Step 1: Prepare 350 grams of wheat flour in advance, add a little salt to improve the gluten of wheat flour, brush the oiled plate, put the dough in, brush the surface with oil, and cover the fresh-keeping bag for 30 minutes. Knead dough with 100ML boiling water and 100ML cold water, mix into flour floc, and knead into dough.
Step 2: Divide the dough into the same ingredients, and each ingredient is round. Brush the vegetables with oil, replace the dough with 100ML boiling water and 100ML cold water, and roll the dough into a cake (not too thin, otherwise it will not bubble when frying). The dough is divided into the same ingredients, mixed into flour floc and kneaded into dough. Put the dough in, brush the surface with oil, and cover it with a fresh-keeping bag for 30 minutes.
Step 3: Shred Chinese cabbage and carrot, add salt, add suitable seasoning and pickled hot pot side dishes, prepare 350 grams of wheat flour in advance, and add a little salt to improve the gluten of wheat flour. A delicious and elastic bubble cake will do. Mix the seasoning well and weigh a small amount of curing time.
Step 4: Grease the chopping board and roll the dough into cakes (not too thin, otherwise there will be no bubbles when frying). The dough is divided into the same subcomponents. Put the ingredients into a round pot and pour in the vegetable oil. When the temperature reaches 60% heat, turn on a slow fire, and the cakes below will be gradually fried evenly and bulged. Fry upside down until both sides are golden, and then take out.
Step 5, put it in cold storage, tear off the bubble cake from one end, and you can bubble without shortbread. The fried crust is full of ductility, chewy and special flavor, and can also be matched with hot pot side dishes suitable for your own taste to make delicious and elastic bubble cakes.