June 13, 2016 - 3:14pm
Make salty pancake with discarded SD starter
I don't like sweet cakes or muffins(too much sugar is not good for me), so I decided to use my discarded SD starter to make a salty one so I can pack it for my work lunch. It turns out to be yummy (unexpectedly)!
Materials:
| Flour ( i used some Chinese dumpling flour. I feel normal bread flour is okay as well though never tried ) | 100 |
| SD starter ( mine was fed 3-5 days ago) | 40 |
| water | 40 |
| salt | 3g |
| chopped / sliced Vegetables ( eg. Leek, carrot) | Some |
| baking soda | 1.5g |
steps:
1. mix SD starter , flour , water，baking soda， salt. kneed a little till smooth. Ferment till doubled.
2. Roll in the vegetables.
I made 2. One with leek and one with carrot. Both taste great.
3. Rest for 20min.
4.Add oil to the pan. fry it for about 10-15 min.
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Comments
pancakes twice a week or so but none with veggies in there. Here was yesterday's version with blueberries and starwberries . Yours looks ,ore savory. Well done
Blueberry sounds a good idea! It must taste good especially after blueberry 'explode' inside...
I like cong you bing, crispy, salty and flaky but never knew carrots can be used too. I love the taste of green onions and the extra dimension sourdough provides must have made a really great snack. I made a similar bread before but just raised with instant yeast rather than sourdough. Flaky scallion buns inspired by shao bing, cong you bing and rou jia mo. I'm planning to convert this to sourdough once I knew my starter well.
I really don't know why 饼 is often translated as cake/pancake as they are often made with dough, it makes it confusing for people! 哈哈
Your buns look interesting. just like 千层饼 haha.
Agree. I'm struggling with the translation as well. Can't find a better word for 饼..
light Italian or plain flour
400g
bicarbonate of soda
1 heaped teaspoon
cream of tartar
2 heaped teaspoon
sea salt
1 teaspoon
egg
1 (50g)
buttermilk or milk
180ml
100% un-refreshed sourdough starter
200g
chilled unsalted butter
125g
caster sugar
25g
Sift flour, bicarbonate of soda, cream of tartar and salt into a large bowl; set aside.
Beat egg, set aside about a third (for use later as wash) and combine remainder with buttermilk and sourdough starter.
Cut butter into small cubes, using fingertips, rub into flour mix until mixture resembles breadcrumbs; mix in sugar.
Add egg-buttermilk-sourdough mix and briefly combine into a moist dough.
Place on lightly floured bench and knead very slightly to bring together
Press or roll to thickness of no less than 2cm; using a 6cm round cutter, cut out scones and place on a floured baking tray. Bench rest about 1 hour
Preheat oven to 190 c/t.
When ready, egg wash scones; bake for 12 minutes until golden, turning half way through to bake evenly.
And here are a few of my sconie top tips:
Thank you for sharing!
I have never made any scone yet.