1, add 400g of ordinary Chinese gluten flour to the bowl, and use chopsticks to cut it in the center to divide it into two. Half of it is scalded with 150 ml of freshly boiled water to form a floury consistency, and the other half of the flour is stirred into a floury consistency with 100 ml of cool water, and the total amount of water is more than enough.
The cakes made with this half scalded flour are soft and sinewy, not hard when cooled, and more time efficient than flour. Used to make spring pancakes, steamed buns, pies, egg pies, sugar cakes, lasagna, etc., a super variety of pasta are very suitable.
2. After mixing the dough, add 10 ml of cooking oil and knead into a soft dough. Adding a little oil makes the dough less likely to stick to your hands, and the texture will be softer. If the dough is not smooth at first, you can let it rest for 5 minutes and then knead it again, then it will be smooth. After kneading, cover it with plastic wrap and leave it to molasses for about half an hour, which will also make the cake softer.
3. While the dough is molasses, prepare the filling. 1 smaller cabbage, wash and chop, add a little salt and marinate for 5 minutes; squeeze the water out of the cabbage and put it into a pot.
4: Prepare 1 carrot peeled and shredded, add 3 eggs, a little salt and mix well, stir fry in hot oil, remove and set aside. The vitamins in carrots are oil-soluble, and frying them is more conducive to human absorption, and frying them with eggs is more convenient and time-saving.
5, squeeze out the water of the cabbage and fried and cooled carrots and eggs together, and then add some soaked and chopped vermicelli, green onions, oyster sauce, chicken essence, pepper powder, small milled sesame oil, mix well. The total weight of the filling is 1.5 times to 2 times the amount of flour is more appropriate.
6, molten flour without kneading, to prevent the dough gluten, directly into a strip, cut into dosage. The dough can be rolled out into a thin sheet with a thick center and a thin circumference, and then wrapped with the filling.
After all the wrapping is done, start with the first wrapped cake and gently press the cake with your fingers until the crust is slightly transparent. Try to switch sides or the thickness will not be consistent.
7, electric pie pan or pan, preheat and brush the oil, put the cake on medium heat and cook it, brush another layer of oil on the cake to lock the moisture, the crust is very thin, about 1 minute to turn over once, to prevent the cake from burning.
8, cooked to the cake bulging, golden brown on both sides, it is cooked. A pot of cake about 4 minutes out of the pot. Pancake fire should not be too small, the time should not be too long, otherwise the loss of water is serious, the cake will be relatively hard texture.
9, fragrant half hot noodles cabbage pie is ready. The filling is tender and delicious, the pie crust is as thin as paper, soft and sinewy, cool and not hard, a time to do 4 big pots, do a good job of a pot to eat up a pot, very tasty.
Half-sugar flour cake is just a cake practice, the same and flour technique, you can do a lot of kinds of cakes, pies, steamed buns, spring pancakes, egg pancakes and so on. We will summarize the 4 points of doing hot noodle soft cake, love pasta and do not want to flour friends can refer to Oh.
① half of the flour boiling water, half of the flour and cool water; ② and more water and noodles, noodles and soft some; ③ face to molasses in place; ④ pancakes on both sides of the brush oil, pancake time should not be too long, the fire should not be too small, to prevent the loss of too much water.