Ingredients
Flour ( 500 grams ) | Yeast ( 5 grams ) |
Warm water ( 280g±20 ) | Making puff pastry ( ) |
Five-spice powder ( 1 spoon ) | Chicken essence ( a little ) |
Flour ( 30g ) | Edible oil ( 50 grams. ) |
Salt ( 2 spoon ) |
How to make colorful pepper and green onion cake
1.500 grams of flour, 5 grams of yeast, 280 warm water grams (you can increase or decrease it by about 20 grams depending on the amount of water absorbed by the flour), knead it into a dough, not too hard.Let it rise for about 2 hours until it forms a honeycomb shape.
2. Make the pastry during the proofing time of the dough.Chop green onion, red pepper and green pepper 1:1:1
3.Put in salt , five-spice powder, chicken essence, 30 grams of flour.
4. Heat the cooking oil and pour some butter
6.Knead and deflate the risen dough, and divide it into four evenly sized portions.(Divide the portions according to the size of the pan) I use a 26-inch pan.
7. Shape into a rectangle.You can use a rolling pin or you can shape it with your bare hands.
8. Evenly spread the pastry.
9.Tangential, more even.
10. One by one.
11. Ensure that there is material at every level.
12.Close
13. Shape into a round cake.
14. Brush a little oil on the bottom of the pot, heat the pot and put the embryo.Heat evenly and turn over frequently.
15. It is elastic when pressed and will rebound quickly when it is cooked.
16. Take it out of the pan, spicy and soft.
5. Stir evenly and the thin pastry is ready.Let cool and set aside.
Tips
Use even force when shaping the raw embryo, fry slowly over low heat, and turn over frequently.
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