Fried water chestnut cake
Overview
Based on my memories, I came up with a taste I had when I was a kid...horseshoe cake. The freshly baked horseshoe cake is tender on the outside and soft and glutinous after cooling. As I eat it, I recall the scenes from my childhood, playing hopscotch, and listening to the alternating shouts of the couple selling horseshoe cakes across the street. It’s like a male and female duet. The boys danced and guessed amusingly; whether the next sentence was the man’s shout or his wife’s shout of horseshoe cake, and then they all yelled “water chestnut cake” together...! Horseshoe cake...!
Tags
Ingredients
Steps
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Pour 170g warm water into the bread machine bucket, add 6g yeast and mix evenly;
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Mix 300g plain flour, 30g white sugar, 4g baking powder, one egg, 10g vegetable oil and 2g baking soda into the bread machine bucket;
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Turn on the bread machine and knead the dough until it is smooth, cover the top and let it ferment for ten minutes;
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Mix 70g flour and about 50g water in the sandwich material evenly;
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Sprinkle flour on a chopping board, take out the dough and deflate it, then roll it into a long piece one centimeter thick;
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Pour 80g of white sugar into the sandwich material and stir evenly;
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Spread the sandwich material evenly on the dough sheet;
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Make a long cut in the middle and fold it in half carefully;
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Cut into small pieces with a knife, cover with plastic wrap and ferment until doubled in size;
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Pour vegetable oil into the pot and heat it to 170 degrees over medium-low heat (or drop one in and see if it floats, which means the oil temperature is just right);
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Use chopsticks to turn constantly until the surface is golden brown and take it out;
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Finished product pictures
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Finished product pictures
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Finished product pictures
