Healthy Vegetable Pie
1.
Prepare the ingredients. It is best to use vegetable oil instead of animal fat to make biscuits. This time, I used camellia oil from my hometown instead of rapeseed oil. The taste is more mellow.
2.
Peel the potatoes and cut into small pieces, break the broccoli into small flowers, soak and wash them, blanch them in a pot and cook. Drain the water, pour the potatoes and broccoli into the blender at the same time, and mash them into a delicate vegetable puree.
3.
Pour flour, pepper, tea oil, yeast, sugar, salt, baking powder and other auxiliary materials into the basin.
4.
Knead the dough evenly, cover with plastic wrap and ferment for about 30 minutes.
5.
Take out the dough and roll it out thin on a chopping board. The thickness of about 2 mm is enough, because the dough will expand after baking. Take a mold, press out the pattern of the biscuit, and then poke some holes in the biscuit with a fork to prevent it from swelling and cracking.
6.
Spread greased paper on the baking tray and place the biscuits neatly on the greased paper, leaving a little space between each cookie.
7.
Put the biscuits in the oven, use the upper and lower fire function, and bake for about 20 minutes at 170 degrees.
Tips:
Tips for food: 1. Freshly crushed vegetable puree contains a lot of moisture. If it is too wet, squeeze the moisture with gauze before mixing. If the moisture is not squeezed out, the mixed dough will be too soft and difficult to handle. So the step of squeezing out the water is very important. 2. Use a fork to make small holes on the surface to prevent the biscuits from bulging or cracking. 3. The temperature of each oven is different, and the thickness of the biscuits is also different. Reduce or increase the temperature according to the actual operation.
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