Fried cake with cream
There are a variety of snacks in Beijing. There are steamed, roasted, fried, boiled, fried, sliced, stewed, salted, dry, thin, satiety, and hunger.Today, I make a fried snack called "cream fried cake". It is said that the cream fried cake was developed after the gengzi year in 1900 after learning from foreigners. The ingredients are flour, cream, eggs, sugar, vanilla, etc. some of them are similar to the pastry puffs I usually make. Hehe, it's just a bit chewy. Once it came out, it was very popular with old Beijingers.Today, let's make it, the "cream fried cake" of Beijing flavor.1. When scalding, the ratio of flour to water should be well controlled, and the flour should be poured in at one time to quickly mix well.2. Use butter block, butter block and light cream. Use the amount of butter and put it at the ratio of flour to butter of 0.8%. Although all three oils are OK, I still feel butter is more fragrant.3. Eggs should not be added at one time. They should be added one by one. After mixing each time, make the egg surface fully integrate, and then put the second egg. The best temperature is 50-60 ℃.4. You can use vanilla powder or vanilla essence, but the aroma is slightly poor.5. When frying, cool the oil in the pot and gradually raise the temperature. The maximum oil temperature should not exceed 60% of the heat. This effect can be achieved by frying with a medium or small fire. When the fried cake is fried until the oil surface emerges, use the tip of chopsticks to roll the fried cake back and forth, so that it is heated evenly and the color is even.6. The method of making cream fried cake is to evenly prepare the cake blank and then fry it. In my opinion, if the batter is too soft, the flattening process cannot be carried out. Only the surface is slightly hard. However, the hard noodles have a bad taste. They are still made by squeezing balls. The noodles are slightly soft. When fried, they will be crispy and soft inside. It tastes very delicious.
Step 1 . Main raw materials.
Step 2 . Pour 450ml of clear water into a large steel basin and boil.
Step 3 . .....
Step 4 . After the water boils, pour the dry flour into the boiling water at one time.
Step 5 . Stir quickly with a wooden spoon or rolling pin.
Step 6 . Turn off the heat after stirring well, put butter or cream into it, and stir well.
Step 7 . Stir until the oil and dough blend well.
Step 8 . When the temperature drops to 50-60 ℃, put an egg in it and change a wooden spoon to stir quickly.
Step 9 . Stir until the egg liquid and dough are fully blended.
Step 10 . Stir well, put the second egg in it, add 1g vanilla essence at the same time, and continue to stir.
Step 11 . Stir until the egg noodles are well blended.
Step 12 . Heat the frying spoon with cold oil, apply a little cooking oil on both hands, and squeeze the batter into the pot like squeezing balls. The size should be uniform, and then turn on the medium fire to gradually heat up the oil, and the maximum oil temperature should not exceed 60% heat. The main point is; Put cold oil in the pot and fry it slowly.
Step 13 . When the oil surface appears on the fried cream cake, use wooden chopsticks to keep rolling the fried cake to make its color evenly colored, and then fry it until it expands and bursts slightly, and then it can be out of the pot.
Step 14 . Sprinkle sugar while it's hot.
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