fried cake

Fried cakes are one of the favorite pasta dishes in Beijing, and they are often cooked for breakfast. Fried cakes are divided into cream fried cakes, yellow wheat fried cakes, Jiangmi fried cakes and instant noodles fried cakes. Cream fried cake is a nutritious snack in Beijing snacks. It was inherited from the eating habits of the Mongols in the Yuan Dynasty. After the establishment of the Yuan Dynasty, the Mongols brought some dairy foods into the Central Plains and dissolved them into the diet of Beijingers. Production method: Take flour as raw material, first boil water, then use low fire, pour the flour into the pot, stir quickly until the dough turns from white to gray, and when it doesn't stick to your hands, take it out and air it to make instant noodles. Dissolve the white sugar and vanilla powder with water, mix the egg liquid evenly in a bowl, pour it into the hot noodles several times, and finally add the cream, sugar water and vanilla powder water and knead evenly. Pour the oil in the pot, it is not advisable to use sesame oil. When the fire is high enough to smoke, use low fire. Divide the dough into small balls, press the balls into round cakes by hand, and drop them into the oil one by one. When the cakes swell like balls and turn golden yellow, remove them and roll them with sugar. The cream fried cake is round, tender in the outside, rich in flavor, nutritious and easy to digest. Yellow wheat Fried Cake and Jiangmi Fried Cake are made by using milled rice flour as raw material. The dough should be mixed with water and fermented. The dough should not be too hard, and a little alkali should be properly kneaded. When making, grab a piece of flour about 50-60 grams, press a hole in the middle with your fingers, wrap it in bean paste, seal the mouth, and fry it in a warm oil pan with the bag until golden brown. This kind of fried cake is tender in the outside, sweet and delicious. There is also a kind of fried cake with instant noodles, which is made by boiling water, adding flour and stirring evenly, scalding the noodles, taking them out of the pan and dividing them into large pieces, spreading them out and cooling them, kneading the dough and an appropriate amount of alkaline noodles into small doses, pressing them flat, wrapping them with stuffing made of brown sugar, osmanthus fragrans and dried noodles, and frying them with warm oil. This fried cake is crispy outside, soft and tender inside and easy to digest.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)