Double oil cake & cornmeal fritters, have you ever seen it? Multiplier; Make only two mouthfuls at a time
Double-layer oil cake, twice the result with half the effort. The leftovers are kneaded into long strips, cut into sections and stacked to make fritters, and you can eat two textures once you make them.
Double-layer oil cake & cornmeal fritters
350 grams of plain flour, 50 grams of corn flour (fine), 4 grams of salt, 3 grams of yeast, 1 egg, 190-200 grams of milk, 10 grams of water, 15 grams of oil.
Dissolve 3 grams of yeast with 10 grams of water, beat 1 egg (ice), pour in 200 grams of pure milk (ice), 4 grams of salt, add plain flour and corn flour and stir into a flocculent, add 15 grams of corn oil and form a soft dough.
Note: 1. In the current "sauna" weather, it is best to use refrigerated eggs and milk, otherwise the noodles will start to ferment before they are kneaded, and it is difficult to knead them smooth. You don't need too much yeast, you can use 1 gram less than in winter, and it still ferments quite quickly. 2. Refrigerated ice milk melts yeast too slowly, so melt with 10 grams of water. 3. Add 15 grams of corn oil (or other odorless oil) to not only make the kneaded dough not stick to your hands, but also make the fried fritters crispy on the skin. 4. Add a little corn flour, and the finished product will be more fragrant and crispy.
I ferment this refrigerated for about 4 hours, and you can also ferment at room temperature, which will be faster.
There is no need to knead and exhaust like steamed buns, just tidy up into a ball, the dough is very soft, for ease of operation, divide into two parts, sprinkle a little dry flour to prevent sticking and roll out the rectangular dough sheet.
Use a bowl to press out a round cake shape and choose the right size bowl according to your preference. The other piece of dough is done in the same way, and the remaining leftovers are kneaded together and kneaded into long strips.
Two stacked on top of each other
Cross press it with chopsticks, pay attention to the moderate force, do not press off, the same principle as making fritters, to prevent them from falling apart during the frying process.
Put oil in the pot and heat it, put it into the cake blank, float it and turn it over immediately, fry it over medium heat, turn it several times, heat it evenly on both sides, and the cake will soon bulge.
Fry until golden brown on both sides, then control the oil and remove it on a plate. Double-layered, fresh, right?
Roll out the leftovers that have been kneaded together into long strips, cut them into even pieces, stack them together every two, and press them in the middle.
Put it into the oil pan, float it and turn it over immediately, and turn it several times to make the fritters evenly heated on both sides, and quickly bulge up to form a hollow and beautiful hole.
Fry until golden brown on both sides, remove the oil and serve on a plate. The skin is crispy and the inside is fluffy and soft. One word is good, two words are delicious, and three words are too delicious......
Whether it is oil cake or fritters, corn flour is added, the color is more golden, and it looks more beautiful; With the addition of eggs, milk and noodles, the taste is upgraded to a new level.