Scallion oil cake (Lamp cake)
Overview
When I was a child, I loved going to the market with my mother to buy vegetables. Every time I went there, my mother would buy a scallion oil cake (called Dengzhan Baba in our hometown) for me to eat. Deep fried, crispy on the outside and tender on the inside. Thinking about it now makes me salivate. My favorite scallion oil cake is double-layered. The fried scallion oil cake is fried crispy for the first time. Then the fried scallion oil cake is rolled again in the batter, then wrapped in a layer of batter and fried again.
Tags
Ingredients
Steps
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Soak leftover rice in appropriate amount of water for about an hour.
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Place in a food processor and puree.
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I like to eat something a little grainier, so I don’t beat it too finely.
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Mix soybean powder or soy milk powder with a little warm water.
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Add rice flour.
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Glutinous rice flour and flour, add appropriate amount of salt and five-spice powder.
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Add chopped green onion.
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Mix well and let it sit for about ten minutes.
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Add an appropriate amount of cooking oil to the hot pan and heat it until it is 80% hot. Place the mold in the oil pan to heat it as well. Then scoop a spoonful of batter into the oil mould. Put the spoon into the oil pan without moving the mould.
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In about a minute, the batter will automatically unmold.
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When the surface starts to turn yellow, use chopsticks to poke a hole in the middle of the cake, then turn the chopsticks to make the scallion cake rotate in circles in the oil pan.
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Fry until the surface is crispy and golden; remove and drain the oil.
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Fry again over medium-high heat to get crispier.
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The spoon used to make scallion oil cake has a raised part in the middle, so there is no need to poke holes in the middle of the cake.
