Add a little warm water to the flour, and the rice bowl is buttoned, all of which are fluffy and bulging, which is simpler and more delicious than fritters

Vegetarian dishes

2024-06-27 16:46

The morning sun shines through the window on the dining table, and a bowl of golden and crispy pancakes exudes an enticing aroma that makes you want to feast on it. Today, let me teach you how to easily fry oil cakes that are simpler and more delicious than fritters!

Prepare the ingredients:

Plain flour, yeast powder, warm water, cooking oil

Here's how:

1. Today I will share with you a method of oil cakes, which is simpler and more successful than fritters, but the taste is better than fritters. First of all, we can prepare 300 grams of flour one night in advance, add three grams of yeast, 180 ml of warm water, we must first dissolve the yeast, so that the dough is easy to start, stir into the dough, we add about ten ml of oil, knead the dough until smooth, you can see that the dough is very soft, we spread a layer of flour at the bottom of the basin, so as to prevent the pot from sticking after fermentation, cover with plastic wrap and let it ferment overnight.

2. After getting up in the morning, dip the noodles in some dry flour and put them on the cutting board, and directly arrange them into a round dough.

3. Then we roll it into an oval or rectangular large dough cake, after rolling, you can relax for 5 minutes to 10 minutes, find a small bowl or cup to buckle out a round small dough cake.

4. Stack two more dough cakes together, and then use chopsticks to press out a cross flower on the dough cake, which is equivalent to dividing it into quarters, but be careful not to break it.

5. The oil temperature in the pot is fifty percent hot into the green billet, fifty percent of the hot oil temperature is the oil bubbles are completely absent, this oil temperature is the easiest to start when frying, fried until floating, we turn over, turn a little lighter, to prevent scattering, low heat slow fry for 4 to 5 minutes, turn over repeatedly, fry until the skin is golden and can be out of the pot.

6. You can see that when we press out the crucifixion, when we are frying, this cake is particularly easy to bulge, this is because we divide it into four small spaces, and after the small space is preheated, the gas expands rapidly, so that the fried oil cake will be more fluffy, and the skin is crispy, if you don't always do well in the fritters, try this oil cake once, it is easier to succeed than the fritters.

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