Seaweed Pancake

Name: Seaweed Pancake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-refined powder; 4g Seaweed; 35g Vegetable oil; 1 piece egg; 25g milk; 1g White sesame; 1g salt; 1/3 tablespoon baking soda; 1.5g yeast

by Fish double

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I bought two packs of sushi seaweed at a Hong Kong store, and planned to go home to make sushi for my baby, but the baby didn’t like to eat a piece of seaweed. What should I do with the leftover seaweed at home? How to do? Let’s make a seaweed pancake. It’s a good idea to eat it for yourself or give it to a friend. "

Ingredients

150g Low-refined Powder
4g Seaweed
35g Vegetable Oil
1 piece Egg
25g Milk
1g White Sesame
1g Salt
1/3 tablespoon Baking Soda
1.5g Yeast

Seaweed Pancake

1. Bake the seaweed for sushi in the oven at 175°C for one minute, then crush the seaweed for use.

2. Sift the low-refined powder and baking soda into a basin.

3. Add salt, baking soda, seaweed, and white sesame seeds and stir a few times.

4. Add yeast, egg, vegetable oil and stir into noodles with chopsticks, then slowly add milk.

5. Knead into a smooth dough, cover with plastic wrap and wake for 15 minutes.

6. Roll out into 2 mm pancakes, cover with plastic wrap and wake up for another 20 minutes.

7. Cut into shapes and sizes you like, and bake in the oven at 170°C for 10 minutes.

8. No sugar, don’t be afraid of getting fat, eat more.

Tips:
1. I like full ingredients, so I put 4 grams of seaweed, but actually 2 grams is very fragrant.
2. I also added white sesame seeds. You can leave it alone or add black sesame seeds.