Sophora flower carrot egg pancake

Tag: Bake  
Difficulty: 2/5 ★★☆☆☆  
Servings: 3

Mode Reference

Mode: Bake  
Temperature: 150°C  
Time: about 15 minutes

Nutrition Analysis (per 100g)

Energy: 59.6 kcal  
Carbohydrate: 35% | 3.6g  
Protein: 25% | 2.5g  
Fat: 40% | 1.8g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Black locust flowers: 20g (dry weight)
• Carrot: 50g
• Egg: 50g (1 pc)
• Spring onion: 10g (1 stalk)
• Ground Sichuan pepper: 0.5g
• Salt: 3g

Part B

• Cake flour: 100g
• Cooking oil: 15g

Part C

• Cooking oil: 15g

Cooking Steps

Step 1/5

Prepare the ingredients according to the required ingredients. Soak the sophora flowers in salt water 30 minutes in advance to control the water. Cut the carrots into short strips and chop the chives into finely chopped pieces;

Step 2/5

Add all of Part A to the bowl and mix evenly;

Step 3/5

Add flour a little at a time into the bowl and mix evenly until it can be kneaded into a ball with your hands;

Step 4/5

Divide the dough into small balls of about 30g, knead it into a round shape with your hands and flatten it; lay tinfoil on the baking sheet, brush a thin layer of oil on the surface of the tinfoil, spread the flattened dough on the baking sheet, and brush the surface with a thin layer of oil.

Step 5/5

Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, place the baking tray on the second level of the machine and start cooking immediately. After cooking is completed, take it out and it is ready to eat.