The second point: the oil cake itself is not a flour cake, but it is made of dead dough, but I personally suggest that you can add a small amount of baking powder when kneading the dough, so that the baked oil cake will have a certain sense of bulkiness and the crust will be crisp.
The third point: When the kneaded dough is relaxed, you can brush a layer of cooking oil on its surface, which is to lock the moisture and make the dough more malleable, which is convenient for subsequent molding operations.
As long as you master the above three kneading skills, the cake is crisp outside and soft inside, even if it is cold, it is not hard, which is worth learning.
Home-cooked cake
Materials required for dough: 300g medium gluten flour, 3g salt, 5g fine sugar, aluminum-free baking powder 1g, warm water 190g.
Accessories: a little flour, salt and pepper, corn oil.
1. First, pour medium gluten flour, salt, fine sugar, aluminum-free baking powder and warm water into a basin, and stir with chopsticks to form a flocculent surface.
2. Then knead the dough into dough, don't smooth it. After kneading, spread a layer of corn oil on the dough surface, cover it with plastic wrap, and relax at room temperature for 20 minutes. The reason why the dough surface is oiled is to lock the dough moisture and to make the dough have better ductility after proofing.
After 3.20 minutes, knead into smooth dough. At this time, the gluten has been fully relaxed, and it is easy to knead it until it is smooth. Warm reminder, you can knead the dough the night before and put it in the refrigerator, so that it can be directly used to make cakes the next morning, which is more time-saving and convenient.
4. Divide the kneaded dough into 5 equal parts, and then cover it with plastic wrap to prevent the surface from drying.
5. Sprinkle a little flour on the kneading board to prevent sticking, then take a small dough and roll it into a larger slice with a rolling pin. The shape doesn't need to be regular, as long as it is thin enough.
6. Spread a layer of corn oil on the surface of the rolled dough, sprinkle some salt and pepper, and a little flour. The purpose of dusting is to make the fried cake crisp and make the layers more distinct.
7. Roll it again from top to bottom. When rolling, it should be compacted, and it should be slightly longer after rolling.
8. Then roll it up from left to right, roll it into a circle and stuff the end at the bottom.
9. Then pat it flat by hand, roll it into pancake shape, and roll it as thin as possible, so that the baked oil cake will taste better. The remaining dough is shaped in turn.
10, pour an appropriate amount of oil into the pot, put the cake embryo into the pot, fry it on medium and small fire, fry it until the bottom solidifies and hardens, and then turn it over.
1 1. Fry the oil cake until it is golden on both sides, and you can enjoy it when you take it out of the pan, so the fried oil cake is delicious without brushing sauce.
12, the finished product is delicious. When making, you can make several cake embryos at a time, and then send them to the refrigerator for frozen preservation. When you want to eat in the future, you can take it out and bake it directly, which is very convenient and relaxed.