How to make cabbage pancakes

Baby Cabbage Pie

Baby Cabbage Pie Ingredients: Pastry: 200g flour, 160g boiling water, 220g cold water dough Method: 1. Pour boiling water into the flour and mix well Finally, knead the dough with your hands. 2. Knead the boiling water dough and cold water dough together, dip your hands in an appropriate amount of water, and knead it into a uniform, soft and smooth dough, and let it rest for 30 minutes. 3. Knead

Main ingredients for 2 people

200 grams of low-gluten flour

160 grams of water (boiling)

Dough (cold water ) 220 grams

Step 1

Pour boiling water into the flour, mix well, and knead it into a dough with your hands

Step 2

Knead the boiling water dough and cold water dough together, dip your hands in an appropriate amount of water, and knead it into a uniform, soft and smooth dough, and rest it for 30 minutes

Step 3

Knead into a long strip and divide into Cut the dough into small pieces and roll it into a round dough

Step 4

Put in the stuffing and wrap it into a bun shape. Place the seam side down on the chopping board and gently roll it out into a round cake.

Step 5

Pour an appropriate amount of oil into the pan. After the oil is hot, put the pie greens one by one and fry over medium-low heat until both sides are golden and evenly colored

Cooking Skills

The dough for pie can be of various kinds, simple boiling water dough, hot water dough, warm water dough, cold water dough, leavened dough, you can just make it The taste varies, so choose according to your personal taste. With simple boiling water dough, the gluten is easy to break, the skin is thin and easy to break, and the thick skin limits the filling and the taste is not very good. If you use simple cold water dough, the finished dough will be too tough and the taste will be worse. Especially after cooling, it will test your teeth. Mix the two kinds of dough, and choose the length of each. The texture of the pie crust takes into account the softness of the boiling water dough and the chewiness of the cold water dough. The texture is very Q, which is not comparable to the warm water dough. If you don’t believe it, try it?

Cold water dough is a dough made of flour and cold water

Both sides of the pie are evenly colored. When you see the pie bulging, it is ready. Take it out of the pan immediately, otherwise it will be fried if you continue to fry it. If the skin is broken, the soup will flow out, and it will form a burnt color if it sticks to the surface. Of course, the premise is to choose the appropriate heat