How to make a good vegetable pancake? Roasted vegetable cake in accordance with my customary understanding is to cook a variety of vegetable pies, so do Roasted vegetable cake, in accordance with the general Roasted pies steps can be, that is, flour, filling, filling, pancakes four steps, but want to taste good The most important step is to adjust the filling, the vegetable filling is generally two things indispensable, respectively, are the egg and vermicelli, and then mixed with a seasonal vegetables or wild vegetables (seasonal vegetables or wild vegetables into the filling, in order to eat the fresh flavor), sprinkled with a variety of seasonings and mix well on it. The first thing you need to do is to put the egg and the vermicelli on top of each other.

Now that the amaranth is growing in abundance, I'd like to share the general procedure for making pancakes filled with amaranth and wild greens.

Pancake crust ingredients: 500 grams of gluten flour, 4 grams of yeast, 350 grams of warm water;

Filling ingredients: 300 grams of fresh amaranth, 5 eggs, 200 grams of sweet potato vermicelli, 5 green onions;

Filling seasoning: chicken broth, oyster sauce, pepper, lard, peanut oil, salt;

Warm water and flour is the main method of making homemade pancakes, scallion pancakes, pies Warm water and noodles is the main production method of homemade pancakes, scallion pancakes, pies, etc. Warm water and noodles is the flour and 40 to 50 degrees of warm water mixed together to make a soft noodle product.

Warm water and noodles can make changes in the nature of the noodles, because the starch in the flour, wheat protein and 40 to 50 degrees of warm water, will make the starch began to paste, so that the gluten in the flour is damaged, weakening the elasticity.

So the two proteins become soft and gluten-free when heated, and the pancake is easy to roll and has no elasticity. The mature cake is fragrant and soft, layered, and tender on the outside.

Boiling water and noodles, also known as hot noodles. Mainly used in the production of pancakes and ribbons, boiling water and noodles, that is, the flour and boiling water mixed together and stirred, and then add 50 to 100 grams of cold water, kneaded into hot noodles, can be used to make steamed dumplings, pot stickers, pancakes, cat ears and so on.

The hot noodle products are soft, palatable and non-sticky, due to the fact that the boiling water blending the noodles makes the starch in the flour turn into a paste and the proteins coagulate with the heat to reach half-cooked.

Oil blended noodles, suitable for shortcakes, are made by mixing flour and oil together and rubbing them together to form a fine oil dough. The dough is called shortbread, and it is usually not used on its own, but is used to make a "grease crust".

The best way to make shortcrust pastry is to boil the fat in lard, and choose the fat from the boss oil for better results, because the viscosity of lard is bigger and the oil is good, so the finished product is beautiful and crispy, and the layers are distinct.

The production of pancake pasta, the key to good pancake pasta, the first to master the preparation of raw materials (dough), the following are several ways to configure dough: