INGREDIENTS
- Time:
- – Flour 2 nicely stuffed wells.
- – Liquid 1 nicely (1/4 oil, the remaining water).
- – Seed combine.
- – Sal.
- Stuffed:
- – Onion 200 g.
- – Rooster 1 unit.
- – Leek 2 sprigs.
- – Purple bell pepper 1 unit.
- – Inexperienced bell pepper 1/2 unit.
- – Morron amarillo 1/2 unit.
- – Ginger slices 2 models.
- – Garlic 2 cloves.
- – Soy sauce c/n.
- – White wine c/n.
- – Heat c/n.
- – Corn starch 1/2 tbsp.
- Ligue:
- – Grated cheese 3 tbsp.
- – 2 eggs.
- – Breadcrumbs 2 tbsp.
- Wheat dough:
- – Wheat flour 000 2 nicely stuffed wells.
- – Liquid 1 nicely (1/4 oil, the remaining water).
- – Basil.
- – Sal.
- Integral time:
- – Wholemeal flour 2 nicely stuffed wells.
- – Liquid 1 nicely (1/4 oil, the remaining water).
- – Basil.
- – Sal.
- Basil dough:
- – Flour 2 nicely stuffed wells.
- – Liquid 1 nicely (1/4 oil, the remaining water).
- – Basil.
- – Sal.
WOK CHICKEN CAKE WITH MULTI-SEED DOUGH
PROCEDURE:
1. Dough: Add all of the substances to the flour and blend, knead till homogeneous.
2. Assemble a bun. Cowl and let relaxation for 20 min.
3. Wok hen pie: In a frying pan, add sunflower oil and flippantly brown the garlic and ginger.
4. Add the hen cubes till golden brown.
5. Add the onion in 1cm cubes and the sliced leek, sauté till tender.
6. Deglaze with 1/4 glass of white wine, till the alcohol evaporates.
7. Add the bell peppers in 1cm cubes and add the soy sauce. Sauté for two minutes, add 1/4 glass of broth with 1/2 tbsp of starch. Cook dinner and take away. Mix the overwhelmed eggs and cheese.
8. Stretch the dough and line a beforehand oiled dish sprinkled with breadcrumbs.
9. Add filling, sprinkle with slightly grated cheese. Medium oven for roughly 20 minutes, or till golden.
