast Version of Small Oil Cakes

Name: Yeast Version of Small Oil Cakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 3g yeast; 130g water; Some Sugar; Some parsley; Some Cooked Sesame; bowl Flax oil

by Painful life

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Friends may be wondering, who does not use yeast to make pancakes! What people in Ningxia are most familiar with is the Hui people's oily fragrance, scattered seeds, and twists, which are equivalent to famous, right? The reason is that we make oil cakes with old noodles, and the oil is also the sesame oil that we grind! So it tastes pretty good 😊"

Ingredients

250g Flour
3g Yeast
130g Water
Some Sugar
Some Parsley
Some Cooked Sesame
bowl Flax Oil

Yeast Version of Small Oil Cakes

1. Put the flour in the basin

2. Yeast is dissolved in warm water

3. Hecheng dough proofing (use the waking time to make shortbread)

4. Put vanilla, sugar and cooked sesame seeds into flax oil and stir well

5. Stir well, add flour and continue to mix well

6. Just mix it like this 😄

7. Spread the dough and add the shortbread, sprinkle a little bit of baking soda and knead well

8. Knead the dough into a small dough, then knead the dough into a smooth one (pictured)

9. Roll out the kneaded dough, and use a knife to make two water holes on the cake (pictured)

10. When the oil pan is 70% to 80% hot, put the oil cake,

11. After a little bit of color, turn it around,

12. When the reverse pancake is fried until golden brown, then turn it over and fry it until golden brown to remove the oil to control the oil (the first part is fried on the front side, the second part is fried on the back side, and the third part is fried on the front side 😄)