Country fried pancake
8. At the age of 9, after the rural household distribution system was implemented, each family had their own land, and their lives were greatly improved. The main performance was that there was more oil! Because cotton is planted in my hometown, every household has a lot of cottonseed oil, which is squeezed by the oil mills in each village. The oil color is dark, but the taste is very fragrant.At this time, there are newborns in the village. The neighbors will send 3, 5 and 7 eggs according to their relatives' distance, or give the child a dime. The money is folded into four folds and tied into a necklace with red string. When they see the newborn, they will wear it around their neck. When the child is over the full moon, the host family will invite someone to help, and set up a frying pan in their own yard (the local dialect of frying pan is "boiled steamed buns").Make noodles one night in advance. Put salt and pepper leaves in the noodles. If you are more careful, you will put fried sesame seeds. The noodles are rolled into a size of more than one foot in diameter. Finally, a striped rolling pin is used to cross roll into a small diamond pattern. A hole is poked in the middle with chopsticks to fry golden. The host family will personally take a big basket full of fried oil cakes, and give back three or five oil cakes one by one according to the number of gifts each family gives. Every time I eat oil cake, my sister and I are very happy.According to the different water content of flour, the water consumption is also slightly different. I use the high gluten flour of wudeli.The oil temperature must be high. It cannot be lower than 180 degrees. If the oil temperature is low, the fried oil cake will be hard and not bright.
Step 1 . Five Deli high gluten flour 500 grams, add 3 grams of salt, mix 330 grams of water, yeast 3 grams with warm water, note: water can not be poured at one time, should reserve at least 30 grams of water! First mix it into a slightly soft dough, then dip your hand in water, and slowly pour water into the dough. Doing so will make the dough more gluten and tension. If you don't think the oil cake is too gluten, you can add some oil or eggs to change the molecular structure of the surface when you mix it, so that the oil cake tissue becomes soft and easy to bite.
Step 2 . When the dough is almost kneaded, add a spoonful of crushed pepper leaves and a spoonful of fried cooked sesame seeds. If there is no pepper leaves, you can use a little five spice powder instead, but the effect will be much worse. Others use bitter bean leaves, but I don't feel as fragrant as pepper leaves.
Step 3 . When the dough is twice as big, it will appear even honeycomb when pushed away by hand. Sprinkle a little flour on the chopping board, and stick flour on your hands (because the dough has high water content, it will stick to your hands). Remove the dough from the fermentation basin. Just rub it into a strip. Don't rub it! Don't rub it!
Step 4 . Put more oil in the pan (I put 800ml in the sharp bottom frying pan), and start heating the oil. Cut the strip into uniform dosage. I divided this amount into fifteen. Sprinkle some flour on the chopping board and the dosage. The flour should not be too much. Just press it gently and flatten it into a circle.
Step 5 . Use a rolling pin to gently roll it into a round piece, and be sure to poke a hole in the middle. Don't get too much flour (too much flour will leave a lot of flour in the oil pan after frying the oil cake).
Step 6 . Or you can cut three knives.
Step 7 . When the oil is heated to 180 degrees, the oil is hot but does not smoke. There is no thermometer, you can try the next oil cake. If the temperature is appropriate, the oil cake will soon expand. If the oil temperature is low, the oil cake will not expand. If the oil temperature is too high, the oil cake will soon turn black instead of golden yellow. When you see the oil cake expanding and floating, turn it over quickly. When the second side turns yellow, turn it over again, so that the color of the first side becomes pleasant golden yellow, and don't fry it into golden yellow once.
Step 8 . When frying, the oil temperature should be kept as high or low as possible. I usually put two or three oil cakes at intervals. When the first one expands and floats, I put in the second oil cake, and then turn over the first oil cake. Fifteen oil cakes will be fried soon.
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