A delicious pasta at will

A delicious pasta at will

Introduction:

"Don't be frightened by the title, this" change "doesn't mean that" casually ". It is said that this cake is omnipotent. It tastes what you want to eat, and it tastes what you want to eat. The key selling point is not delicious, but simple and convenient! It's especially suitable for the "rookie" who can't deal with the dough like me, as well as those who are not good at "folding quilts" to make multi-layer pastry. Which day want to eat popular pastry, as long as I use the secret recipe, guarantee 20 minutes to eat! No secret is impossible! It's the secret of making your taste buds imagine what you want, and it's also the secret of making your taste buds super simple and fast! Sesame paste cake: sesame paste, brown sugar, sesame oil, stir well to form a paste. Onion flavor: green onion, black pepper, salt, mix well. Sesame flavor: black sesame, a little sugar and sesame oil, stir well to make a paste. "Sweet coconut": coconut, sugar, room temperature soften butter, stir evenly into paste. Look at the finished product. It's very attractive! "

Production steps:

Step 1: toss a piece of Indian cake, soften slightly at room temperature, and do not uncover the plastic paper on both sides (this cake needs to be frozen, as long as the embryo is soft enough to fold).

Step 2: prepare the filling according to your personal preference (my ingredients are just for reference, in fact, they can play an unlimited role).

Step 3: spread the ingredients evenly on the cake embryo, leaving a side about 2cm wide.

Step 4: hold down the plastic paper, gently lift it from one end of the pie, roll it inward and wrap the stuffing in. Try to roll it as tightly as possible to make a roll.

Step 5: roll the dough from one end inward to form a dough pile. Roll it while you go inside, don't let the stuffing come out.

Step 6: gently press the roll below to make a small cake. The thinner the stuffing, the better.

Step 7: no need to add oil, put the cake directly into the non stick pot, turn down the heat and cover the pan with pancakes.

Step 8: Fry one side and turn it over. Fry over low heat until both sides are golden.

Materials required:

Sesame paste: right amount

Brown sugar: right amount

Sesame oil: a little

Notes: 1. Most of Indian pancakes are frozen pancakes, so softening at room temperature is necessary. But do not be too soft, otherwise the cake is very sticky, it is not easy to wipe the filling roll. 2. The frozen Indian pancakes are all sandwiched in two pieces of plastic paper, and one side of plastic paper should be left when they are soft. In this way, when rolling the pie, you can use plastic paper to press the stuffing without touching your hands directly, which will make it easier for the stuffing to spread evenly on the pie. 3. The stuffing can be changeable, but it must not be too thin, otherwise it is easy to show after rolling. 4. When making pancakes, you don't need to add oil. You can use the oil of Indian pancakes. And it's better to find a bigger lid than the pot, so that you can use steam to "ha" the cake.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: other