Yeast version of small oil cake
Friends may wonder who makes cookies not with yeast! What people in Ningxia are most familiar with are the oil fragrance, Sanzi and fried dough twist of the Hui people, which is equivalent to being famous, right 😊 The reason is that we make oil cakes with old flour, and the oil is also sesame oil grinded by ourselves! So it tastes pretty good 😊The reason why the first side is slightly colored is that it has to be fried again!!!
Step 1 . Put the flour into the basin
Step 2 . Yeast melts with warm water
Step 3 . Wake up with dough (use the time to wake up to make pastry)
Step 4 . Add vanilla, sugar and cooked sesame seeds into sesame oil and stir well
Step 5 . Stir well, add flour and continue to stir well
Step 6 . Just mix it like this 😄
Step 7 . Spread out the dough, add pastry, sprinkle less soda powder and knead well
Step 8 . Knead it evenly and pull it into small dough, and then knead it into smooth (as shown in the figure)
Step 9 . Roll out the kneaded dough, and use a knife to open two water holes on the cake (as shown in the figure)
Step 10 . When the oil pan is 70% or 80% hot, put in the oil cake,
Step 11 . After a little coloring, it turns around,
Step 12 . When the oil cake in turn is fried to golden yellow, turn it over and fry it to golden yellow. Take it out to control the oil (the first part is fried to the front, the second part is fried to the back, and the third part is fried to the front 😄）
Step 13 . Final finished product drawing
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