Corn cakes filled with pepper
By ElveraYost
Ingredients: chicken essence
Recipe Recommendations
- cornmeal 100g
- flour 100g
- yeast 2g
- pepper appropriate amount
- 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
Knead the flour with yeast water to form a dough and ferment until twice the size.
4
Peel the ginger and chop it.
5
Chop the peppers, sprinkle with salt and marinate for 20 minutes, squeeze dry.
6
Add shredded ginger, salt, soy sauce, thirteen spices, oil, white pepper powder, and chicken essence to the pepper and mix into a filling.
7
Knead the dough into long strips and cut into small pieces.
8
Roll the dough into dough.
9
Add the pepper filling.
10
Close and wrap it into buns.
11
Turn the steamed buns over and flatten them into small cakes.
12
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.