Production method and ingredient of oil cake in Fangli Town, Chunhua county, Xianyang

condiments

270 grams of flour

condiment

water

300 grams

white sesame

20 grams

vegetable oil

30 grams

brown sugar

75 grams

The method of white flour cake

1. Hot dough and system flow:

1. Prepare 250g of wheat flour and 300g of cold water. Put the prepared cold water into the pot and boil it slightly around the water. Pour in the prepared flour.

2. Stir in one direction with a rolling pin, so that flour and water are completely mixed, forming a moist and hot dough without dry powder and excess water.

3. Grab a piece of dough with your hands and roll it back and forth without touching your hands. The cooked hot dough is upside down on the chopping board, and the palm is dipped in cold water and spread out.

4. Divide the hot dough into several pieces with a knife in order to let the hot air in the dough dissipate as soon as possible, which is called "deflation". Cool the hot dough until it is not hot, add 50 grams of dry flour twice and knead it repeatedly by hand.

5. Knead the dough until the surface is smooth, cover it with plastic wrap and put it aside for baking. Bake 1~2 hours in hot weather and 7~8 hours in cold weather.

Second, the production process of brown sugar sesame stuffing:

6. Prepare 75 grams of brown sugar and 20 grams of raw white sesame seeds (if it is cooked white sesame seeds, there is no need to fry)

7. Put the white sesame seeds into the wok, turn on a small fire and stir-fry with a shovel until the sesame seeds are fragrant, and the surface is pale yellow and splashes in the wok. Turn off the heating.

8. Put the fried white sesame seeds on the chopping board and press them repeatedly with a rolling pin to crush the sesame shells.

9. Prepare 20 grams of wheat flour and put it in the pot. Stir-fry with a shovel over low heat until the flour turns yellow. Turn off the fire, remove the pot from the fire and let the flour cool.

10. Put the cooled cooked flour and sesame powder into the brown sugar and stir evenly by hand. If the brown sugar lumps, rub off the brown sugar lumps by hand and stir at the same time.

Three, green cake packaging technology:

1 1. Wipe a small amount of vegetable oil on the palms of your hands, pick a batter weighing about 30 grams and knead it into a ball.

12. Press the round pill into a flat pill by hand, with the thumb of the left hand in the center of the flat pill and the other four fingers in the center of the back of the flat pill.

13. Pinch the thumb of the right hand at the edge position of the flat dough, and press the other four fingers at the edge position behind the flat dough. Taking the center position of the flat dough as the center and the circumferential direction of the flat dough as the moving speed, the right hand moves circularly on the edge of the flat dough, and the flat dough is kneaded into a cake crust with a slightly thinner edge and a slightly thicker middle.

14. Put the round dough in the palm of your left hand, put the brown sugar and sesame stuffing prepared by 1 spoon in the center of the dough, close the edges of the dough like steamed buns with your right hand, and knead the closed place into a cone with your palm.

15. Press the top of the cone down with your thumb, and pat the palms of your hands back and forth to form a round cake. One cake of oil is ready, and the rest can be made in turn.

Four, green cake frying process:

16. Put enough vegetable oil into the pot, heat it with fire to raise the oil temperature, put the chopsticks into the oil pan, and the oil flowers around the chopsticks quickly roll flat around.

17. Take five or six cake blanks and put them into the oil pan. If the oil temperature is right, the cake blank will have a spectacular scene when it enters the pot.

18. fry on medium fire, and turn the cake blank with chopsticks until the cake blank expands, the surface is golden yellow and the cake is cooked. Control and take out the oil cake.