infilling

Chinese cabbage, leek, vermicelli

condiment

Pepper, spiced powder, pepper, Chili powder, salt, vegetable oil

working methods

1. Pour a proper amount of flour into a large bowl, add a little salt to increase the gluten of the flour, then add a small amount of water several times, and stir in one direction to mix all the small particles into a thick batter.

Tips and precautions: ① When stirring the batter, it must be stirred in one direction, so as to make the batter sticky and firm, and the baked cake should not be fragile. Don't stir it back and forth, it will break the gluten formed, the toughness of the cake is not enough, and the stuffing behind it is also easy to break. ② The batter should be thicker, not too thin. The cake baked with thin batter has poor toughness and is easy to bubble with stuffing. If the batter is thicker, the cake will not break easily if it is baked thinner. (3) Put some salt in the flour and mix it into batter. The baked cake is flexible and firm, which can firmly wrap the filling without breaking the skin.

2. Remove the yellow leaves of Chinese cabbage, wash and control the water, chop them with a top knife, and then cut a few knives horizontally after the leaves are chopped, so that you can do without chopping;

3. Wash leek with yellow leaves, dry it and chop it with a knife.

4. The vermicelli is soft and cut into small pieces.

5. Put the chopped Chinese cabbage and leek into the pot, first pour in the right amount of vegetable oil and mix well. The packaging of vegetable oil can prevent Chinese cabbage and leek from coming out of the pot when heated. Then add vermicelli, add pepper powder, pepper powder, spiced powder and Chili powder (don't eat spicy food) and mix well. Finally, add a proper amount of salt and mix well.

Skills and precautions: ① Vegetables can be mixed at will, just choose what you like, but try to choose something easy to cook. 2 Less leeks are especially fragrant. People with a bad stomach can put less and eat the taste of leeks. (3) When vegetables are heated, water will come out. Put some vermicelli or vermicelli to absorb water and prevent the stuffing from seeping out of the soup and soaking the cake crust. 4 condiments can be put at will. These kinds (except Chili powder) I put in are basically versatile and delicious, which is basically the taste of Tengzhou pancakes on the street.

6. The electric baking pan need not be oiled and preheated. According to the size of your own baking tray, pour in a proper amount of batter, spread it out quickly with appropriate tools and dilute it. The batter will solidify soon after it is put into the pot, so spread it out as soon as possible. If the action is slow, it is not easy to spread evenly, and the middle of the cake will be thicker and uneven.

Skills and precautions: bamboo dragonfly with pancakes at home is the best, and the length is appropriate. After two turns around a central point, the batter is basically evenly spread. I can't find my bamboo dragonfly. I used the side of the radish eraser (pictured) instead, which is quite easy to use. If you really don't have it, you can use chopsticks instead. If you don't want to use chopsticks, you can use a shovel to stir fry, but the shovel is relatively small, and it takes several turns to spread the batter, so that the baked cake will be thicker and the thickness will not be too uniform.

7. After the batter is evenly spread, cover and bake for about 20 seconds, then turn it over and bake again 10, 20 seconds. The cake is basically cooked. Take it out and cover it with a cotton cloth.

8. Bake another cake in the same way. Make some cakes and bake twice as many pancakes.

9. Take a piece of cake and put it in a cake tray, put a proper amount of stuffing on it, smooth it with chopsticks, and then cover the cake and gently press it. Bake for twenty or thirty seconds, hold the bottom with a shovel and the other hand, quickly turn the cake over and bake for another twenty seconds.