Scalded Dough Oil Fragrance

Scalded Dough Oil Fragrance

　　is a specialty snack of the Hui people in Lintan. Commonly known as oil cake, it is a traditional food of the Hui community. During Eid al-Fitr, Eid al-Adha, and the Prophet’s Birthday, every household fries oil fragrance cakes. Besides eating them at home, they are also given as gifts to relatives, friends, and neighbors. Some families also fry oil fragrance cakes during festivals to honor the deceased or to mark joyous and sorrowful occasions such as weddings and funerals, as a way to honor ancestors and continue traditions.

　　There are three types of oil fragrance: plain, sweet, and meat-filled. Oil fragrance is regarded by Islamic communities as a delicious food symbolizing sincere faith.

　　The methods and ingredients for making oil fragrance vary little among Hui communities across China. The main ingredients are flour, salt, alkali, and vegetable oil — having these few items is enough to make tasty oil fragrance. Optional ingredients can be added according to taste preferences or needs, such as eggs, white sugar, and honey.

　　The first steps in making oil fragrance are mixing and proofing the dough.

　　When making oil fragrance dough, there is an emphasis on achieving “three smooths” — smooth dough, smooth hands, and a smooth bowl. That is, after kneading, the dough should be elastic and shiny; your hands should not have too much flour on them; and both the inside and outside of the mixing bowl should be clean. The kneaded dough is then divided or cut into small portions, each rolled into a round about 10 cm in diameter and 1 cm thick, with two or three shallow cuts made on the surface. Heat oil in a pan, place the rolled dough pieces in, and once they start to turn slightly yellow, flip them. When both sides are puffed up and golden brown, they can be removed. Do not use too high a heat while frying; excessively high oil temperature can easily burn the surface of the oil fragrance, hence the saying, “Fry oil fragrance over low heat for a glossy finish on both sides.”

　　The scalded dough oil fragrance shown here today does not use fermented dough. Instead, it uses high-quality flour mixed with warm water, along with supplementary ingredients such as eggs and chopped green onions. Typically, an experienced elder is invited to manage the cooking process. After kneading the dough on a cutting board, it is spread into a round shape the size of a bowl’s opening, then placed in a pan to be pan-fried with fragrant oil. Once cooled, it is steamed until soft. When eating, it is folded into halves or quarters and dipped in honey. It has a reddish color, soft texture, and delicious, mellow aroma.