Pocket pancake with vegetables-You Are Foodie

By Ivan
28

Pocket pancake with vegetables

In the hot weather, make a pocket cake for the children to serve with vegetables, and a mung bean millet porridge to clear away heat.

Main Ingredients

yeast appropriate amount
flour appropriate amount

Auxiliary Ingredients

Silk tofu appropriate amount
garden radish 1/2
egg 4
lettuce 1

Seasonings

chili paste appropriate amount

You must wipe the pastry, otherwise the pocket cake won't be easy to open.

Step 1 . Mix flour, water, and yeast together to make dough, and knead it into dough.

Step 2 . Rub the dough for a while longer and divide it into dough pieces.

Step 3 . Roll it into large thin sheets.

Step 4 . Apply a mixture of oil and pastry in the middle.

Step 5 . Wrap it like a bun.

Step 6 . Using the same method, apply oil and pastry to make buns.

Step 7 . Roll it out, roll it into a beef tongue pack, put it in a baking tray, spray water on the surface and let it rise for ten minutes.

Step 8 . Preheat the oven for ten minutes, heat up and down to 220 ℃, bake the bottom layer for five minutes to set, and bake the middle layer for five minutes. It's ready to go!

Step 9 . Fried eggs, any side dish.

Step 10 . Cut the pocket cake into two portions from the middle and add your favorite dish.

Step 11 . Served with lettuce, fried egg, carrot, shredded bean curd, and mung bean millet porridge! Clear heat and relieve heatstroke.

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