How to Make Fried Dough Rounds

Fry the oil Pancake. The ingredients are:500g medium-gluten flour,fermented flour, 750g, 3 teaspoons of yeast powder, 1+1/2 teaspoons of salt, 1 teaspoon of baking soda, 3 tablespoons of cooking oil, 375g warm water.

Fry Oil Pancake. Procedure: Pour the yeast powder into warm water and mix evenly, then let it sit for a while. Mix the flour, salt, and baking soda, add in the yeast water, and knead into dough. Make a dent in the dough and pour in the cooking oil. Knead slowly until the oil fully blends with the dough, forming a smooth dough at last. Cover with cling film and let it rest at room temperature overnight.

Grease the work surface with oil, gently roll out the risen dough into round sheets, thinner for crispy pancakes, thicker for oil cakes. Then cut a slit in the center of each round, flip the round over and cut slits on both sides. Heat the oil until it is hot enough to fry. Gently place the round pieces into the oil pot. When the appropriate heat is reached, bubbles will appear immediately; after 3-5 seconds, turn them over, and they are done in another 3-5 seconds!

Note: Do not wait for the oil pancakes to become very dark before removing them from the pan, as the color may deepen quickly upon removal. Also, avoid frequently flipping during frying to prevent the texture of the oil cake from becoming hard.

Making your own oil cakes without alum or baking soda will not produce as many large bubbles and thus do not taste as good as those sold at stalls, especially when they cool down and become harder. However, freshly fried ones are still very fragrant and delicious.