Fried Carrot Pancakes

Name: Fried Carrot Pancakes
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Flour; 100g Glutinous rice flour; 2 carrot; Some Rapeseed oil; 4g yeast; Some Sugar

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Although carrots are not a home-cooked dish to eat every day, especially in many places, they don’t have it in summer, unlike ours here all year round. This is because this is a place where beef and mutton are produced. People here love carrots and even eat them raw as cold dishes. Xinjiang pilaf is inseparable from carrots. It can be said that carrots are the great hero, creating the essence of pilaf. The side dishes for eating pilaf are also the result of carrots. They are refreshing, crispy and special appetizer. Therefore, I have also made many carrot recipes, most of which are related to Xinjiang cuisine. There are not only home-cooked dishes, but also many kinds of pasta.

This time Cocoa created a new carrot recipe, which is "Fried Carrot Pancakes". Generally, the fried pancakes are made with pure flour and flour. This time I used carrot puree, and it is steamed carrot puree and noodles. Not only pure flour, but also glutinous rice flour is added in it, which is not only soft and sweet, but also not hard even if it is cold. It is especially good for breakfast. It can be eaten by the elderly and children. You can make the dough and put it in the evening. Keep fresh in the refrigerator. You can make pancakes when you wake up in the morning. You can enjoy the delicious and sweet soy milk with the reserved soy milk. The recipe is simple. You have to eat like an emperor for breakfast. This pancake can be eaten as an emperor's breakfast. Up! Soft, sweet and sweet oil cakes will not harden after three days. There are tricks to making them.

Ingredients

Fried Carrot Pancakes

1. Main ingredients: two carrots, 100 grams of glutinous rice flour, 300 grams of flour. Auxiliary ingredients: vegetable oil (preferably fried in rapeseed), 50 grams of sugar, 4 grams of yeast, and 50 grams of oil for kneading

2. Wash the small pieces of carrots, put them in a steamer and cook them thoroughly. Use chopsticks to smash them, and then they can be out of the pot.

3. Crush it with a spoon or mash it with a cooking machine, or use a meat grinder to mash it, and let it cool down.

4. After mixing 300 grams of flour, 100 grams of glutinous rice flour, and 4 grams of yeast evenly (adding glutinous rice can make the oil cake softer and glutinous, and it will not become hard when it is cold)

5. Add sugar, carrot puree, and vegetable oil to mix evenly to form a smooth dough. Make the dough the softest and not stick to the inner wall of the basin. It is the "three light" we often say, hand light, pot light, dough light, because there are carrots, different water and noodles

6. When the cover is twice as large as the fermentation, knead more to get rid of the air. Generally, let it wake up at room temperature for 2-3 hours (you can make dough overnight in winter).

7. Roll into long strips and divide them into small doses, the best size is the same, so that they will be cooked thoroughly

8. Round the small agent, smear it with rapeseed oil and squeeze it by hand.

9. After rolling into small round pieces, use a knife to make two cuts in the middle, so that it is not easy to bubbling during frying

10. Heat the pan with cold oil, 70% of the oil is hot, and the oil cake should be fried slowly.

11. Use chopsticks to gently press the surface of the oil cake to heat the oil cake evenly.

12. Fry one side first, then flip the other side

13. Fry until golden brown on both sides, pick up the oil

Tips:
1. The noodles in the oil cake should be soft. If you add carrot puree, you don't need to add water to mix the noodles. If you don't add carrot puree, Xinjiang likes to use milk without adding water
2. Generally, more rapeseed oil is used for making noodles, and you can also add ghee to make the noodles, so that it will be softer and more delicious
3. Because the pancakes are sweet, they should be deep-fried on medium and small heat when they are fried, especially easy to batter.
4. After the pan is cooked, the oil cake is easy to bubble, and you can use chopsticks to pierce it, so that the air is gone, and the oil splashed and fried is especially heated and cooked quickly