Celery leaf puff pastry
Overview
Every time I buy tender celery, I always keep the celery leaves. This special fragrance smells refreshing, and it tastes delicious. There are countless ways to make celery leaves in my mind. Today I will start with one, which can be eaten as breakfast. Knead the dough the night before, put it in the refrigerator to ferment at low temperature all night, and you will have fragrant celery leaf cakes twenty minutes early in the morning
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Ingredients
Steps
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Half a pound of flour, add yeast powder and mix evenly, enough to make four cakes
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Add water little by little and mix until it becomes fluffy
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Knead into a smooth dough, cover with plastic wrap and let it rest for fermentation
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Wash celery leaves and chop into small pieces
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The fermented dough has fine holes
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Knead the fermented dough until smooth, deflate, and divide into four equal parts
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Take one piece and roll it into a thin flat shape as shown in the picture, apply a layer of vegetable oil and sprinkle with seasonings
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Place celery leaves
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As shown in the picture, roll it up from bottom to top
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Roll up from both ends inwards
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Fold up
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Roll into a round shape with a thickness of about 0.7 mm
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Grease a pan with oil, add pancakes, and fry until golden brown on both sides
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The finished product is golden in color, beautiful and delicious. It would be great to have with a bowl of rice pudding porridge in the morning!
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Finished product
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Finished product
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Finished product
