Super Soft Carrot and Egg Stuffed Pancakes (Soft Even When Cold)
Staying at home during difficult times, I keep myself busy to make the days pass easier...😜 Today, I used a dough with 80% water content, combined with carrot, black fungus, and egg to make these super soft fermented dough pancakes. Thin skin, lots of filling, great taste, highly nutritious, and easy to digest—perfect for both the elderly and children. The recipe makes eight pancakes, but today I only made half the amount. If I make too many, I can’t finish them all in one go, and I want to try something else tomorrow… 😀😀 The seasoning amounts for the filling have not been precisely measured, as taste varies per person. Please adjust according to your preference… Before making, don't forget to carefully read the tips at the end of the recipe! All the important and critical points are there...
Ingredients
Steps
Place a mixing bowl on the kitchen scale and weigh out flour, yeast, salt, and sugar...
Add water...
Stir in one direction with chopsticks...
Ensure the dry flour on the bowl's edge is cleaned off with the dough on the chopsticks...
Stir in one direction until it forms a stretchy dough (quickly)...
Apply some oil to the dough surface; knead by slapping the dough against the bowl as shown (to encourage gluten formation). Soon the dough will become glossy and smooth...
Let the dough ferment in a sealed container at room temperature (24°C) for an hour...
While the dough ferments, prepare the filling. Peel, clean, and shred the carrot...
Cut the shreds into shorter lengths without mincing, to maintain texture...
Blanch the soaked black fungus in boiling water, then drain...
Cut into strips...
Crack the eggs into a bowl, add a little warm water (makes the scrambled eggs tender) and some salt, then beat well...
Heat a gas stove on medium heat. Add oil (more than usual for frying), and when hot, pour in the egg mixture. Scramble the eggs until they puff up and change color, then break them into pieces with a spatula...
Add the shredded carrot...
Stir-fry the carrot shreds until softened, then add the black fungus strips. Stir briefly and turn off the heat. Add oyster sauce, chicken powder, minced ginger, five-spice powder, and salt for seasoning...
After removing from heat, add the chopped green onion...
Mix well and set aside...
Once fermented, the dough should have a honeycomb-like structure inside...
The dough is very soft and sticky, so do not touch it with your hands. Use a chopstick to lift it out...
Dust the work surface liberally with flour. Remember to use enough flour throughout to prevent sticking...
Slide the dough off the chopsticks onto the flour-dusted surface...
Divide the dough into small balls, about 70g each...
Roll into smooth balls...
Place one piece of dough on your left palm and flatten slightly...
Use your right fingers to thin out the edges...
Add the filling one scoop at a time, pressing down with the back of the spoon. Repeat—don't overfill if you're not skilled at folding the dough...
Pinch the bottom to seal using a bun-folding method...
After sealing, press the seam side down on the work surface to set the shape. Repeat for the rest...
Place a non-stick flat pan (I used a stir-fry pan since I made less in one go) over a medium-low heat on a gas stove. Brush with oil...
Place the stuffed dough into the pan. Press down evenly with your hand to ensure consistency in thickness...
Keep cooking over medium-low heat. Cover for a minute, cook until a soft golden pattern forms, then flip the pancake. Once the dough inflates and both sides are golden, it's done—remember the thin dough and cooked filling make this quick to cook...
Take it out—such lovely soft golden patterns on the pancakes...
Cook all pancakes in sequence...
Look how soft these pancakes are...
Thin-skinned, generously filled fermented dough pancakes… Better than meat, absolutely delicious…😀😀