Celery is added to the flour, so you don't have to get up early, and you can also let the family eat a delicious breakfast, super easy

Today, I would like to share with you how to make celery cakes, and if you want to eat it, let's make it with me!

Ingredients: 700 grams of all-purpose flour, 1 egg, 3 grams of cooking oil, 1 gram of salt, 3 grams of baking powder, 100 grams of celery leaves

How to make it:

1. Take a large basin at night, put flour, eggs, cooking oil, edible salt, stir well with chopsticks, and use warm water or milk at 30 degrees to melt the baking powder. Then add small amounts to the flour several times, stir the flour into a large dough, and knead it by hand into a hard, smooth dough. Cover with plastic wrap and put in the refrigerator and refrigerate to ferment overnight.

2. Wash the celery leaves, dry them, chop them into dices, put them in a crisper and put them in the refrigerator for preservation.

3. The next morning, take out the prepared dough and celery, put the celery leaves in the dough, and knead evenly with your hands.

4. Depending on the size of the pot, divide the dough into two portions and arrange into a circle.

5. Do not need secondary fermentation, directly roll into a round cake, the cake is slightly smaller than the pot, do not roll it too thin, the thickness is about 0.8 cm, otherwise it will not taste chewy.

6. Preheat the electric baking pan or frying pan, do not brush the oil, and dry the kang directly. When the bottom is firm, turn the cake over and take about 5 minutes. Turn it 2 to 3 times halfway, and the kang will be golden on both sides.

7. Take a bite while it is hot, the crust is thin and crispy, the inside is soft, and the noodles, eggs, milk, and vegetables are mixed together to present a compound fragrance!

Tips:

1. Mix the noodles one night before putting them in the refrigerator to ferment, so that they can be made the next day to save time. The dough should be harder than the usual pancake dough.

2. Celery must be made with leaves, do not put the stem of celery, because the stem is too hard, and the cake from the kang will not taste good. Celery leaves should also be prepared overnight, and remember to dry the celery after washing it before chopping it into dices.

3. Put the baking powder in warm water and melt it before mixing the dough, so that the dough will be sweeter and fluffier. Add eggs and cooking oil to make the cake taste less hard and taste good even when it cools.