The oil cake is fried in 30 minutes, crispy on the outside and soft on the inside, not awake, not dough, and you can open a store after learning it

What I want to share with you today is an oil cake that can be fried directly without waking and rising, and it can be cooked in 30 minutes, and you can eat this golden color, crispy on the outside and soft on the inside.

 1. Prepare the ingredients

1. Ingredients: 1000 grams of all-purpose flour;

2. Excipients: 6 grams of salt, 12 grams of Angel leavening agent, 5 grams of aluminum-free baking powder, 10 grams of edible oil, 600 grams of water.

Second, start production

1. [Noodles]

• Put the flour, salt, leavening agent, and baking powder into a container, stir well, slowly pour in water, stir into a flocculent shape by hand, pour in cooking oil and knead it into a soft dough, and relax for a while, about 15 minutes.

• Key points of production: the cake should be soft, the water content should be high, and the normal ratio of flour and water is generally 10:6. Although we don't need to wake up after making the dough, we must let the dough relax for a while and rise to gluten.

2. [Made into cakes]

• Take the loose dough out of the container, sprinkle flour on the cutting board, put the dough on it, tidy it up slightly, knead it into long strips, divide it into dough pieces of the same size, and then relax slightly for 3 minutes.

• Key takeaway: Remember not to knead the dough when it has risen, tidy it up a little, and divide it into a dough of the same size. If the dough is kneaded vigorously, the gluten will form again and the texture of the pancake will become hard.

• Loose dough can be rolled into a round cake shape.

• Key takeaway: This step is relaxed so that the cake can be rolled out at the time of rolling. Many people can't roll out the cake because the dough is not relaxed, so they roll it directly.

3. [Control the oil temperature and fry the oil cake]

• Pour wide oil into the pot, burn to about 60% on high heat, that is, about 180 degrees, then turn to medium heat, put down the oil cake, bulge on one side, turn over quickly, and wait for both sides to fry golden brown to control the oil.

• The key points of production: Be sure to control the oil temperature, the oil temperature is too low, the oil cake is fried for a long time, too much water is lost, the taste is hard and too much fat is invaded into the dough, and it tastes greasy. The oil temperature is too high, the outside is burnt, and the inside is not cooked. So be sure to control the oil temperature.

In this way, our delicious oil cake is crispy on the surface and soft on the inside, because of the fluffing agent and aluminum-free baking powder, so there is no need to make dough, and it is very convenient and quick to make. And it only takes about 30 minutes to make the oil cake

This recipe is also especially suitable for people who like to eat oil cakes and are busy with work, no need to wake up, and after the soup is cooked in the morning, the oil cakes will be out of the pot.