How to make fried white flour cake

Fried white flour cake is a relatively traditional local snack. Many places make fried white flour cake during festivals or temple fairs. Because it usually appears in more formal occasions, its production process is relatively complicated, generally requiring the following steps: kneading and scalding the dough, preparing the brown sugar and sesame filling, and wrapping and frying the raw oil cake. Below I will introduce in detail the methods of making white flour and fried cakes.

1. The process of making hot dough:

Prepare 250 grams of wheat flour and 300 grams of cold water. Put the prepared cold water in a pot, boil it over high heat until the water boils slightly, then pour in the prepared flour.

Use a rolling pin to stir in one direction to completely blend the flour and water to form a wet hot dough without dry powder and excess water;

Grab a piece of dough and roll it back and forth in your hands without getting your hands wet. Turn the hot dough upside down on the chopping board, dip your palm in some cold water and spread it out.

Use a knife to divide the hot dough into several pieces. The purpose is to let the heat in the dough dissipate as quickly as possible, which is called "deflation". Let the hot dough cool down until it is not hot to the touch, add 50 grams of dry flour twice, and knead it repeatedly by hand;

Knead the dough until the surface is smooth, cover it with a piece of plastic wrap and set it aside for candy making. It can be made for 1 to 2 hours in hot weather and 7 to 8 hours in cool weather.

2. Preparation process of brown sugar sesame filling:

Prepare 75 grams of brown sugar and 20 grams of raw white sesame seeds (if they are cooked white sesame seeds, there is no need to fry them);

Put white sesame seeds in a wok, turn on medium-low heat and stir-fry with a spatula until the sesame seeds are fragrant and the surface turns light yellow and splashes in the wok, then turn off the heat;

Put the roasted white sesame seeds on the chopping board and use a rolling pin to press them repeatedly to break the sesame shells;

Prepare 20 grams of wheat flour and put it in the pot. Stir fry over medium-low heat with a spatula until the flour turns yellow. Turn off the heat and move the pot away from the heat to let the flour cool.

Put the cooled cooked flour and sesame powder in the brown sugar and stir evenly with your hands. If the brown sugar is clumping, rub it apart with your hands while stirring.

3. The process of wrapping raw dough of oil cake:

Apply a small amount of vegetable oil on the palms of both hands, pick up a dough ball weighing about 30 grams, and knead it into a ball;

Use your hands to press the spherical dough into a flat round dough. Use your left thumb to pinch the center of the flat round dough, and press the other four fingers on the center of the back of the flat round dough.

Use the thumb of your right hand to pinch the edge of the flat round dough, and the other four fingers to press the edge of the back of the flat round dough. With the center of the flat round dough as the center, move along the circumference of the flat round dough as the speed, and make your right hand move in a circle on the edge of the flat round dough to make the edge of the dough slightly thinner and the middle thicker.

Place the round crust in the palm of your left hand, put 1 spoon of the prepared brown sugar sesame filling in the center of the crust, use your right hand to close the edge of the crust like making a dumpling, and pinch the closed part with your palm to form a cone shape.

Use your thumb to press down the top of the cone, and use the palms of both hands to pat it back and forth a few times to form a round cake. One raw dough for the fried cake is ready. You can make the rest in sequence.

4. Frying process of raw dough of oil cake:

Put enough vegetable oil in the pan, heat it over high heat until the oil temperature rises, put chopsticks into the pan, and the oil around the chopsticks will quickly roll out to the surrounding area;

Take five or six prepared raw doughs of fried dough and put them into the oil pan. If the oil temperature is right, the moment the raw doughs of fried dough enter the pan, a spectacular scene of oil bubbles rolling will appear.

Fry over medium heat and use chopsticks to constantly turn the dough. Fry until it expands and turns golden brown. The cake is cooked. Drain the oil and remove from the pan.