2. First, pour 100g glutinous rice flour, 200g white flour, 2 eggs, 3g yeast and 1 tsp white sugar into a large bowl, stir first, then slowly pour 150ml warm water, stir while pouring, stir into a big dough, and then knead into a smooth dough, which is a little soft.
3. After about 50 minutes, the dough has been well spread. It seems that the dough is obviously bigger, and there are plenty of pores in it. We need to chop celery, carrots and onions in advance, and how much to put according to our own taste. It doesn't matter a little more or less. Put all the cut side dishes into the dough. You can add one more thing here, that is, diced ham sausage, and then add a proper amount of refined salt, chicken essence, oyster sauce, thirteen spices and cooked oil in turn, and then knead the noodles and side dishes evenly by hand.
4. Preheat the electric baking pan in advance, apply a thin layer of oil, then knead the dough into small balls and put it directly into the electric baking pan. Of course, if it's too troublesome, you can also pour it all into the pot and cut it when you eat it. Put less oil on the dough, then cover it and bake for 3 minutes. Time's up. Turn the cake over and bake for 2 minutes. Press it with a shovel, and the cake will rebound quickly, indicating that it is ripe and ready to be cooked.
Our celery pie is ready. We can ferment at low temperature and cook it the next morning. With our favorite vegetables, it is nutritious and delicious, and it won't delay time at all. Try it when you have time!
Tips: 1. If you want to use this biscuit for breakfast, you can put it in the cold layer of the refrigerator and ferment it at low temperature at night.