Carrot Pasta Cakes

Carrot Pasta Cakes

by Shredded Potato Burrito

4.9 (1)
Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Today's biscuits are made with milk and carrots. The method is simple, and novices in the kitchen will be successful. And it’s oil-free, so kids can grab food with their hands. It’s delicious both hot and cold. It’s good as a staple food or snack. My friend said that with it, kids don’t even eat cakes and bread. It’s really great. .

Ingredients

Carrot Pasta Cakes

1. Carrots and milk are mashed in equal proportions

Carrot Pasta Cakes recipe

2. Mix the flour with yeast, pour in the carrot paste, stir it into a flocculent shape, add corn oil. For half a catty of flour, I put about the same amount of carrot paste. Because carrots and milk are different, the amount used is different, so adjust the amount according to the materials you use, so that the dough can be as soft as the earlobe. Fermentation is twice as big

Carrot Pasta Cakes recipe

3. Take out, knead and roll into a flatbread

Carrot Pasta Cakes recipe

4. Use a cup or other tools to carve the dough into a round cake shape, take the leftovers and knead it evenly, roll it out, and make it again.

Carrot Pasta Cakes recipe

5. Take the pan without pouring oil, place them one by one, and broil them over medium heat. Turn both sides, the cake will bulge and change color.

Carrot Pasta Cakes recipe

Tips:

After the carrots are steamed, they are battered. The batter is very delicate, the noodles are very good, there is no graininess, and the finished product looks good.
\n
\nThe dough should be softer, the softer the dough, the softer the finished product.

Comments

Sign in to comment

Similar recipes