I posted this recipe on Weibo a few times before, and suddenly found that I hadn’t sorted it out on Douban, so I quickly moved it here (๑•̀ã…‚•́)Ùˆ✧
I love burritos so much, no matter what delicious food I make, I can take it and roll it in, without worrying about lack of staple food. Moreover, one piece at a time, don't worry about overeating.
Raw materials:
This number of servings is to try to make two copies, so as not to make too many failures at once. If I want to make more and save it, I usually use 400g of flour, and add others in proportion. It is not recommended to make too much, it is easy to dry after storing for a long time, the method is not difficult, it is better to eat and cook now.
▶Whole wheat flour 150g
You can also use plain all-purpose flour, rye flour, etc.
▶75g of hot water (if it feels dry during kneading, you can add 10~20g)
The hot water must be at least 50 degrees, and you can use boiling water if you are not sure . Burning the dough will make the dough softer.
2:1 is a relatively basic ratio, and the dough will be affected by many factors, such as temperature, humidity, and water absorption of flour. The finished dough should be soft, and there is a Gif picture below.
Be careful of hot hands when kneading.
If using spinach juice, tomato juice, etc., also heat it slightly above temperature. I usually use more spinach juice. The method is to blanch the spinach leaves, add water, smash and filter. The main purpose here is to get the color, and the nutrients are not as good as eating directly😓.
▶ A pinch of salt
Probably just a pinch with two fingers.
▶ A teaspoon of oil
Olive oil, corn oil, pumpkin seed oil and the like are all fine, and the amount is not much.
Can not be added.
▶Baking powder 2g
Can not be added.
1. Mix all the ingredients together, put two chopsticks together, and stir in circles to form flocs.
Be bold when stirring , so that the flour absorbs water evenly.
Stirring a little more can also reduce the temperature, especially when the water temperature is high, kneading the noodles is still quite hot.
2. After the flour is kneaded into a flocculent shape, knead it into a rough dough by hand, cover with plastic wrap, and wake up for 10-15 minutes.
The kneaded noodles should be soft and sticky. If you feel that there is a lot of dry powder during the kneading process, pour another 10g of water.
I usually don't wait for the water to cool before kneading the dough, so I usually knead my hands red, so be careful when operating.
The whole process should avoid the dough losing water, so be sure to wrap it well. You can seal the dough in a fresh-keeping bag, or wrap the dough in plastic wrap.
3. Knead the rested dough smooth by hand again.
The softness and hardness of the dough can refer to the moving picture, and it cannot be particularly hard.
What if the kneaded dough is hard? Cover with plastic wrap and wake up for a while to relieve it.
4. Divide the dough into small doughs of about 70g, knead them into balls by hand, and wake up for 10 minutes.
50g dough is about 6 inches, and 70g dough is about 8 inches. These two kinds of rolls generally cannot be wrapped into very closed rolls. If you want that, it is better to make about 100g.
If you don’t wake up enough, you won’t be able to roll it out, so you need to keep waking up.
5. Sprinkle an appropriate amount of dough on the panel, and roll the rested dough to the thinnest with a rolling pin.
When rolled to a certain extent, the dough will no longer stretch. You can feel it when you roll it out, and the thickness is about 1-2mm.
The filling must be sprinkled well , otherwise it will break if it sticks. The rolling pin is also smoother , so it doesn't stick to the dough.
6. Use mousse rings/plates/pot lids, etc. to cut the rolled dough into circles.
Of course, it can be cut or made into other shapes.
7. Turn on the non-stick pan with medium and high heat, do not put oil, heat it up and put in the processed pie crust to bake. When large bubbles appear in the crust, turn it over.
This step depends on your urgency. If I use the induction cooker normally (the fire is very urgent), I will turn on a slightly smaller fire (my induction cooker has a total of 8 gears, and I use 5-6), and it will not burn, especially when the pan is already very hot. . If I use an electric ceramic stove (slow fire, I usually only use it to stew vegetables and boil sugar), the fire will be slightly higher , such as medium heat (my electric ceramic stove has a total of 8 gears, I use 6-8), This will prevent the moisture from drying out and not reacting.
Frying the first cake is different from frying the last cake. After all, the latter will be very hot after burning for a long time, so the fire should be reduced or the time should be shortened.
If the heat is relatively low at the beginning, and the pie crust does not respond for a long time, then increase the heat. Don't let the crust bake at low temperature for a long time, it will be too dry and brittle.
If there is flour from the previous cake in the pan, it is best to pour it out, as it is easy to paste.
8. After turning over, wait for about 10 seconds until the burnt spots appear on the other side.
In fact, it is also possible to fry one side and not fry the other side. When it is cooked, there is no such deep dough color.
Let the fried cakes cool until the temperature is slightly hot, wrap them in a fresh-keeping bag, and refrigerate them after eating within 2 days, or put them in the freezer! Generally speaking, it will not stick without a backing paper in the middle. Take it out to defrost when eating, or reheat it in a frying pan.
If you don't want to make your own pie crust
There are some commercially available, but with shortening added. The advantage is that it can be thawed soon after taking it out of the freezer and can be used directly, but the toughness is slightly poor. The best way to stick eggs is:
①Heat the non-stick pan, pour a little oil; ②Scatter the eggs, pour them into the pan, turn the pan and spread them into a circle; ③Cover the cake while the eggs are not fully cooked; ④Wait a little, When the eggs are cooked, they can be lifted directly.
If you want to completely wrap the ingredients in the cake, you can wrap it like this. But I'm usually stuffed, otherwise the serving size is too small.
Pan-fried sorrel fish + simple salsa with tomato, mango and avocado
Honey Chicken Breast + Roasted Bell Peppers
Oil-free American scrambled eggs + lettuce
Tofu with shallots can also be mixed!
Generally speaking, the rolled vegetables should not be too wet, as they are easy to leak. The rest can be played at will, let's go to the world of pancakes!
Please share this with your family and Friends
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