Homemade Milk-Flavored Oil Rice: Easy and Simple Recipe
Steamed buns with sweet rice milk, oil rice with soy milk, and egg custard are essential breakfast foods for most families. Oil rice is definitely familiar to many office workers now, but making it specifically is probably beyond most people's capabilities. Taking advantage of the current situation, everyone is staying home. Today, Mei Zi will teach you a home-style recipe for milk-flavored oil rice. Once you learn it, you can make it yourself at home, it's clean and hygienic, and it tastes reassuring.
Now, let me introduce the detailed ingredients and quantities first.
All ingredients: 500g flour, 5g yeast, 3g salt, 2g aluminum-free baking powder, 10g edible oil, 1 egg, and 260g warm milk.
First, take 500g of flour into a bowl, add 5g of yeast, 3g of salt, then pour in 260g of warm milk, first dissolve the yeast, then pour the remaining warm milk into it, stir into a floury mass, then beat in one egg, continue to stir it evenly, then add 2g of aluminum-free baking powder and 10g of edible oil, knead it into a smooth dough, this dough needs to be kneaded for a while, the longer the kneading time, the fluffier the finished product will be, about 3 minutes, the surface kneads to be particularly smooth, cover it and place it in a warm place to ferment for 50 minutes. When it's time, press it with your finger, if it doesn't bounce back, it means the dough has fermented well.
On the cutting board, sprinkle a little dry flour, place the fermented dough on the cutting board, don't knead it directly, flatten it, then use a rolling pin to roll it into a long rectangular thin slice, the thickness should be about 0.5cm, then cut it into two-finger-wide long strips. After cutting, put two together, stack them, and press them with chopsticks in the middle, then cover them with plastic wrap, and ferment twice for 10 minutes.
10 minutes later, this dough skin feels particularly light to the touch, indicating that it has fermented well.
Then put it into a 70% hot oil pot, don't rush to flip it when it's put into the pot, wait until the bottom is fried until it's firm, then flip it, and flip it every 30 seconds, this will ensure that it is evenly heated on both sides, finally fry until it is golden brown on both sides, indicating that it is cooked through, then take it out.
The oil rice made in this way is especially fluffy and hollow.
This family-style milk-flavored oil rice is done. The method is very simple, and because it adds milk and flour, it makes it more nutritious.
Mei Zi shares it here today. If you have any questions, you can leave a message for me. See you tomorrow!
