Sweet Potato Stem Filling Leavened Cake

Name: Sweet Potato Stem Filling Leavened Cake
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: to taste Flour; to taste Frozen sweet potato stems; a pinch Garlic; a pinch Yeast; to taste Pure water (around 40 degrees); to taste Salt; a pinch Five-spice powder; a pinch chicken essence; a pinch Olive oil

Soft leavened flatbreads stuffed with a rustic filling of chopped sweet potato stems, garlic, and five-spice, shaped into rounds and pan-cooked till golden outside and tender within.

30 minNewEasy Staple Food Other Five Spice

Instructions

1
Thaw the sweet potato stems, squeeze out excess water, chop them finely, and set aside.
2
Chop the garlic finely and set aside.
3
Place it in the basin, as shown in the picture.
4
Add an appropriate amount of salt, a little five-spice powder, chicken essence, and olive oil for seasoning.
5
Just mix well.
6
Add yeast and warm water to the flour, stir into a flaky mixture, let it rise until doubled in size, and knead into a smooth dough.
7
Roll into long strips and cut into evenly sized pieces.
8
Roll into a thin round pancake.
9
Baozi filling.
10
Roll it into a thin round pancake again.
11
Heat the frying pan, and put in the pancake base.
12
Cook over low heat slowly, until both sides are golden brown.
13
Finished product image.
14
The pancake is as thin as paper, as shown in the picture.
15
Cut in half for easy eating, soft and fragrant.