Corn cakes filled with pepper
By SusieConn
Ingredients: chicken essence
Recipe Recommendations
- cornmeal 100g
- flour 100g
- yeast 2g
- carrots one
- pepper one
- Jiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
- oil appropriate amount
- white pepper appropriate amount
- chicken essence appropriate amount
Steps for Corn cakes filled with pepper
1
Soak yeast in warm water for 5 minutes.
2
Mix corn flour and flour.
3
Add yeast water and knead it into dough
4
Cover the dough with plastic wrap and ferment until twice in size.
5
Peel the ginger and chop it.
6
Chop the peppers, sprinkle with salt and marinate for 20 minutes, squeeze dry.
7
Shred carrots and marinate with salt for 20 minutes and squeeze dry.
8
Add pepper and carrot, add chopped ginger, salt, soy sauce, thirteen spices, oil, white pepper powder, and chicken essence to make a chili filling.
9
Knead the dough into long strips and cut into small pieces.
10
Roll the dough into dough.
11
Add carrot and pepper filling.
12
Close and wrap it into buns.
13
The buns turn into small cakes.
14
Brush oil on the electric rice cooker, put the small cakes in, press the rice button to fry, flip over after tripping, press the rice button again, and then trip to take them out.