Maybe you don't have much contact with oil cakes. In fact, oil cakes are traditional cakes in northern Shaanxi, and it is also possible to make authentic oil cakes at home. The content of this article is a simple method of oil cake. Welcome to read the collection.

Simple method of oil cake 1 Oil cake, also called fried cake, rice cake and jujube cake, is one of the most representative local snacks in Shanxi, Shaanxi, Gansu and Ningxia. The oil cake in northern Shaanxi is refined from millet and jujube of Xiaomi family. After being fried by plants, it is delicate, sweet and delicious.

Brief introduction of oil cake

Oil cake, also called fried cake, rice cake and jujube cake, is one of the most representative local snacks in Shanxi, Shaanxi, Gansu and Ningxia. The oil cake in northern Shaanxi is refined from millet and jujube of Xiaomi family. After being fried by plants, it is delicate, sweet and delicious. All hotels and restaurants are sold as local specialties. When the Central Red Army arrived in northern Shaanxi smoothly, Yan 'an people entertained the Red Army soldiers with oil cakes.

The folk song "Shandandan Flowers Bloom Red" in northern Shaanxi has a vivid description of this. Oil cakes are usually used in festivals or when entertaining relatives and friends, especially at wedding banquets. Put it on a plate, each plate is 10, with white sugar and powder soup, which is delicious. Oil cake is golden in color, delicate and soft, and does not change color or deteriorate for a long time. It is a natural green food.

The practice of oil cake

raw material

Flour 1kg, cooked pork suet 250g, sugar 350g, cinnamon bark 10g, peanut oil 280g (actual dosage), rose 30g, peach kernel 40g, cooked noodles 10g.

manufacturing process

1. Add 800g of water to the pot, add cooked lard after boiling, stir well, add flour, heat with low fire, stir the oil and noodles evenly with a spoon, take them out after scalding, cool them on a chopping board, add 250g of cold boiled water, add them into the noodles several times, repeatedly knead them evenly, and put them away.

2. White sugar, osmanthus fragrans sauce, rose sauce, walnut kernel and cooked flour are mixed and stirred evenly to form stuffing.

3, the hot dough is divided into small doses, according to the skin, wrapped in sugar stuffing, sealed and pressed into a flat circle.

4. Heat the peanut oil in the pot, put the cake blank, and when the oil cake bubbles, push it to the side of the pot and fry for 2-3 minutes until cooked.

Nutritional value of oil cake

1, lard contains a variety of fatty acids, the content of saturated fatty acids and unsaturated fatty acids is equivalent, which can provide extremely high calories, and is also rich in vitamin A and vitamin E.

2. Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. It has the effects of nourishing heart and kidney, strengthening spleen and thickening intestines, clearing away heat and quenching thirst.

3. Jujube can improve human immunity and inhibit cancer cells. Pharmacological research shows that jujube can promote leukocyte production, reduce serum cholesterol, increase serum albumin and protect liver. Jujube also contains substances that inhibit cancer cells and even transform cancer cells into normal cells;

People who often eat fresh dates seldom suffer from gallstones. This is because the rich vitamin C in fresh dates converts excess cholesterol into bile acids. The less cholesterol, the less probability of stone formation.

Simple method of oil cake 2 main raw materials

650g of white flour, 500g of yeast, 300g of pig fat, 800g of white sugar, 35g of sweet red melon shreds, 5g of edible alkali and 0/50g of cooked lard/kloc-.

manufacturing method

Exercise 1

1. Remove the film from pork suet, cut it into 8 mm square dices, mix well with white sugar (150g), and marinate for 3 days to make sugar suet.

2. Dissolve the edible alkali with 50 grams of boiling water, add yeast seeds, knead well, and pick into blocks the size of walnuts. will

Put flour (500g) on the chopping board, scrape off the middle nest, slowly pour in 450 g of warm water at about 20℃, and knead the yeast seed blocks and flour into raw gluten. When it can be drawn into a long strip with strong toughness, knead it into dough and let it stand for about 10 minutes. Sprinkle flour (50g) on the chopping board, put the dough on it and roll it a few times. When the dough does not stick to your hands, gently roll it into a rectangular dough with a rolling pin, and sprinkle flour (100g) while rolling to prevent it from sticking to your hands. Then spread a layer of cooked lard on the dough, evenly spread white sugar (650g), and then spread diced sugar board oil, then roll it from right to left into strips with layers of 16, put it on the chopping board with both hands, gently press it once with a rolling pin (to prevent layering when rolling), and then press it from the center of the dough to the four sides with a rolling pin until it is almost the same. Then fold the left and right ends back a little and press them (to prevent sugar and oil from leaking out during steaming). After folding back, gently press it into a square oil cake blank with a side length of 33 cm with a rolling pin (each folding 16 layers, * * * 64 layers).

3. Take a steamer with a diameter of about 47 cm, spread a wet cloth on it, flatten the cake surface with both hands, evenly sprinkle with shredded red melon, cover the steamer, steam it on a boiling pot for about 45 minutes, take out the Melaleuca oil cake, pour it on a bamboo mat to cool, trim the four sides with a knife, and cut it into 40 equal rhombic cakes. Put it in a cage and steam it again when eating.

Exercise 2

1, put the yeast on the alkali, showing mung bean color, knead it evenly, and cover it with a wet cloth. Take 350 grams of flour and put it on the chopping board with a small pond in the middle. Pick the yeast with good alkali into several small doughs and spread them on the flour. Slowly pour 350g warm water into the flour, divide it into 2 ~ 3 times, knead it evenly and thoroughly, and then pat it hard. Put it on the chopping board, cover it with a wet cloth and hold it for 10 minutes.

2. Sprinkle a little dry flour on the chopping board, roll up the baked dough with flour and roll it into a rectangular dough with a length of 2 meters and a width of 40 centimeters.

3. Melt the cooked lard, spread it evenly on the dough, then sprinkle with white sugar, spread the sugar board and oil ding evenly on it, roll the dough into a tube from left to right, and tie it tightly. Both ends should be the same. Crush the cylinder with a rolling pin and roll it into a rectangular thick skin. After rolling thin, the two ends are folded into square corners, then folded in half toward the center line, and then folded in half to form a four-layer square cake blank, which is pressed into a green blank 40 cm square with a rolling pin.

4. Use 1 big cage, brush the cage mat with cooked lard, put the green body flat in the cage, then spread the red and green silk evenly on the cake surface, steam for about 45 minutes, and come out when the cake surface swells and does not stick to your hands.

5. Air dry the cake, trim the four sides with a sharp knife and cut into six wide strips. Cut 1 and Article 6 into six diamond-shaped blocks with the same size and shape, and the other articles into seven small diamond-shaped blocks. When eating, steam thoroughly in a cage and serve on a plate.