Xiangning yougao

Xiangning Oil Cake Xiangning Oil Cake is made of flour 500g, water 600g, sugar 150g and mixed oil (animal oil and vegetable oil) 150g. Introduction of Xiangning Oil Cake: On the eighth day of the fourth lunar month, it is the ancient meeting of "Jieyi Temple" in Xiangning County, also known as "Oil Cake Meeting". During the meeting, there are as many as 30 or 50 oil cake stalls in the county town of less than 1 square kilometer, both state-owned and collective, and those who catch the meeting take pleasure in eating oil cakes. Some elderly people in the countryside or sick at home can't go to the county town to catch the meeting, but they also have to ask someone to buy some packets of oil cakes and share their fun at home. Xiangning oil cake is one of the snacks in Yaoxiang with exquisite materials and unique production. It is famous for its sweetness and crispness inside and outside the province and is deeply loved by the masses. The characteristics of Xiangning oil cake are yellow, crisp, fragrant and sweet. Teach you how to make Xiangning oil cake, how to make Xiangning oil cake: 1. Boil the water in the pot until it boils, pour the noodles into the pot, and when the noodles are sprayed with bubbles, stir them well with a wooden stick (water can be added appropriately when the noodles are hard). When the hot noodles don't stick to your hands, you can turn the noodles onto the chopping board. 2. Take a clean wet cloth and spread out the hot noodles, then cut them into small pieces with chopsticks to deflate them. After the noodles are air-cooled, mix them twice and knead them evenly according to the ratio of 500 grams of scalded noodles to 150 grams of dry noodles. Air drying for 2 hours in hot weather and stacking for 7-8 hours in cold weather can make the oil cake soft. When wrapping cakes, mix and knead evenly according to the proportion of 500 grams of hot noodles and 50 grams of dry noodles, which can keep the skin of oil cakes crisp. 3. Put a small flat iron piece on the chopping board, press the hot dough cut into flour paste into thin slices with the palm of your hand on the iron piece, and wrap it with white sugar stuffing to form a cake blank. The cake blank is squashed with small iron pieces, which is smooth and round, and it is advisable to have 30 pieces per 500 grams of bread. 4. Set the oil pan on fire, and when it is about 100℃, fry the cake blank. Don't fry too much at a time, turn it back and forth. 5. The fried oil cake should be placed in a basket with air circulation. The main points of making Xiangning oil cake: 1. Pay attention to the heat. The splash of oil in the pot is a big fire, the skin is easy to be black, the sugar is insoluble, the frying is not cooked, and the taste is not good; 2, the oil level is stable, only bubbling is a small fire, the cake peeling is easy to break, sugar flows out, and the taste is not good; 3. Only when the oil rolls gently, the temperature of the cake blank floating in the pot is the most suitable.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)