Baked corn flour olive pie(kao yu mi mian gan lan xian bing )

Baked corn flour olive pie

Introduction:

"Coarse grain is recognized as a nutritious food in the world, especially after dietary fiber is identified as one of the important elements of human body intake by the World Health Organization, coarse grain is more favored by people. The nutritional value of coarse grain is much higher than that of fine processed grain. Coarse grains not only contain all the ingredients of those finely processed grains, but also many substances that are not available in fine grains, such as dietary fiber and minerals. It can help to clean people's intestines and stomach and avoid many diseases. Even if it contains the same substances and nutrients, coarse grains are better than fine grains. Today, we use coarse grain to make a staple food, and it is made entirely of Chinese materials, but it is made in an oven, which is called "baked corn flour olive pie"

Production steps:

Step 1: mix the flour well, and then mix it into dough.

Step 2: seal with plastic wrap, ferment in a warm place for 1 hour, and expand slightly.

Step 3: mix the eggs and shrimp well in advance, and then add leeks when filling, otherwise the soup will come out.

Step 4: take out the fermented dough and knead it into round strips.

Step 5: use a knife to cut the round bar into a uniform mask.

Step 6: press flat.

Step 7: roll the dough into a round skin with a rolling pin. The size can be made as you like.

Step 8: add leeks into the filling and mix well.

Step 9: wrap the stuffing into olive shape with dough.

Step 10: place the baking tray in order.

Step 11: heat the billet at about 30 ℃ for 30 minutes.

Step 12: then bake at 190 ℃.

Step 13: bake for about 15-18 minutes.

Step 14:

Materials required:

Fine corn flour: 150g

Dry yeast: 3 G

Whole wheat flour: 100g

Soybean noodles: 100g

Warm water: 200ml

Eggs: 2

Leek: 250g

Fresh shrimp: 100g

Fine granulated sugar: 10g

Salt: 6 g

Chicken powder: 3 G

White pepper: 1g

Sesame oil: 5g

Rapeseed oil: 10 g

Yellow rice wine: a little

Note: 1, the best use of fine corn flour, because of corn flour, easy to break in the package, so it should be gentle. 2. It can be baked only after fermentation, otherwise it will taste too hard. Fillings can also be made according to their favorite raw materials. 3. According to this method can also be baked cake, is also very good, better with the wood pot paste. The advantage of using the oven is that you don't have to worry about it. You can eat it when you take it out.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Kao Yu Mi Mian Gan Lan Xian Bing