No matter what kind of pie you eat, mixing the filling is the most important! Especially when it comes to pancakes, if the filling is not adjusted properly, the taste will be greatly reduced, and even the skin will be harder! Learn to adjust the filling, is to do the basic skills of the pancakes, to make a thin skin filling, soft and tender, full of mouth good taste, today Mei Mei teach you a trick, plus this special filling! The breakfast cake made by this method is soft and refreshing! It won't be hard even after it's cooled, my son especially loves it, every time I make it, my son can eat 4 of them in one bite!
The filling that you have to eat in a pancake must be leeks. As a "vegetable in the first fresh", leeks tender and fresh green, have a refreshing spleen, clean up the intestines and stomach, help lower blood pressure effect, the epidemic period should be eaten more.
Do leek pie, thin skin stuffed with the most delicious, fresh green leeks through the thin skin, folded out of the tempting light, hooked up with a belly full of cravings.
To do the pie, some people use flour, some people use hot noodles, there is a half hot noodles, today the United States to share a simpler method, directly with water, chopsticks stirring mix into the good dough do not need to add oil to nourish, but also will become soft and elastic, wrapped up enough leeks filled with, burned to the two sides of the golden, the whole house is in the aroma!
This practice, the water content of the dough is particularly large, not only simple, labor-saving, the cake is also particularly soft, more delicious than the hair of the cake!
As the saying goes: "men do not leave the leek, women do not leave the lotus root", leeks aphrodisiacs, in favor of men, leeks contain iron, women's blood has the benefit of eating leeks in the winter is conducive to nourishing the kidneys, can be effective in alleviating the women's hands and feet cold. Soft leeks and refreshing lotus root together into a filling, taste refreshing and juicy, such a cake, eat more than a few will not feel greasy it! It's a refreshing appetizer and easy to make leek and lotus root cake, so it's worth a try!
Super soft leek and lotus root cake
Main Ingredients 350g flour 200ml water
Accessories A handful of leeks A section of lotus root Oil
Methods:
Flour into a bowl.
Open the faucet and turn on the water to the smallest stream, the water can just make a line, hold the bowl in your left hand and a pair of chopsticks in your right hand, stirring as you catch the water. The flour will gradually appear lumpy.
Continue. Keep moving the bowl around, and don't stop stirring, letting the water run down to where there is dry flour. Continue until all the flour has been stirred into a floury consistency, at which point turn off the faucet. The ratio of flour to water is just right at this point. There is no need to add flour and water at the same time. (The amount of water is about 200 milliliters.)
Start stirring in one direction with chopsticks. This process feels a little tired hands, you can stir a few rounds to rest, and then stir a few rounds, rest a little. It will feel less tiring if you take a break in between so that the flour can fully integrate with the water. At first the dough is not smooth,
As the mixing time increases, the more you mix, the smoother it becomes, the lumps disappear, and the flour rises. All the flour that stuck to the bowl was cleaned off by the dough. The sides of the bowl were clean. When the dough is stirred smooth and very elastic and al dente, it is ready, and the whole process of mixing the noodles is done with just one chopstick.
(If you don't want to be too tired, you can relax the dough at this time, about an hour or two, enough time for the dough to stretch very well.)
Lotus root is chopped.
Leeks also chopped, mixed with lotus root, first poured into a spoonful of colorless, tasteless vegetable oil, mix well, vegetables are easy to do filling water, the first oil to lock the water, and then seasoning, the filling will not be out of the water, wrapped up all dry and crisp, this tip, do buns and dumplings are used oh.
The next step is to season the filling with salt to your liking.
Pick up the dough with chopsticks and place it on a lightly floured surface, dusting the top of the dough with dry flour to prevent it from sticking.
Instead of kneading, cut the dough into dosage forms and flatten them slightly with the palms of your hands.
Wrap the filling. It can be a variety of flavors of filling, winter highly recommended this leek lotus root filling, refreshing and juicy, this crust is very malleable, the filling can be slightly more, wrapped up.
Place them in a pan brushed with oil, seam-side down.
While heating, pat the pie flat with your hands; the pie is not rolled out with a rolling pin. Gently press the pie with your joined fingers to thin and enlarge it. Try to pat it as evenly as possible. Don't worry, it won't show, because the crust is soft and flexible. Be careful not to touch your wrist to the edge of the pan, and watch out for burns.
When you feel the crust is slightly cooked and set, flip it over and continue to flatten it if you can, or press it with a silicone spatula. Cover and cook over medium heat.
Feel the softness and thinness of the crust. It won't break no matter how you fold it or knead it.
Tips:
This leek cake has a thin crust and is soft and crispy. If you want to eat crispy skin, you can eat it now, and if you want to eat a softer skin, you can put the pancakes on top of each other. The heat from each other makes them soft, and the cakes made in this way will be even softer when they cool.
Do leek filling, filling juicy tricks, seasoning before the filling drizzled into the right amount of oil, locking the water, and then salt seasoning, the juice will not be pickled out of the vegetables, the juice of all the vegetables are locked inside, eat up the juicy, taste especially good.