Soft, waxy and sweet
Materials:
250 grams of flour, 450 grams of water and about 50 grams of sugar.
Exercise:
Pour the water into the wok and bring to a boil. Immediately after turning off the fire, pour in the flour and stir with a shovel or rolling pin until there is no dry flour. Take it out, cool it thoroughly and knead it into dough.
Put the sugar into a bowl, add 15g flour and mix well to form a filling.
Knead the dough into long strips, knead it into a preparation the size of quail eggs, knead it into a thick round cake by hand, wrap it with sugar stuffing, and then press it into a round cake about 4CM.
Heat the oil to 70% heat, and fry the fried cake until both sides are slightly yellow.
Tips:
Be sure to wrap your mouth, or you will leak sugar.
Materials:
Glutinous rice noodles, black sesame stuffing, red bean stuffing, oil
Exercise:
1. Mix glutinous rice flour with water, not too soft, the harder the better. Then wake up and wake up for longer. You can make it up the night before.
2. Just flatten a small piece of glutinous rice dough, make it as thin as possible, add stuffing, and then wrap it and flatten it.
3. Put oil in the pan and fry the bread on low heat until both sides are golden and cooked.
Tips:
The supermarket sells bean paste stuffing. You can choose to freeze it hard when you use it, and wrap it when you wrap it.
Shanxi snack-oil cake ~ In the eyes of northerners, Shanxi and Shaanxi belong to the old xi people, who are good at pasta. Old Xi 'er's snacks are all delicious ~ ~ In Shaanxi, the tone of oil-fried cakes drops, while oil-fried cakes are almost soft and sound lovely ~
Materials:
Yellow wheat, brown sugar, bean paste stuffing.
Exercise:
1. Put a small amount of water into the yellow wheat and knead it patiently and quickly into even and moist small particles by hand.
2. Put the steamer on the fire, put away the grates and drawer cloth, cover the lid, sprinkle a thin layer of glutinous rice flour evenly when you see the hot air coming out, then cover the lid and continue to sprinkle it on it until all the noodles are steamed and cooked. (Note: Sprinkle the noodles evenly. )
3. Put the steamed rice noodles into the container while it is hot, and immediately start to knead and smooth.
4. Sprinkle a little oil on the kneaded dough, and then knead it into small balls with uniform size. It must be hot, and it will harden when it is cold. .
The stuffing made by dad in advance is sweet and delicious, much better than the one I bought ~ ~
6. Fry the oil when it is hot. This is not clever at all. The noodles are ready. You can fry it thoroughly before you go out.
Tips:
Friendly reminder, this kind of food is not easy to digest, don't be greedy and eat more Doha ~ ~
Materials:
Ingredients: water 1/2 cups (about 125ml), flour 1/2 cups (about 70g), 2-3 eggs, sugar 1 spoon, butter 1/2 strips (about 50g).
Exercise:
1, put 1/2 cups of water, 1/2 strips of butter and 1 tablespoon of sugar in the pot, bring to a boil, then pour in the flour and stir evenly with chopsticks.
2. Beat the eggs evenly, pour the egg liquid into the hot noodles several times and stir evenly with chopsticks. This process is more practical. Add vanilla essence (remove the smell of eggs, don't put it if there is no vanilla essence), and the batter after stirring is the dough blank of cream fried cake.
3. Stir into a paste.
4. Heat the oil (the oil temperature should not be too high). I used two large stainless steel spoons: first, dig a lump of batter (about the size of egg yolk) with one spoon, and dip the other spoon in oil, gently dip the batter into the oil, fry it in warm oil until it swells and turns golden yellow, then take it out, drain the oil and sprinkle with sugar.
5. Sweet cream fried cake is ready.
Tip: Adjust the dryness and thinness of batter with egg liquid. If the batter is thick, you can put a little oil on your hands, grab a small piece of dough, knead it into balls the size of egg yolk, flatten it, and fry it in oil. This will not blow as big as the thinner dough, but the thinner dough is not easy to handle, so use a spoon. The shape is not very beautiful, but it will be very blowing.
Materials:
Flour, boiled water, sugar, vanilla powder, egg liquid, cream and oil.
Exercise:
1. Take the best flour as raw material, first boil a proper amount of boiling water, then turn to low heat, pour the flour into the pot, stir quickly until the dough turns from gray to white, and when it doesn't stick to your hands, take it out and air it a little, and then make hot noodles.
2. Dissolve sugar with water and vanilla powder with water. Mix an appropriate amount of egg liquid in a bowl, add it to instant noodles several times, and add cream, sugar water and vanilla powder for the last time, and knead well.
3. Pour peanut oil or vegetable oil into the pot, or use butter. However, soybean oil or sesame oil should not be used, because the latter two oils are easy to offset the creamy taste. When the fire is high enough to smoke, switch to a small fire. At this time, divide 500 grams of evenly stirred dough into 40 even balls, press them into round cakes by hand in front of the oil pan, and then oil them one by one. When the cake swells like a ball and is golden yellow, take it out and roll it with sugar to eat.
Tips:
In addition to cream fried cakes, there are yellow wheat fried cakes and glutinous rice fried cakes (with water milled rice, the best quality). Noodles should be mixed with water and then fermented. Noodles should not be too hard, knead a little alkali properly. When making, grab a piece of flour about 50-60 grams, press a hole in the middle with your fingers, wrap it with bean paste, seal it, and fry it with the bag until golden brown. This kind of fried cake is very popular because it is tender inside and out.
There is also a kind of fried cake with instant noodles, which is made by boiling water, pouring flour into it and stirring it evenly. After the noodles are cooked, they are taken out of the pot and divided into large pieces, spread and cooled, and the dough and a proper amount of alkaline noodles are kneaded and pulled into small doses, flattened, wrapped with stuffing made of brown sugar, osmanthus fragrans and dried noodles, and fried with warm oil. This fried cake is crisp outside and tender inside, which is easy to digest.