Dried bamboo shoots and bacon corn pancakes
Overview
Fry another small piece of bacon into dried bamboo shoots and bacon filling. This time, let's make pancakes. The electric pan seems to have been out of use for a long time. Use all the remaining yellow cornmeal, but increasing the proportion of cornmeal does not seem to make the dough much darker. . . .
Tags
Ingredients
Steps
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Ingredients: 340 grams of dried bamboo shoots and bacon stuffing, 250 grams of high-gluten flour, 90 grams of cornmeal, 130 grams of water, and 3 grams of dry yeast.
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Pour all dough ingredients into the dough bowl.
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First use a dough hook to stir into a flocculent shape, and then use a machine to knead the dough.
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Knead into a smooth dough, place in a large bowl, cover with plastic wrap and ferment.
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The dough has doubled in size and fermentation is complete.
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Knead the risen dough until smooth and deflated, and divide into 10 portions.
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Roll out into discs.
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Add filling.
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Wrap it well and pinch it tightly.
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With the mouth facing downwards, press it into a round cake shape.
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Once everything is done, cover with plastic wrap and let rise for 20-40 minutes.
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Preheat the upper and lower plates of the electric baking pan and brush them with oil.
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Put in the proofed cake base.
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Close the lid and heat the upper and lower plates.
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Uncover it after about 5 minutes, the surface will be slightly burnt.
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Flip, cover again, and heat for 2-3 minutes.
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When both sides are golden brown, remove from the pan.
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Allow to cool before serving.
