One pound of flour, four kinds of dough, twenty oily aromas, crispy and soft skin, cold eating not hard, crispy and crispy

Today I would like to share with you a Muslim oil incense method, the appearance of Muslim oil incense looks similar to home-cooked fried oil cakes, but due to different recipes, the taste of the production is naturally different.

Muslim oil incense

Dough: 125 grams of plain flour, 4 grams of yeast, 80 grams of water, 5 grams of sugar.

Blanched dough: 125 grams of plain flour, 85 grams of hot water at 70 degrees, 6 grams of salt.

Puff pastry: 100 grams of plain flour, 50 grams of hot oil at 70 degrees.

Egg dough: 150 grams of plain flour, 2 eggs.

Here's how:

Dough: Mix the ingredients of the dough together, knead it into a smooth dough, cover it with a lid and let it rise in a warm place.

Note: 4 grams of yeast is not too much for the total weight of 500 grams of flour in the four types of dough, it is summer, the temperature is relatively high with 4 grams, if it is a cold winter, the amount of yeast should be adjusted to 5-6 grams.

Hot dough: Put 125 grams of plain flour in a basin, add 85 grams of hot water at about 70 degrees, stir it into a snowflake shape with chopsticks, then knead it into a dough, cool and set aside.

Note: If you feel that the temperature of hot water at 70 degrees is not easy to master, share the easiest way to use two-thirds of freshly boiled water and one-third of cold water.

Puff pastry: Put 100 grams of plain flour in a basin, pour in cooking oil heated to about 70 degrees, add 6 grams of edible salt while hot, stir a few times with chopsticks, and then mix evenly with a spatula for later use.

Note: This temperature is about the same as the usual oil temperature for stir-frying, that is, you can add ginger, onion and garlic to fry it immediately. If you have it、If you like, you can also put in fragrant bean powder。

Egg dough: Beat two eggs in a large bowl, add about 150 grams of plain flour, and form into a dough. It doesn't matter if it's smooth or not, let it stand for 10 minutes, and then knead it a few times, and it will be easy to knead smooth.

When the blanched dough, puff pastry dough, and egg dough are ready, the volume of the dough has increased to about 2-2.5 times, and the dough has formed a fine honeycomb tissue inside and has finished fermenting.

The fusion of the four types of dough: put the above four types of dough into a large basin, knead them thoroughly, and finally knead them into a smooth and delicate dough like a freshly peeled egg white. The dough in the picture above is not completely kneaded, and when I am tired, take a break and take a photo by the way, I will continue to work hard......

Share tips: Don't put the four kinds of dough directly in one piece when you put it into the basin, cut each kind of dough into small pieces on the board in advance, and put it in chaos, the smaller the cut, the more messy it is, and the faster it is kneaded.

The kneaded dough rests for about 10 minutes, kneaded into long strips of uniform thickness, and cut into small dough agents, the size is arbitrary, and it is good to be even. I made a total of 20 of them

Note: The dough should wake up in place, and it is easy to rub it open and not retract when kneading, which is called sharpening the knife and not cutting wood.

The cut side of the dough is facing up, flattened, and rolled into a round cake shape, with a thickness of about 5 mm, and it will grow thicker when it is fermented for the second time. Make a cut in the middle. Place on a curtain, leave enough space in the middle, and let it ferment for 20-30 minutes.

If you make a bigger one, you can also make two cuts.

When the cake blank is almost ready, put oil in the wok, burn it over medium heat until it is six or seven hot, gently pick up the cake blank, slowly slide it into the oil pan along the edge of the pot, wait for it to float, quickly turn over, and heat both sides evenly.

The simple way to judge the oil temperature is six or seven hot: first, a small piece of dough with leftovers can float quickly when put into the pot, indicating that the oil temperature is OK; The second is to put chopsticks into the oil pot, and there will be dense small bubbles around it immediately, indicating that the oil temperature is about six or seven hot.

Fry one side until golden brown, while the cake puffs up, turn over and fry the other side...... Slow fry the whole thing over medium heat

When both sides are golden brown, drain the oil in time and fry all the oil cake blanks in turn...... At this point, the golden, crispy and soft oil fragrance is completed.