Chinese Vegetable Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 280 g flour
- 0.5 ½ cube yeast
- 3 tablespoon water, lukewarm
- 150 ml water
- 5 teaspoons sesame oil
- salt and pepper
For covering:
- 300 g bamboo shoot (s)
- 150 g bean sprouts
- 100 g corn
- 20 g mushrooms, (dried shitake mushrooms)
- 3 red pepper (s)
- 4 egg (s)
- 2 tablespoon soy sauce
- 2 teaspoons coriander, chopped
- 4 teaspoon sesame seeds
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and make a well in the middle. Crumble in the yeast, add 3 tablespoons of lukewarm water and cover and let rise in a warm place for about 15 minutes. Add 150 ml of water, a pinch of salt and sesame oil. Process everything into a smooth dough and cover again for approx. 30 minutes in a warm place.
- Roll out the dough and place on a parchment-lined baking sheet.
- Soak the shiitake mushrooms and cut into pieces. Cut the bamboo shoots into pieces, the peppers into strips and the zucchini into cubes. Mix the vegetables with the bean sprouts and corn and spread on the dough. Mix the eggs, soy sauce, coriander, salt and pepper and pour evenly over the vegetables.
- Sprinkle the vegetable cake with sesame seeds and bake in the oven at 180 ° C for about 20 minutes.
- WW- 47 pro points in total - 3 pro points for 16 pieces
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