The hollow baked cakes with bulging buns, meat and vegetables are delicious, and the method is simple and easy to digest

Today, I will share with you the practice of hollow baked cakes, using the method of slight fermentation, that is, semi-leaved dough, the finished product is neither as stiff as dead dough, nor as fluffy as full-leaved dough, between the two, and combines the advantages of both, both chewy and easy to digest. Much simpler than bun dumpling pies. Those who love meat can sandwich meat, those who love vegetarian food can also sandwich vegetables, and they can also be used to sandwich fritters, with unlimited creativity, and you can clip anything you want to eat. Today I sandwich shredded potatoes, if you want to eat a little fragrant, use fried shredded potatoes, if you want to eat a little refreshing, use cold shredded potatoes, although the taste is slightly different, but they are all very delicious.

Hollow baked cake with shredded potatoes

Dough: 300 grams of plain flour, 3 grams of yeast, 160 grams of water.

Puff pastry: 50 grams of hot oil, 50 grams of plain flour (or fine corn flour).

Shredded potatoes:

Add 300 grams of ordinary flour to 3 grams of yeast, slowly pour in 160 grams of warm water, stir while pouring, stir until there is no dry flour and no wet dough, all are large flour flocculent, start to knead the dough, at this time the kneading dough is not too sticky, knead evenly, knead into a smooth dough, this dough is moderately soft and hard, cover the lid, and let rise for 30-40 minutes.

Take advantage of the time when the dough rises, first prepare the puff pastry: pour 50 grams of hot oil into 50 grams of ordinary flour (or fine corn flour), stir well with a spoon to form a relatively thick paste, if you want to be lazy, you can use oil at room temperature directly.

Then prepare shredded potatoes, wash and peel the potatoes, first cut into slices, and then cut into uniform filaments, if you are afraid of trouble or do not trust your knife work, you can ask a silk grater to help, put it in clean water to wash off the excess starch.

Put water in the pot and boil, pour in the shredded potatoes, blanch for 20-30 seconds, be sure not to take too long, otherwise the shredded potatoes will lose their crisp taste, take them out into cold water to cool down quickly, but also to make the shredded potatoes crisp and refreshing, and then remove the water.

Prepare the puff pastry and shredded potatoes, the dough is also in place, although it has not risen to twice the size, but there is also a fine honeycomb tissue inside, take out the kneading dough and divide it into 8 equal parts.

Roll out the dough into a round cake with a slightly thinner edge and a slightly thicker middle, spread a little puff pastry in the center, close the mouth with the method of wrapping buns, and then cover with plastic wrap and let it rise for 5-6 minutes.

Starting from the first one, take a waking cake blank, gently roll it out to both ends from the middle, roll it into a cow's tongue shape, pay attention to the force to be even, don't roll it out, as for the thickness can be mastered by yourself, if you like to eat a crispy one, roll it thinner, and if you like to eat softer, roll it thicker.

The bottom of the electric baking pan or pan does not need to be brushed with oil, start to preheat when the cake is almost rolled, put in the hollow cake blank, heat it over medium-low heat, cover the lid and start to burn, open the lid in about a minute and a half, the surface of the cake has been slightly bulging, you can brush a thin layer of oil on the surface, the flowers will be more beautiful, or you can not brush, the skin is the real original flavor and original fragrance.

Turn over, continue to burn, until both sides are evenly colored, you can get out of the pan, the baked cake should not be open, easy to air dry, put in a breathable basket, cover it with a clean cloth, not only to ensure that it is not blown dry by the wind, but also to ensure that it is not wet by liquefied steam.

Today's shredded potatoes are cold, first adjust the sauce: according to the amount of shredded potatoes, put an appropriate amount of minced garlic in a bowl (or mashed garlic with a garlic pounder is better), add an appropriate amount of salt, light soy sauce, balsamic vinegar, friends who like to eat spicy can also put in chili oil, a little sugar to improve freshness, and then add an appropriate amount of sesame seeds evenly, stir well.

Pour the seasoned sauce onto the shredded potatoes that control the moisture, add the chopped coriander, and mix evenly with chopsticks. Then place the shredded potatoes on a plate. Cut the baked hollow baked cake with a knife and add the shredded potatoes.