How to fry oil cake so that it is bulging and crispy without breaking the skin? Explain each step in detail, and have enough experience

Today I will share with you how to fry golden and crispy oil cakes at home
Explain in detail the practice of each step and every detail, and the slag of the finished oil cake will not leak sugar. Let's take a look!
【Ingredients】First prepare 500 grams of all-purpose flour, 80 grams of sugar, and 1000 grams of water

1. Pour 1000 grams of water into the pot and add sugar. Bring to a boil over high heat, and when the water is boiling, turn the heat to low and pour the flour into the pot. Stir the flour with a rolling pin, stirring in one direction, so that the dough is all blanched, and the dough in the pan is stirred until smooth. Fried oil cake, if the noodles are not hot, the fried oil cake will not be delicious, stir until there is no dry flour in the batter, you can turn off the heat. Continue to stir with a rolling pin in the pot, and the scalded noodles look yellow and crystal clear, indicating that the noodles are scalded.

2. Next, pour some oil on the board, wipe it evenly to prevent sticking, put the scalded noodles on the board, and smear some cooking oil on your hands to prevent sticking. Due to the long time of stirring, the dough is not particularly hot, and the dough is kneaded evenly repeatedly. After kneading into a dough, press a nest in the middle, add 20 grams of flour, 20~30 grams of cooking oil, stir evenly, and make a puff pastry.

3. Then fully receive the puff pastry into the dough and knead it repeatedly, during which it is sticky to the hands and the board, and smear some cooking oil. After kneading into a smooth dough, place it in a basin, cover and let rise for an hour.

4. In the next time, prepare some white sesame seeds, change the heat to low after the pot is hot, pour in the white sesame seeds and stir-fry until the white sesame surface is slightly yellowed, then turn off the heat, and then pour the white sesame seeds into the bowl and let it cool for later use.

5. Then pour about 50 grams of flour into the pot, turn on low heat to fry the flour, when the flour is fried, you can smell a wheat fragrance, some slightly yellow, you can turn off the heat, if you put it in the pot, continue to stir and mix. Pour the white sesame seeds into the bag and flatten the white sesame seeds with a rolling pin.

6. Then prepare a bowl and add 2 tablespoons of white sugar, 3 tablespoons of brown sugar, you can add a little more sugar to friends who like to eat sweet, add 2 tablespoons of fried flour, 3 tablespoons of cooked sesame seeds, stir evenly and set aside.

7. Take out the dough after an hour, continue to knead the dough for a while, and knead the dough evenly and smoothly. The longer this dough rests, the better the fried oil cake will be bulging. During this period, if you stick to the board, remember to rub it with oil, knead it into long strips, and divide it into three equal parts. Then knead the dough into long strips. Smear some cooking oil on the knife, cut it into pieces of the same size, and then round the small pieces by hand.

8. Press a small dose with your thumb, and then put in the sugar filling and put a small piece of noodles on it, so that the advantage of the package is that it is not easy to flow sugar
Slowly tighten the muzzle with your left hand and take out the excess dough.

Then rub it round and press it flat, so that the sugar filling in the wrapped oil cake will not seep out, and the filling will not be exposed when fried in the oil pan, which will be safer.

Once the oil cake is all wrapped, you can start preparing the fried cake.

9. Pour cooking oil into the pot, turn to medium heat when the oil temperature is 4 hot. Fry them one by one along the edge of the pan in the pan, gently pushing them with chopsticks to prevent the bottom from sticking to the pan. Slowly the oil cake will float up, turn the oil cake with chopsticks and fry it, so that both sides of the oil cake are heated evenly, and slowly the oil cake will bulge one by one.

During the frying process, it is necessary to turn the surface frequently, so that the color of the upper and lower sides is consistent. This will increase the temperature of the oil to fry it, let it color, and finally fry it to the extent that it is golden brown on both sides, like this.

You can take out the oil control, put the fried oil cake into the leaky basket, and after all the fried are done, each of the oil cakes is round and bulging, and you are not afraid that it will collapse after a long time. Put the fried fried pancake on a plate, and the golden and crispy fried pancake is ready

In this way, the fried oil cake is bulging and crispy without breaking the skin, and it will not leak sugar, and it will not collapse even if it is cold. The color is golden and attractive, crispy on the outside and soft on the inside, the taste is crispy and sweet, especially delicious, and the method is also very simple. If you like it, you can collect it and try it at home

Tips:
1. One pound of all-purpose flour, 80 grams of sugar, 2 pounds of water, boil the hot noodles.
2. It is more difficult to stir the dough, so be patient. Only when the noodles are completely blanched is the key first step to the success of the oil cake.
3. The puff pastry can be appropriately more, so that the fried oil cake will be more crispy
4. After putting in the sugar filling, put a small piece of noodles on it, so that the advantage of the package is that it is not easy to flow sugar and prevent explosion
5. The sugar cake is a little soft when it first comes out of the pot, and it will become very crispy after cooling for a while