One of the pocket cakes---the eye-catching seasonal vegetable pocket cake

Overview

The beautiful little girl is smiling and eating this eye-catching pocket cake, which is a picture in itself

Tags

• staple food
• home cooking
• cake
• chinese cabbage leaves
• fried potato and carrot shreds
• purple sweet potato puree
• plain flour

Ingredients

Steps

1. 1 Knead the noodles with hot water of about 70 degrees Celsius and wait for 10 minutes

   

2. 2 Make long noodles

   

3. 3 Roll into long pieces

   

4. 4 Cut into long strips of equal size, grease the middle, but don’t grease the middle

   

5. 5 Press edge

   

6. 6 Hold it down with one hand and use a fork with the other hand to push out the lace

   

7. 7 That’s it

   

8. 8 Mashed potatoes and noodles, leave the remaining side

   

9. 9 Embossed

   

10. 10 This way

    

11. 11 Simmer

    

12. 12 Fry over low heat, make sure there is no oil on the bottom of the pan, then brush oil on the pastry skin after flipping over

    

13. 13 Blanch the cabbage leaves

    

14. 14 Fried potato and carrot shreds

    

15. 15 Wrap stir-fried vegetables in cabbage leaves and put them in pocket cakes