How to make bubble cake

The name of bubble oil cake sounds very cute, and the method is also very simple. Prepare some white sugar, pork, osmanthus sauce and rose sauce, and add a small amount of nuts, because nuts can make the oil cake taste better, very crispy, and can also remove greasiness. Later, the noodles are blanched with high-efficiency water, which will make them more chewy and have a different taste from ordinary noodles.

Preparation method : Ingredients: 1000 grams of flour, 250 grams of cooked pork, 350 grams of white sugar, appropriate amounts of yellow osmanthus sauce, rose sauce, walnut kernels, and cooked flour. Preparation method:

1. Put clean water into a pot and bring it to a boil. Add lard and pour the flour into a large pot. Use low heat to knead the flour into a cooked dough. Put it on the table to cool. Add cold boiled water and knead it repeatedly into a soft dough to make hot noodles.

2. Make the yellow osmanthus and white sugar filling with white sugar, yellow osmanthus paste, walnut kernels, cooked flour, etc.

3. Pinch the hot dough into dough pieces, pat it into sheets with your hands, add yellow cinnamon and white sugar filling, and make the cake base.

4. After frying, a layer of bubbles as thin as a cicada's wing and as white as frost and snow appears on the surface of the cake, just like blooming flowers. It seems to disappear in the wind and melt in the mouth. It is soft, smooth, fragrant and mellow.

Production requirements:

Pao Pao You Gao is made of boiled dough, lard, osmanthus fragrans, sugar filling and other ingredients, and its production method is unique and refined. The bubble oil cake is milky white in color and has a fluffy skin, as if it were woven from gauze or made from cicada wings, which is truly a work of art that is beyond compare. The reason why it is popular among people is mainly because of its unique production method.

The reason why the fried dough sticks and fried cakes that people usually eat are fluffy and empty is mainly because the ratio of vanadium and flour is improper, and the carbon dioxide gas produced when put into hot oil expands. Bubble oil cake does not contain vanadium or alkali, but only uses lard and water to scald the dough, which is also fluffy and puffy. It requires the pastry chef to have superb skills and rich experience. The ratio of oil, water and flour must be just right and the oil temperature is also very strict. When the oil cake is put into the oil pan at a certain temperature, a large amount of water vapor is formed inside. As the gas rises rapidly, the protein changes and expands, the starch expands and cokes, bubbles gradually form and are fixed in the high temperature environment, requiring the oil cake to not fall off the rack when it comes out of the pan.

Notes: 1. The fried cake is fried at the fastest speed just before eating. If it cools down, the beautiful popsicle will deflate and the sugar filling will become hard, seriously affecting the taste.

2. Don’t be impatient when eating fried dough cakes. People who are impatient may swallow the food immediately after taking a bite, which may easily burn their heart. The sugar filling overflowed down the arm to the elbow. He raised his elbow and licked it with his tongue. The sugar filling on the fried cake in his hand dripped down again, burning the back of his heart.

Historical Origins: After the establishment of the Tang Dynasty in 618 AD, grand mausoleums for the founding emperor Li Yuan, as well as Jingzong Li Zhan, Wuzong Li Yan and other emperors, namely Xianling, Zhuangling and Duanling, were built in the northern Yuan area of ​​today's Sanyuan County. Therefore, the northern area of ​​Sanyuan became an important place for the Tang royal family to visit the tombs and engage in hunting. The emperor often went there in person, and the activities of princes and ministers were also very frequent, so that there was a constant stream of pedestrians on the road all year round. There was a village on this road not far from the capital Chang'an and the original district, and it became an important place for the royal family to rest during their commutes, known as "Wangdian".

The village also became a place where dignitaries, merchants and wealthy families frequented, and material exchanges and market trade flourished. Wangdian also became a prosperous "Wangdian Market".

According to legend, there is a snack shop in "Wangdian Market" that specializes in making oil cakes. The oil cakes made here have a bubbly, crispy and smooth crust and a soft and sweet filling, and are highly praised by people. One day, Emperor Taizong of Tang, Li Shimin, who went to Beiyuan for hunting, tasted it and praised it repeatedly, saying "good, good, good, it will disappear in the wind". They raved about the bubble cake and used it as a palace food. As a result, the store became famous, business was booming, and the fried cakes sold by the snack bar also became widely circulated.

During the reign of Emperor Zhongzong of Tang, there was a system in the palace whereby when a minister was first appointed to an office or promoted, he had to offer food to the emperor as a rule. This system was called "burning the tail". Burning the tail refers to the story of "fish-dragon transformation" in mythology. Any carp that jumps over the Dragon Gate must have its tail burned by heavenly fire (lightning) before it can become a real dragon. In order to curry favor with the "True Dragon Emperor", ministers held a banquet before him, which was of course called "burning the tail".

In the second year of Long in Jingdezhen of Tang Dynasty (708 AD), Wei Juyuan was appointed as the Minister of the Chancellery. In the "Shaowei Banquet" he entertained Emperor Zhongzong, one of the famous dishes was called "Jian Feng Xiao". The production technology of Paoyougao had been improved and enhanced. It was as light as white gauze, as thin as cicada cake, and disappeared in the mouth. It was truly a work of art.

Paoyougao has been passed down from generation to generation and remains popular today. Thanks to the exchange of food culture and the prosperity of tourism, Paoyougao has become a delicacy praised by both Chinese and foreign guests in the ancient city of Xi'an and other cities.