The home-cooked practice of fried oil cake is to master the three points, not to break the skin and not to reveal the filling, crispy on the outside and soft on the inside, really fragrant

What I shared today is "The home-cooked practice of fried oil cake, master the three points, do not break the skin and do not expose the filling, the outside is crispy and the inside is soft, and it is really fragrant"

[Deep-fried oil cake]

Ingredients: 300 grams of plain flour, 300 grams of boiling water, 20 grams of sugar, 20 grams of oil, 60 grams of sugar, 40 grams of flour, 10 grams of sesame seeds

[The steps are as follows]:

1. First prepare the white sugar filling, 60 grams of sugar, 40 grams of flour, and ten grams of sesame seeds, the sesame seeds are cooked, put them in the pot and fry them over low heat, mix them evenly, and the sugar trap will be made, and put aside for later use

2. To make the dough again, mix the flour and sugar evenly, add some white sugar to it, so that the dough can have a bottom taste, and it is easier to color when frying, pour boiling water, and stir it evenly with chopsticks while pouring

3. Naturally cool it to lukewarm, add oil, and knead it into a ball, this ratio is easier for novices to succeed, if it is a skilled operation, add 100 grams of boiling water

4. Divide the dough into about 40g portions, knead them one by one, and remember to cover with plastic wrap to prevent the surface of the dough from drying and hardening

5. Take a small dough, flatten it, put it full of filling, novice operation, less sugar filling, easier to close when wrapping

6. Close it in the way of wrapping buns, pinch it, and then press it flat with the palm of your hand, all of it is done, put it in the refrigerator and freeze it if you can't finish eating, take it out and fry it when you eat it, and the taste is still the same as that of freshly made

7. Put more oil in the pot, try it with chopsticks, and in the state of small bubbles, you can put the cake embryo into it and fry it, during which you should turn the cake from time to time to let it heat evenly, and the fire should not be big, so that the fried cake is evenly colored, and it will not crack, and you can take out the oil control when it is fried until it is golden

Tips:

(1) If you want to have a softer taste, boil water, add 100 grams, novices still follow this ratio, it is easier to succeed

(2) Add some flour to the sugar filling to prevent the fried sugar from flowing and avoid burns

(3) Blanch the noodles with boiling water to taste better and not hurt the stomach, and fry them over low heat, so that they will not crack and the color will be uniform