The pocket cake is done in a simple way, all of them are hollow, with meat and vegetables, and they are delicious no matter how you eat them
Today I recommend to you a pocket cake practice, the method is very simple, almost no need to knead the dough, as long as you pay attention to a few details, all of them are bulging, cut in half, it is two pocket cakes, stuffed with your favorite dishes, and then a bowl of soup, dinner will be easily solved, let's take a look!
Let's make noodles first. Add 2g of salt to 200g of plain flour, and melt 2g of yeast with about 125g of warm water.
Pour the yeast water into the flour, and form a soft and sticky dough, let it ferment for 10 minutes, then pour in 10g of olive oil (can be replaced by other oils), knead into the dough, it only takes a few minutes, the dough becomes smooth and not sticky, then cover the lid and seal it to ferment to twice the size.
After the dough is risen, sprinkle some dry powder on the cutting board, knead the bread to exhaust, then divide it into quarters, roll it round, cover it with plastic wrap and let it rise for 10 minutes.
Then roll them out into large round slices in turn.
Cover with plastic wrap again, let it grow for about 30 minutes, and be sure to sprinkle dry powder at the bottom to prevent sticking.
Heat the electric baking pan or frying pan, put the cake embryo in, turn on medium-low heat, turn over the bottom after it is set, be sure to turn it over frequently, after turning the dough 3-4 times, you will find that the cake gradually bulges, like a balloon, and then slightly burned, you can get out of the pot when you see the two sides are slightly yellow.
Cut it into two pocket cakes.
Stir-fry a vegetable and eat it with a sandwich, it's so refreshing.
Tips:
1. The dough must be soft and maintain a certain water content, so that when the water is burned later, the water will generate steam when it is heated, and the cake will be topped.
2. The bread should be rolled out as thin as possible, and the bread that is too thick will not be able to bulge.
3. After rolling out the cake, don't rush to the pot to burn, let it simmer for 30 minutes, let the dough relax, and give it time for secondary fermentation, so that the cake is easy to bubble.
4. Because the dough is relatively soft, when rolling the dough, you must sprinkle more dry powder to prevent sticking, and the front and back sides of the cake must be sprinkled, otherwise once you take the cake, once it sticks to the board, it will be difficult to bulge up the cake.
5. The cake must be turned over frequently, if one side is burned for a long time, it will become hard and easy to break, so that a closed space cannot be formed, and the cake will not be able to bulge.