These fried oil cakes are my morning favorite—fluffy, crispy, and ready in under an hour! I love how simple they are to make, no fancy skills needed. Trust me, you’ll crave them with soy milk or Sweet Potato & Millet Congee.
【Ingredients】
- 500g all-purpose flour
- 5g salt
- 3g active dry yeast
- 10g fried dough stick crispness powder (key for that crunch!)
- 1 egg (about 50g, boosts fluffiness and flavor)
- 320g warm water (30-40℃, to activate yeast)
- Chopped scallions (to taste, optional for extra aroma)
- Plenty of cooking oil (for frying; peanut or soybean oil works best)
【Step-by-Step Instructions】
Step 1: Mix Dough & Proof Until Doubled in Size
- In a large bowl, add 500g all-purpose flour, 5g salt, 3g active dry yeast, and 10g fried dough stick crispness powder. Stir with chopsticks until evenly combined.
- Crack in 1 egg and pour in 320g warm water. Keep stirring with chopsticks until the flour turns into a soft dough (no need to knead vigorously—just make sure there are no dry flour clumps).
- Cover the bowl with a lid or plastic wrap and let it proof for 30 minutes. The dough should rise to double its original size, with a puffy, porous texture inside.
Step 2: Add Scallions & Shape the Cakes (No Kneading!)
- Sprinkle chopped scallions over the proofed dough (skip if you don’t like scallions).
- Put on disposable gloves and coat them lightly with cooking oil (this is crucial to prevent sticking—you won’t regret it!).
- Grab a small piece of dough (about 50-60g each; adjust size to your liking) and gently stretch it into a thin, even round or oval shape (about 0.5cm thick). If the dough shrinks back, let it rest for 2 minutes before stretching again.
Step 3: Fry Until Golden & Crispy
- Pour plenty of cooking oil into a deep pan. Heat over high heat until the oil reaches 170℃ (use a kitchen thermometer if you have one). If not, dip a chopstick into the oil—dense small bubbles should form around it and not pop immediately.
- Carefully lower the stretched dough into the hot oil (it should float right away). Flip it quickly with chopsticks to ensure even cooking.
- Keep frying over medium heat, turning the cake occasionally, until both sides are golden brown, puffy, and crispy. Use a slotted spoon to transfer it to a plate lined with paper towels to soak up excess oil.
【My Pro Tips for Success】
- Oil temperature is everything: 170℃ is perfect. Too low, and the cakes will soak up too much oil (greasy!). Too high, and they’ll burn on the outside before cooking through.
- Grease your gloves: Don’t skip this step! Oiled gloves make shaping the dough a breeze and keep it from sticking to your hands.
- Don’t skip the crispness powder: It’s what gives the cakes that signature crunch and keeps them crispy longer.
- Warm water matters: 30-40℃ water activates the yeast best. Too hot, and it kills the yeast (dough won’t rise). Too cold, and the yeast is sluggish.
- Reheat properly: These taste best fresh, but leftover cakes can be reheated in an air fryer at 180℃ for 3 minutes or in a pan over low heat—they’ll crisp right back up!
【How I Serve Them】
I love pairing these crispy oil cakes with a cup of warm soy milk or congee—simple and satisfying! For a heartier meal, I slice them open and stuff with a fried egg, ham, or shredded potatoes. They’re also great with pickles to cut through the richness.
Contents
Crispy Fried Flatbread: Fluffy Inside, Crunchy Outside (My Go-To Breakfast)
These fried oil cakes are my morning favorite—fluffy, crispy, and ready in under an hour! I love how simple they are to make, no fancy skills needed. Trust me, you’ll crave them with soy milk or congee.
Ingredients
- 500 g all-purpose flour
- 5 g salt
- 3 g active dry yeast
- 10 g fried dough stick crispness powder key for that crunch!
- 1 egg about 50g, boosts fluffiness and flavor
- 320 g warm water 30-40℃, to activate yeast
- Chopped scallions to taste, optional for extra aroma
- Plenty of cooking oil for frying; peanut or soybean oil works best
Instructions
Step 1: Mix Dough & Proof Until Doubled in Size
- In a large bowl, add 500g all-purpose flour, 5g salt, 3g active dry yeast, and 10g fried dough stick crispness powder. Stir with chopsticks until evenly combined.
- Crack in 1 egg and pour in 320g warm water. Keep stirring with chopsticks until the flour turns into a soft dough (no need to knead vigorously—just make sure there are no dry flour clumps).
- Cover the bowl with a lid or plastic wrap and let it proof for 30 minutes. The dough should rise to double its original size, with a puffy, porous texture inside.
Step 2: Add Scallions & Shape the Cakes (No Kneading!)
- Sprinkle chopped scallions over the proofed dough (skip if you don’t like scallions).
- Put on disposable gloves and coat them lightly with cooking oil (this is crucial to prevent sticking—you won’t regret it!).
- Grab a small piece of dough (about 50-60g each; adjust size to your liking) and gently stretch it into a thin, even round or oval shape (about 0.5cm thick). If the dough shrinks back, let it rest for 2 minutes before stretching again.
Step 3: Fry Until Golden & Crispy
- Pour plenty of cooking oil into a deep pan. Heat over high heat until the oil reaches 170℃ (use a kitchen thermometer if you have one). If not, dip a chopstick into the oil—dense small bubbles should form around it and not pop immediately.
- Carefully lower the stretched dough into the hot oil (it should float right away). Flip it quickly with chopsticks to ensure even cooking.
- Keep frying over medium heat, turning the cake occasionally, until both sides are golden brown, puffy, and crispy. Use a slotted spoon to transfer it to a plate lined with paper towels to soak up excess oil.
