The puffing bubble cakes are all hollow. The color is golden and attractive, and you will love it too.

Today I would like to share with you the method of bubble cake, the method is very simple, as long as it takes a little time to complete, you may wish to give it a try. Although there are different opinions about fried food, it is eaten once in a while, and it is not eaten every day, and it is made at home, whether it is the ingredients or cooking methods, it is much healthier than the outside, and the hygiene can be absolutely assured.

Bubble cake

300 grams of plain flour, 1 egg, 120-130 grams of water, 3 grams of yeast, 3 grams of salt, 1 gram of baking soda or aluminum-free baking powder.

Here's how:

3 grams of yeast melt with water, beat in 1 egg, add salt, stir well, pour in flour, add 1 gram of baking soda or aluminum-free baking powder (can also be left unadded), stir into a flocculent, knead into a smooth and slightly soft dough, smear a layer of oil on the surface, and put it in a warm place to ferment.

Note: The amount of water used depends on the size of the egg, water + egg = 180 grams.

The temperature has an impact on the hardness of the dough, the weather is hot, the temperature is high, this ratio and the dough is slightly softer, if it is winter, the ratio is moderate soft and hard, if you want to be softer, you need to add another 10-20 grams of water.

Ferment to 2 times the size.

Take out the dough and knead it a few times and roll it out into a sheet with a thickness of about 3-4 mm.

Relax for a few minutes and press out the rounds with the cap.

Be sure to relax for a few minutes, otherwise the pressed pancakes will retract.

Cover the pressed cake with plastic wrap and let it rise for 10 minutes.

Put oil in the pot and heat it over medium-low heat, put in the cake blank, and quickly turn it over when it floats, so that it is heated evenly, and the cake will slowly bulge.

Control the temperature of the oil: put the chopsticks around to bubble or put in a small cake to float quickly.

Fry until golden brown on both sides.

Remove from the pan and control the oil.

Take a look: all of them are puffing up.

Tear open inside is hollow.

The skin is crispy when eaten hot, the texture is chewy when eaten cold, and the color is golden and attractive, I believe you will definitely have an appetite.