carrot and pepper pie
Ingredients: chicken essence
Recipe Recommendations
- flour 100g
- yeast 1g
- water 80g
- white sugar 2g
- carrots appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
- chicken essence appropriate amount
Steps for carrot and pepper pie
1
Add yeast and sugar to soak in warm water for 5 minutes.
2
Add the flour and yeast water and stir with chopsticks to form flocculent.
3
Knead into dough.
4
Cover the basin and ferment until twice in size.
5
Peel the ginger and chop it.
6
Chop the peppers, marinate with salt and squeeze dry.
7
Rub the carrot with salt and squeeze out the water.
8
Add carrot pepper, ginger, oil, salt, soy sauce, thirteen spices, and chicken essence to mix well.
9
Knead the fermented dough to remove air bubbles and divide it into four small doughs.
10
Squeeze the dough and roll it into small cakes.
11
Add carrot and pepper filling.
12
Make it look like steamed buns.
13
Squish it into small cakes.
14
Wrap all the cookies and place them in the oiled rice cooker. Press the rice button to fry. After tripping, turn over and press the rice button to continue frying on the other side, and then trip.