Make Delicious Breakfast in 10 Minutes: Thin Crust, Big Filling, Sweet and Soft
Make delicious breakfast in 10 minutes, thin crust, big filling, and sweet and soft, friends say it must be delicious
When wrapping dumplings, remember to have a few leftover dumpling skins. Use them for breakfast and make small sweet pies, which can be stored for three days and remain soft
You must be saying, breakfast time is so tight, there's no time to make small pancakes? This is also about kneading the dough, preparing the filling, and then baking it out. It takes more than an hour, all talk! I can confidently tell you that I absolutely can. I said yes, then it must be possible!
When you wrap dumplings, the skin and filling will definitely not be just right. Next time, you'll have some leftover dumpling skins. Then, pre-cook the purple rice filling, add sugar and condensed milk, and it can be stored in the refrigerator for six or seven days. When you want to eat it, take it out, spread the filling on the dough, and bake it in a flat pan. The crust is thin, the filling is cooked, and it takes just a few minutes to bake. Because the filling is abundant and soft, it can greatly maintain the softness of the crust, even if it's stored for a few days, it's still soft and sweet when eaten. Do you like it? Then make it next time! I'm sharing the method with you:
Used ingredients:
Crust: 6 dumpling skins
Specific method:
Filling: 100g purple rice, 200g water, 30g sugar, 20g condensed milk (use all at once)
Specific method:
1. First, add the purple rice to the electric rice cooker with water. Purple rice can be soaked or made directly, but be careful with the difference in water
2. After the purple rice is cooked, add condensed milk and white sugar while it's still hot and mix well. The amount of sugar you add is up to you. Taste it while it's hot, so you can taste the sweetness. It's better to taste it first, otherwise there's a risk of eating it all at once. The purple rice filling is done, let it cool and store it in the refrigerator for use. I usually make a lot and save it, because if you cook less, it won't be enough to clean the pot, which is more troublesome
3. I make the dumpling skins with an automatic noodle maker. Now there is no one selling it in the market, so I have to make them myself. I buy two yuan a time for dozens of sheets. I make one batch, which can be used to wrap dumplings, steam water, make fried dumplings, and make this pie crust, anyway, it has many uses
4. Spread the dumpling skins more to make them bigger and thinner
5. Put the purple rice filling in
6. Wrap it like wrapping buns, cut off the excess parts
7. Then flatten the edges
8. Put it in a flat pan, drizzle with a little oil, and bake until golden brown and cooked through
Enjoy it beautifully! It's so soft that it has no friends. I posted this pie crust on WeChat Moments, and everyone said it must be delicious. Everyone loves purple rice filling!
Do you like today's sharing? I'm apple little chef, a mom of a child. Besides working every day, I also cook every day. If you like my sharing, you can follow me, like, and collect. If you have any suggestions, you are welcome to leave a comment, and we can learn and discuss together. I will update daily, delicious, delicious, home-style dishes, baking, banquet dishes, etc. If you don't know what to eat for breakfast, dinner, or lunch, come and see it here!
