Highland Barley and Tartary Buckwheat Pocket Cake

Overview

Making pocket cakes is not difficult, but the flour used today is unusual. It has the most fragrant flavor as soon as it comes out of the pot. This is highland barley and tartary buckwheat, a kind of coarse grain. It is not white in color, but has extremely high nutritional value. It is rich in dietary fiber and multivitamins. It can promote metabolism, lower blood sugar and blood lipids, promote intestinal peristalsis, and enhance immunity, so you should eat more.

Tags

• pasta
• home cooking
• breakfast
• all-purpose flour
• bean sprouts
• chives
• cold water
• edible oil
• fresh beef sauce
• highland barley and tartary buckwheat flour
• lard
• boiling water
• salt

Ingredients

Steps

1. 1 Add all-purpose flour to boiling water and stir with chopsticks until fluffy.

   

2. 2 Then add highland barley and tartary buckwheat flour, add cold water and mix with chef's flour.

   

3. 3 Add another 5 grams of lard and continue kneading until a smooth dough is formed.

   

4. 4 Cover with plastic wrap and let rest for 30 minutes.

   

5. 5 After the dough has risen, knead it evenly and roll it into a long strip. Divide it into 6 equal parts. Make two parts into one group. Take one group and roll it into a long strip.

   

6. 6 Apply lard in the middle of the long dough piece, leaving no oil around it.

   

7. 7 Then bring the two pieces together and press tightly on all sides.

   

8. 8 Put an appropriate amount of oil in the frying pan. After the oil is hot, put the pocket cake into the pan and fry until it is cooked. When the middle of the cake slowly puffs up, turn it over and continue to fry it until it is cooked.

   

9. 9 Cut the baked pocket cake into two halves, stuff the fried leek and bean sprouts into the middle, and enjoy.