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.
3.
Drain the water, pour the potatoes and broccoli into the blender at the same time, and mash them into a delicate vegetable puree.
4.
Pour flour, pepper, tea oil, yeast, sugar, salt, baking powder and other auxiliary materials into the basin.
5.
Knead the dough evenly, cover with plastic wrap and ferment for about 30 minutes.
6.
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.
7.
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. I used two molds and made two different shapes.
8.
Spread greased paper on the baking tray and place the biscuits neatly on the greased paper, leaving a little space between each cookie.
9.
Take another biscuit mold, press out the small biscuit, and continue to knead the leftovers of the dough and roll it out until it is done.
10.
The two types of biscuits are placed on different baking trays. You can also use one baking tray to bake two types of biscuits at the same time. Because I make a lot of biscuits, one baking tray can’t fit.
11.
Put the two baking trays into the oven separately. It is worth noting here: halfway through the baking process, it is best to switch the two trays of biscuits up and down, so that the color and crispness of the baked will be more uniform.
12.
Use the up and down fire function to bake for about 20 minutes at 170 degrees.
13.
Finished picture.
Tips:
1. Freshly smashed vegetable puree contains a lot of water. If it is too wet, use gauze to squeeze the water and mix the noodles. If the water is not squeezed out, the mixed dough will be too soft and difficult to handle, so squeeze out the water. Is very critical.
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.
