Sour Milk Fried Cakes
Ingredients
Directions
Combine sour milk, baking powder, and baking soda in a bowl, and mix until well combined.
Fry in hot oil until golden brown on both sides.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sour milk
- Its acidity reacts with the leavening agents to produce gas, lifting the dough.
- Baking powder
- Releases gas as it reacts with moisture and heat, helping the cakes rise and become light.
- Baking soda
- Reacts with the acid in sour milk to produce carbon dioxide, adding lift and browning.
The step that matters
Frying in hot oil. If the oil is not hot enough, the cakes absorb excess oil and turn greasy before the outside sets. Oil that is hot enough seals the surface quickly, so the cakes brown evenly and stay light inside.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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