The new method of breakfast cakes, no dough and no noodles, thin and soft, with shredded potatoes, the whole family loves to eat

Today I will share a simple and time-saving pocket cake, no need to make dough and do not wake up, thin and soft, it can be completed in 15 minutes, breakfast can be done in time, after learning, you can sleep for 20 minutes more in the morning.

【Ingredients】

Pocket cakes: flour, boiling water, salt, oil

Shredded potatoes: potatoes, green peppers, carrots, coriander, garlic

【Directions】

Step 1: Make the cake

Prepare 300 grams of flour, add 300 ml of freshly boiled hot water at one time, stir well, stir into a flocculent, and let it dry for a while until it is not hot.

At this time, let's adjust a puff pastry, take a small bowl, add an appropriate amount of flour, a little salt (salt can also be left out), then add an appropriate amount of oil, stir into a thin puff pastry for later use.

When the dough is dried until it is not hot, knead it into a ball, because it is a hot dough, it will be a little sticky when kneading, and you can add some dry flour while kneading.

After kneading smooth, you don't need to wake up, put it directly on the cutting board, knead it into long strips, and divide it into ten agents.

Take a piece of medicine and knead it into a round or round one, roll it out into a round cake, apply puff pastry on the middle part, then wrap it like a bun, tighten the closing place, and roll it into a cow's tongue shape, with a thickness of about two millimeters. When rolling, roll on both sides, try to roll out the thickness evenly, novices can roll a little thicker.

Preheat the electric baking pan and brush the oil, put the cake blank at high oil temperature, and turn the cake up, until the cake is bulging again.

After the pan is cooked, stack all the cakes together, cut them in half from the middle, and fold them repeatedly with your hands a few times, and the pockets will naturally open.

Step 2: Adjust the dishes

Peel the potatoes and cut them into shreds, put them in water to wash off the starch, and remove them to control the moisture. Then shred the green peppers and carrots, chop the coriander and dried chili peppers into sections, and chop the garlic into minced pieces and set aside.

Bring the water to a boil in the pot, blanch the shredded potatoes and carrots, blanch until the water is broken, remove the cold water, rinse twice more times.

Then remove the water, put it in a large bowl, add minced garlic, dried chili peppers, a spoonful of sesame seeds, and pour hot oil to stimulate the fragrance.

Add two spoons of light soy sauce, three spoons of aged vinegar, an appropriate amount of salt, chicken essence, sugar, then add shredded green pepper and coriander, and then drizzle with a little sesame oil, grasp and mix evenly.

Finally, take out the pocket cake, fill it with mixed shredded potatoes, try not to bring the soup when loading, because the crust is particularly thin, can not absorb the soup, if the soup is too much, it is easy to break the skin.

The side dishes can also be decided according to your preference, and if you make breakfast, you can add eggs and chicken breast to it, which is also very good. If you like it, you can try it!