My Older Sister's Old Classic Lying Cake Recipe

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_{This classic lie cake is an old recipe from my sister, where my sister prepared this cake as a family snack.}

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Hi vegan lovers, happy activities again for everyone, last weekend I took the time to prepare one of the snack recipes. This snack is a recipe that has been at home since I was a child, even being the most frequently made snack menu. Now this cake itself is known as a lying cake, I don't know for sure the legend of the naming of this cake so that it can be called a lying cake. But what I've heard is that this cake is called a lying cake because there is no filling in it like fried bread in general. And it turns out that its large size inside is just empty even though it expands like a perfect fried bread.

I don't know if other regions call it fried bread or lue bohong as well. I have memorized the name of this cake since I was a child when my older sister told me about this cake. Because I often make this cake, I have memorized how to prepare and fry this cake.

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Curious about the preparation steps, let's see below!.

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Ingredients

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250 grams flour
1 tablespoon margarine
3 tablespoons sugar
1 teaspoon instant yeast
½ teaspoon salt
Enough salt

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Preparation Procedure

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Combine flour, sugar and instant yeast, then mix well.

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Add water little by little while stirring the dough.

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If it is well mixed melt add salt and the margarine then add it to the dough.

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Stir until evenly distributed again then if the composition of the dough is right rest the dough for 60 minutes.

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After 60 minutes the dough has risen then fry one spoonful of dough until brownish yellow.

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Result

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My lying cake is ready to be enjoyed, serve while warm will be very tasty. Now when after being fried, make sure to drain the oil first because this is a liquid fried bread so it will very easily settle oil. For better results, fry it really brownish yellow and let it fry on medium to low heat so that the inside is cooked perfectly.

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Look at the result, it's very pretty, my fake cake has expanded up to 2 times. Even though I only fried a spoonful of dough, when it expanded it became very large. It's great to be able to make old-school lying cakes in the style of my sister's first simple recipe but produce delicious cakes.

It tastes a little sweet because without filling I deliberately add a little sugar so that the cake tastes a little touch of salt to be more perfect. The cake was a bit crunchy on the outside like the outside of a fried bread. But the filling inside is super soft and very hollow. I really like this texture, and it's definitely more liquidy, not like a lighter donut. Well for those of you who are curious, you can try my sister's classic cake recipe.

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