Teach you how to fry oil cakes at home, tell you the detailed recipes, the method is simple, and you don't have to go out to buy them

Today I would like to share with you a snack on the street, the practice of fried oil cake. The fried oil cake has a golden color and a layer of puff pastry on the surface, which is sweet and delicate and super delicious. The fried oil cake is divided into four parts, sugar filling, oil cake noodles, oil cake, and fried oil cake.

1. Make the sugar filling of the oil cake first.

Pour a small cup of flour into the pan and stir-fry the flour over low heat. When you stir-fry, you can smell the aroma of wheat, and turn off the heat after the flour is cooked.

Take an empty bowl and pour brown sugar and white sugar into the bowl in batches. The ratio of brown sugar to white sugar is 1:1, and you can also adjust it appropriately according to your taste. Add some flour that has just been fried into it and stir evenly for later use, the flour here is to make it difficult for the sugar juice in the fried oil cake to flow out.

After stirring well, it is the sugar filling of the oil cake.

2. Come down and make hot noodles for oil cake.

Prepare a basin, pour a cup of flour into the basin, add water to the basin in small quantities, and stir well with chopsticks.

It's okay to keep stirring to this extent.

Prepare a bowl of flour and a bowl of water, then pour the water into the pot and bring to a boil over high heat.

Wait for the water in the pot to boil, turn the heat to low, and then slowly pour the flour you just prepared into the pot while stirring well with a rolling pin. Stir the dough with a rolling pin in the same direction to blanch the flour throughout.

Stir until there is no dry flour in it, and finally stir well, and stir to this extent.

Then pour the blanched dough into the batter basin you just adjusted, and continue to stir well with a rolling pin.

Stir them together so that the surface of the fried oil cake will be crispy.

3. Wrap the oil cake to prepare.

Brush the top of the board with a layer of oil, then put the dough on top of the board, brush the layer of oil on both hands to prevent sticking, and then knead the dough evenly and smoothly while it is hot.

After the dough is kneaded, cut it into 2 equal parts with a knife. Then knead the dough into long strips and cut it into several small pieces of the same size with a knife.

Then knead the small agent with your hands into a hollow in the middle, and then wrap it with sugar filling and knead it. After wrapping tightly, knead the circle with your hands, and then press flat with your hands. The sugar filling inside the oil cake wrapped in this way will not seep out, and the filling will not leak when fried in the oil pan, which will be safer.

The oil cake is wrapped and ready to be fried.

4. Pour more oil into the pot. When the oil temperature in the pan is 4 hot, turn to medium heat, and then put them in the pan one by one to fry.

As the temperature of the oil in the pan slowly rises, the oil cake will float. Turn the cake over with chopsticks and continue frying, so that the top and bottom sides of the cake can be evenly heated.

Each oil cake can be puffed up, and it should be turned frequently during the frying process, so that the color of the upper and lower sides is the same.

Finally, when it is fried until both sides are golden brown, the oil is controlled and fished out.

Putting the fried oil cake up neatly in this way can prevent it from collapsing. And every oil cake is swollen, beautiful and delicious. The fried oil cake in this way will not collapse even if it is cold.

The oil cake is also swollen when it is cold, I will break it for everyone to see, and look at the picture below after breaking it. The crust is crispy and delicious.