#柏翠大赛#revised Carrot Cake
1.
First take about 100 grams of flour, add a little baking powder, add warm water and stir to make a thick batter, keep it warm and ferment. At this time, you can fry the stuffing first.
2.
Prepare the stuffing vegetables and wash them.
3.
Cut Meiren pepper, eryngii mushroom, carrot, and lotus green into dices of the same size and set aside.
4.
Use a cooking machine to break the pepper, fennel, and fried rice, and cut the green onion and ginger into rice grains for later use.
5.
Heat the pan with cold oil.
6.
First add the eryngii mushrooms and fry until slightly yellow.
7.
Then add carrots and stir fry.
8.
Then add lotus vegetables and stir fry.
9.
Finally, add beauty pepper and stir fry evenly. The order of adding vegetables is the last to be cooked.
10.
After the diced vegetables are evenly stir-fried, add green onions and ginger, stir-fry, turn off the heat.
11.
Beat up pepper, fennel, and fried rice noodles, add a spoonful of sweet noodle sauce.
12.
Add less water and stir evenly to make a seasoning paste.
13.
Pour the seasoning paste into the fried filling, stir fry evenly, add a little light soy sauce and salt.
14.
Let the fried fillings cool for later use.
15.
After about three hours of fermentation, the thick batter has been fermented into bubbles, and the dough can be prepared at this time.
16.
Take about 250 grams of flour, add a little oil, and live to flour ears.
17.
Pour in the fermented yeast batter.
18.
Live it into a smooth dough, and hair again for 1 hour.
19.
At this time, you can make shortbread, take 50 grams of corn germ oil.
20.
First add 50 grams of flour.
21.
Stir it into thin oil pastry, and add 50 grams of flour to facilitate subsequent operations.
22.
Live it into a shortbread block, and a block of shortbread is convenient for the next step to pack a shortbread.
23.
Wrap the pastry dough with the dough that has been made twice, then press into a long strip of thick dough, roll the long dough into a column from one end, and then press into a long strip of thick dough, be careful during the pressing process Don't run out the shortbread.
24.
After two times of rolling and pressing, the dough is rolled up and rolled into uniform strips.
25.
Cut into evenly sized squeezers.
26.
The stratification of the cross section is very clear.
27.
Roll the cut squeeze tightly in the original direction, making it thinner in the middle.
28.
The two ends are folded together in the middle to form a "shoutou".
29.
Roll the "shoutou" into balls and press them into garden cakes.
30.
To prevent dry skin during production, cover with wet skin.
31.
Take the garden cake into a garden nest.
32.
Fill in the filling.
33.
Press the filling with your thumbs, and gradually close your mouth with the other hand.
34.
Until the mouth is sealed, press it into a garden cake.
35.
Soak the white sesame seeds in clean water for 20 minutes. Dip the prepared orchard cakes in some clean water and dip them with sesame seeds.
36.
Put the finished biscuits into the baking tray.
37.
The electric oven has a 200-degree upper and lower fire.
38.
Bake for 30 minutes.
39.
Finished product.
Tips:
1. Add smashed fried rice noodles, one is to increase the flavor of fried rice in the filling, and the other is to absorb the water generated in the filling.
2. The filling can be flexibly prepared according to your own preferences.
