Creamy fried cake
Creamy fried cake is a Beijing-style food and is a hot noodle product. It is made of mixed flour, cream, and eggs and fried dough. It is said that more than 40 years ago, Wang Yongnian, a Guangdong native who lives in Beijing, conceived the method of making this variety on a ship on his way back to China from Japan. After returning to Beijing, he set up a stall at the south entrance of Wangfujing Street and named it the butterfly cake, which soon became famous. Later, due to his old age, he passed his skills to Donglaishun Snackshop, so that this variety can be maintained. Later, snack shops such as Yishun and Longfu Temple also competed to imitate, which promoted the development of this snack, making it popular for decades and still remained popular.
From the perspective of production technology and ingredients, this food is similar to Western pastry . In addition to being fried and cooked, it can also be made into baked products. Through the shape changes, it can also be made into a variety of different shapes. At the same time, it can also inject different flavors of fillings into the cavity of the product, such as various jams, chocolate sauces, mayonnaise, etc.
1. Production ingredients:
high-precision flour 250 grams, egg 250 grams, butter 50 grams, white sugar 100 grams, vanilla powder 1 g, salad oil 1500 grams.
2. Preparation steps:
1. Pour 250 grams of cold water into the pot and bring to a boil. Then use low heat. Add 250 grams of flour and stir quickly until the dough turns white and turns blue-gray. When the flour is cooked and not sticky, take out a little shiiang. 2. Dissolve the sugar and vanilla powder in a small amount of warm water and set aside.
3. Add the egg liquid three or four times to the slightly cool dough, knead it once every time you add the egg liquid until the dough and the egg liquid are completely integrated. When adding the egg liquid for the last time, add melted sugar water and cream and knead evenly.
4, grind the kneaded dough into 20 doses, roll them into round cakes one by one, then put them in an oil temperature of 180℃ and fry them golden when they are golden. Remove the oil and sprinkle them with sugar.
3. Production tips:
1. It is best to sift the flour before burning it, and slowly pour it into a boiling water pot, stir well and cook thoroughly.
2. If possible, mechanical operations can be used in the egg beating bucket. The dough produced is better used and the product is more effective.
4. Finished product standards:
White sugar wrapped on the outside is like hanging frost, white and yellow in the middle, burning on the outside and tender in the inside, and fragrant.
